Culinary Arts & Catering
Studying Culinary Arts & Catering at FVCC introduces you to hands-on learning with esteemed chefs and real-life experiences through the Culinary Institute of Montana. The outstanding culinary program will set you on a path for a career in culinary arts, catering, and in the restaurant business.
Chef's Table 2025
Experience regional American cuisine at Chef’s Table, a unique dinner series created by FVCC’s Culinary Institute of Montana students. Each exclusive evening features a curated menu that celebrates the diverse flavors and traditions of our country’s culinary landscape.
All proceeds from every dinner support the culinary program at FVCC.
February 14: Taste of the South with Wine Pairings – $145
February 21: New England & Chesapeake Bay Cuisine with Wine Pairings – $145
February 28: Louisiana Mardi Gras Feast with Wine Pairings – $145
March 14: California Asian Pacific with Non-Alcoholic Beverages – $95
March 21: Pacific Northwest with Wine Pairings – $145
All dinners begin at 6pm downstairs in the FVCC Arts & Technology Building Instructional Kitchen located at 745 Grandview Drive in Kalispell.
About Chef's Table
Chef’s Table was created as a course for first year culinary students during their second semester. They learn the five elements of development of American regional cuisines including Indigenous foods and traditions, the cultural diversity and attitudes of our first and second settlers, geographic effects and economic vitality.
Get Started
- Apply to FVCC
- Contact Culinary Admissions Advisor Mandee Johnson at mjohnson@fvcc.edu or 406.756.3860.
- Confirm pre-requisites and placement testing with Mandee after submitting application to FVCC.
- Schedule interview with Culinary Instructional Team by contacting Chef Manda Hudak at mhudak@fvcc.edu or 406.756.3932. Review and submit Scheduling, Working & Physical Demands sheet for interview.
- Consider applying for Culinary Only scholarships
Culinary Institute of Montana
Catering Degree
At the Culinary Institute of Montana, you can Taste the Difference.
Our program features a clinical focus on catering event production - the profit center of most food and beverage businesses.
If a food and beverage business of any sort is able to cater well, that business will substantially solidify its profit margin. Students are immersed in the entire catering business cycle, including:
- client relations
- event concept development
- culinary menu development
- event concept pitch
- guest relations
- technical culinary production
- banquet service
Catering Events
Students at the Culinary Institute of Montana participate in a wide variety of events throughout their education. A few weeks into the curriculum students are able to experience the potential their culinary & catering degree can offer them.
Catering events are a hallmark of our curriculum rather than just one or two restaurant concepts at the end of a typical occupational culinary program. Our students produce intimate gourmet dinners in settings ranging from private homes to gala dinner events. Also, it is a fun way to learn!
Chef's Table
American regional cuisine is the focus of Chef’s Table, where students learn the five elements that contribute to the development of a cuisine. This includes Indigenous foods and traditions, the cultural diversity and attitudes of our first and second settlers, geographical effects and economic viability.
Offered in the second semester of the freshman year, this course is as exciting for students as it is for the lucky guests from the local community who reserve seats at this sell-out dinner series.
Modernist Dinner Series
As students enter their second year, they are challenged to apply their knowledge in food sourcing, purchasing, menu development, costing and food production to produce an event of their design, emulating chefs whose style, substance and influence are shaping American cuisine.
Our instructors select chefs who are doing groundbreaking work in the world of food and beverage including innovative technical expertise, employment diversity, local and sustainable sourcing, heritage food research and promotion, accessible healthful food and wellness in the workplace.
Unique Study Experiences at the Culinary Institute of Montana
Culinary Arts in the News
Browse success stories from the FVCC Culinary Arts program, alumni and events.
Learn more about FVCC