30 Hour Career Certificate – Basic classes needed to perform entry level skills.
45 Hour Technical Certificate – Advance coursework needed to provide above entry level skills.
Associate of Applied Science Degree – Academic classes necessary for an AAS degree.

Barry Karrh

Culinary Arts Technology provides a solid foundation in the methods and science of cooking through exposure to Classical American and International Cuisines, as well as the art of Baking and Pastry. Special Emphasis is placed on culinary tools, equipment, skills, and specialty ingredients.

ECCC currently has Articulation Agreement with Mississippi University for Women which allows credit hours to be transferred toward the completion of a Bachelor of Applied Science in Business Administration with a concentration in Culinary Arts and with Mississippi State University for a Bachelor of Applied Technology.

The heart of Culinary Arts Technology is hands-on lab instruction by a chef instructor in a commercial kitchen. All students must wear appropriate chef’s uniforms for all lab classes.

Skills Gained:

  • Critical Problem-Solving Skills – developed through research, evaluation, and presentation of products and services.
  • Verbal & Written Communication Skills – gained through group challenges and interface with clients.
  • Teamwork – developed though personal accountability in group projects and production judged by industry professional.
  • Leadership – developed through team building exercise, delegation, and participation in business development.
  • IT and Computer Skills – earned through the collection of data, analysis, and formulation into industry spreadsheets, reports, and print media.
  • Networking Skills – developed through discussion, debate, and competition.


Graduates can earn employment in restaurants, catering facilities, casinos, hotels, hospitals, armed services, or serve as personal or nutritional chefs. Whether high-end or face-food, the skills learned at ECCC in management, production, service, and Human Resources will prepare you for the fast-paced world of food service.

While earning a degree at ECCC students can earn certifications through the National Restaurant Association’s ManageFirst Program in Nutrition, HR, Purchasing, Marketing, Supervision, and Management; ServSafe Food Manager 5-year license; and through S/P2 in Workplace Safety, Food Safety, Interview Skills & Resume Writing, Team Building, and much more.

For more information contact Chef Barry Karrh at 601-635-6252 or bkarrh@eccc.edu.

Career & Technical Education Substance Abuse Testing Policy
To ensure a drug-free workplace and learning environment, East Central Community College students enrolled in specific Career & Technical Education programs that are skills-based and/or require the use of heavy equipment are required to submit to initial, random, and reasonable suspicion substance abuse testing. These programs include Culinary Arts Technology. To review the entire Policy No: 411.7 Career-Technical Substance Abuse Testing Policy, including information on procedures, initial testing, retesting, reasonable suspicion testing, accident/injury testing, and program re-admission, refer to the college’s online Policies and Procedures Manual.

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