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CULINARY
ARTS 501 Varsity Road Griffin, GA 30223 |
What is Culinary Arts?
The Culinary Arts program will introduce you to the ever-changing world of the Foodservice Industry. Food is not only a necessity for living, but is something we can all get excited about. There are limitless job opportunities for people with a Culinary Arts Degree or Diploma.
Just think of the many times you come in contact with food on any given day. Whether you are in school, out shopping, traveling, or just picking something up for your family-food is everywhere. Think back to a time when you ate out, whether at a restaurant, hotel, or conference center. What is that one item that stands out in your mind? Wouldn't you love to know how to make that at any time, for anyone? This is the program to show you how!
What Type of Career Might I Expect?
With your degree or diploma, you will have the know-how to prepare and produce a wide variety of food items. You will have the knowledge to gain entry level position in a number of Foodservice facilities. Hotels, airports, restaurants, catering venues, schools, bakeries, and retirement facilities are just the beginning. If you have ever wanted to open your own restaurant, bakery, or catering company, the classes provides through this program will give you a strong foundation-from learning about front-of-the -house, ordering, writing menus, as well as safety, sanitation, nutrition, and management.
What Can I Do After I Graduate?
A graduate will be specifically trained with the National Restaurant Association and Serve-Safe guidelines for the Foodservice Industry. This may include cooking, managing, or a combination of the two. Graduate will be knowledgeable in health, nutrition, safety, food preparation, food service, as well as management. It all depends on the graduate preferences. The possibilities of places to work are endless.
Graduates qualify for entry0level positions, such as line cooks, station chefs, and assistant pastry chefs. With experience, graduates may advance to positions such as souse-chefs, executive chefs or foodservice managers. Employers may include full service restaurants hotels, resorts, clubs, catering operations, contract food services, and health care facilities.
What Type of Classes May I Expect?
There is a variety of class settings made available to students. General core classes are available on a quarterly basis. This includes a classroom setting, online, or a combination of the two. Once a student enters the program courses, students will receive hands-on instruction on campus. This includes a kitchen lab as well as classroom lectures. Practical field experience will also be made available as the program continues.
Admission Requirements
Applicants must meet general admissions requirements and must also:
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Be at least 18 years of age.
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Present official documentation of an earned high school diploma, GED, r college degree.
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Present acceptable ASSET, COMPASS, SAT, ACT, or CPE scores taken within the last five years or transfer of program level English and math from a regionally accredited college or university with a grade of C or better.
Curriculum
Diploma Program
Minimum credits required for graduation: 90
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NAME
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NO.
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CREDIT
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| ENG | 100 | English |
5
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| MAT | 100 | Basic Mathematics |
3 |
| EMP | 100 | Interpersonal Relations & Prof. Dev. |
3 |
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11
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NAME
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NO.
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CREDIT
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| SCT | 100 | Introduction to Microcomputers | 3 |
| CUL | 100 | Professionalism in Culinary Arts | 3 |
| CUL | 110 | Food Service Sanitation and Safety | 3 |
| CUL | 112 | Principles of Cooking |
5
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| CUL | 114 | American Regional Cuisine | 5 |
| CUL | 116 | Food Service Purchasing and Control | 3 |
| CUL | 121 | Baking Principles I | 5 |
| CUL | 122 | Baking Principles II | 5 |
| CUL | 127 | Banquet Preparation and Presentation | 4 |
| CUL | 129 | Front of the House Service | 3 |
| CUL | 130 | Pantry, Hors D'Oeuvres and Canapés | 5 |
| CUL | 132 | Garde Manger | 5 |
| CUL | 133 | Food Service Leadership and Decision Making OR | 5 |
| MSD | 103 | Leadership and Decision Making | (5) |
| CUL | 137 | Nutrition and Menu Development | 3 |
| CUL | 215 | Contemporary Cuisine I | 5 |
| CUL | 220 | Contemporary Cuisine II | 5 |
| CUL | 216 | Practicum Internship OR | 12 |
| CUL | 124 | Restaurant and Hotel Baking AND | (6) |
| CUL | 224 | International Cuisine | (6) |
| 79 |
Associate Degree Program
Minimum credits required for graduation: 109
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NAME
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NO.
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CREDIT
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| Area I - Humanities/Fine Arts | |||
| ENG | 191 | Composition and Rhetoric |
5
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| ENG | 193 | Literature and Composition OR |
5
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| HUM | 191 | Introduction to Humanities |
(5)
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| SPC | 191 | Fundamentals of Speech |
5
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| Area II - Social/Behavioral Sciences | |||
| PSY | 191 | Introductory Psychology |
5
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| Area III - Natural Sciences/Mathematics | |||
| MAT | 191 | College Algebra OR |
5
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| MAT | 190 | Mathematical Modeling |
(5)
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| XXX | xxx | General Core Elective |
5 |
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30
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NAME
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NO.
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CREDIT
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| SCT | 100 | Introduction to Microcomputers | 3 |
| CUL | 100 | Professionalism in Culinary Arts | 3 |
| CUL | 110 | Food Service Sanitation and Safety | 3 |
| CUL | 112 | Principles of Cooking |
5
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| CUL | 114 | American Regional Cuisine | 5 |
| CUL | 116 | Food Service Purchasing and Control | 3 |
| CUL | 121 | Baking Principles I | 5 |
| CUL | 122 | Baking Principles II | 5 |
| CUL | 127 | Banquet Preparation and Presentation | 4 |
| CUL | 129 | Front of the House Service | 3 |
| CUL | 130 | Pantry, Hors D'Oeuvres and Canapés | 5 |
| CUL | 132 | Garde Manger | 5 |
| CUL | 133 | Food Service Leadership and Decision Making OR | 5 |
| MSD | 103 | Leadership and Decision Making | (5) |
| CUL | 137 | Nutrition and Menu Development | 3 |
| CUL | 215 | Contemporary Cuisine I | 5 |
| CUL | 220 | Contemporary Cuisine II | 5 |
| CUL | 216 | Practicum Internship OR | 12 |
| CUL | 124 | Restaurant and Hotel Baking AND | (6) |
| CUL | 224 | International Cuisine | (6) |
| 79 |
