Culinary Arts - CA43

Offered at the Following Campus

  • Valdosta Campus

Program Overview

The Culinary Arts Degree program is a sequence of courses that prepares students for the culinary profession. Learning opportunities develop academic, occupational, and professional knowledge and skills required for job acquisition, retention, and advancement. The program emphasizes a combination of culinary theory and practical application necessary for successful employment. Program graduates receive a Culinary Arts Degree. Graduates who are current practitioners will benefit through enhancement of career potential. Entry-level persons will be prepared to pursue diverse opportunities in the culinary field as cooks, bakers, or caterers/culinary managers.

Entrance Requirements

*Submit a completed application and application fee;  
   
*Be at least 16 years of age;     
 
*Submit official high school transcript or GED transcript;  
   
*Submit official college transcripts, if applicable;      

*Present acceptable SAT or ACT scores taken within the last 60 months, or acceptable COMPASS or ASSET scores taken within the last 60 months. Documentation on a college transcript of successful completion of appropriate courses from a regionally accredited college or university may be accepted in lieu of test scores;

 ADDITIONAL PROGRAM REQUIREMENTS

*Provision of a health certificate documenting adequate health included the ability to lift 50lbs., to do prolonged standing, and to tolerate heat.

*Students may be required to participate in internships at sites which may require one or more of the following:  CPR/First Aid Certification, physical examination, up-to-date immunizations, criminal background check, and/or drug screen

Course Overview

Credit Hours
General Education Core (15 hours)
Area I - Language Arts/Communication (3 hours)

Prereqs: (ENGL 0098 or Test Score) AND (READ 0098 or Test Score)

Coreqs: None

Explores the analysis of literature and articles about issues in the humanities and in society. Students practice various modes of writing, ranging from exposition to argumentation and persuasion. The course includes a review of standard grammatical and stylistic usage in proofreading and editing. An introduction to library resources lays the foundation for research. Topics include writing analysis and practice, revision, and research. Students write a research paper using library resources and using a formatting and documentation style appropriate to the purpose and audience.
Area II - Social/Behavioral Sciences (3 hours)
XXX
xxx
Social/Behavioral Sciences Elective
3
Area III - Natural Sciences/Mathematics - Choose One of the Following (3 hours)

Prereqs: Placement Test Score or MATH 0090 AND Program Admission

Coreqs: None

Emphasizes algebra, statistics, and mathematics of finance. Topics include fundamental operations of algebra, sets and logic, probability and statistics, geometry, mathematics of voting and districting, and mathematics of finance.
3

Prereqs: Degree Level Math Scores

Coreqs: None

Emphasizes functions using real-world applications as models. Topics include fundamental concepts of algebra; functions and graphs; linear, quadratic, polynomial, exponential, and logarithmic functions and models; systems of equations; and optional topics in algebra.
MATH
1111
3

Prereqs: Degree Level Math Scores

Coreqs: None

Emphasizes techniques of problem solving using algebraic concepts. Topics include fundamental concepts of algebra, equations and inequalities, functions and graphs, and systems of equations; optional topics include sequences, series, and probability or analytic geometry.
Area IV - Humanities/Fine Arts (3 hours)
XXX
xxx
Humanities/Fine Arts Elective
3
Additional General Education Core Elective (3 hours)
XXX
xxx
General Education Core Elective
3
Occupational Courses (50 hours)

Prereqs: None

Coreqs: Provisional Admission

Introduces the fundamental concepts, terminology, and operations necessary to use computers. Emphasis is placed on basic functions and familiarity with computer use. Topics include an introduction to computer terminology, the Windows environment, Internet and email, word processing software, spreadsheet software, database software, and presentation software.

Prereqs: None

Coreqs: MATH 1012

Provides an overview of the professionalism in culinary arts, culinary career opportunities, Chef history, pride, and espirit d corp. Introduces principles and practices necessary to food, supply, and equipment selection, procurement, receiving, storage, and distribution. Topics include: cuisine, food service organizations, career opportunities, food service styles, basic culinary management techniques, professionalism, culinary work ethics, quality factors, food tests, pricing procedures, cost determination and control, selection, procurement, receiving, storage, and distribution. Laboratory demonstration and student experimentation parallel class work.

Prereqs: Provisional Admission

Coreqs: None

Emphasizes fundamental kitchen and dining room safety, sanitation, maintenance, and operation procedures. Topics include: cleaning standards, O.S.H.A. M.S.D.S. guidelines, sanitary procedures following SERV-SAFE guidelines, HACCAP, safety practices, basic kitchen first aid, operation of equipment, cleaning and maintenance of equipment, dishwashing, and pot and pan cleaning. Laboratory practice parallels class work.
6

Prereqs: None

Coreqs: CUUL 1110

This course introduces fundamental food preparation terms, concepts, and methods. Course content reflects American Culinary Federation Educational Institute apprenticeship training objectives. Topics include: weights and measures, conversions, basic cooking principles, methods of food preparation, recipe utilization, and nutrition. Laboratory demonstrations and student experimentation parallel class work.

Prereqs: CUUL 1120

Coreqs: None

Introduces the fundamentals of dining and beverage service and experience in preparation of a wide variety of quantity foods. Course content reflect American Culinary Federation Education Institute apprenticeship training objectives. Topics include: dining service/guest service, dining service positions and functions, international dining services, restaurant business laws, preparation and setup, table side service, and beverage service and setup, kitchen operational procedures, equipment use, banquet planning, recipe conversion, food decorating, safety and sanitation, and production of quantity food. Laboratory practice parallels class work.
CUUL
1220
5

Prereqs: CUUL 1120

Coreqs: None

Baking Principles presents the fundamental terms, concepts, and methods involved in preparation of yeast and quick breads and baked products. Emphasis is placed on conformance of sanitation and hygienic work habits with health laws. Course content reflects American Culinary Federation Educational Institute cook and pastry apprenticeship training objectives, along with Retail Bakery Association training program. Topics include: baking principles; Science and use of baking ingredients for breads, desserts, cakes, pastries; weights, measures, and conversions; preparation of baked goods, baking sanitation and hygiene, baking supplies and equipment. Laboratory demonstrations and student experimentation parallel class work.
CUUL
1320
4

Prereqs: CUUL 1120

Coreqs: None

Introduces basic pantry manger principles, utilization, preparation, and integration into other kitchen operations. Course content reflects American Culinary Federation Educational Institute apprenticeship pantry, garnishing, and presentation training objectives. Topics include: pantry functions; garnishes, carving, and decorating; buffet presentation; cold preparations; hot/cold sandwiches; salads, dressings and relishes; breakfast preparation; hot/cold hors d'oeuvres; chaudfroids, gelees, and molds; and pats and terrines. Laboratory practice parallels class work.

Prereqs: CUUL 1120

Coreqs: None

This course emphasizes menu planning for all types of facilities, services, and special diets. Topics include: menu selection, menu development and pricing, nutrition, special diets, cooking nutritional foods, and organics. Laboratory demonstrations and student management and supervision parallel class work.
4

Prereqs: CUUL 1220, CUUL 1320

Coreqs: None

This course emphasizes all modern cuisine and introduces management concepts necessary to the functioning of a commercial kitchen. Topics include: international cuisine, cuisine trends, kitchen organization, kitchen management, kitchen supervision, competition entry, nutrition, menu selection, layout and design, and on/off premise catering. Laboratory demonstration and student experimentation parallel class work.
XXX
xxx
Culinary/Hospitality Related Electives
6
Choose One of the Following - Practicum or Advanced CUUL Course (6 hours)

Prereqs: CUUL 1220, CUUL 1320

Coreqs: None

This course familiarizes the student with the principles and methods of sound leadership and decision making in the hospitality industry and provides the student with the opportunity to gain management/supervision experience in an actual job setting. Students will be placed in an appropriate restaurant, catering, or other food service business for four days per week throughout the quarter. On-the-job training topics include: restaurant management/on-off premise catering/food service business, supervisory training, and management training, on-off premise catering, hotel kitchen organization, kitchen management, restaurant kitchen systems, institutional food systems, kitchen departmental responsibilities, and kitchen productivity. Topics include: basic leadership principles and how to use them to solicit cooperation, use of leadership to develop the best possible senior-subordinate relationships, the various decision making processes, the ability to make sound and timely decisions, leadership within the framework of the major functions of management, and delegation of authority and responsibility in the hospitality industry.

Prereqs: CUUL 1220, CUUL 1320

Coreqs: None

This course introduces international cuisine and acquisition of advanced cookery techniques. Course content reflects American Culinary Federation Educational Institute cook apprenticeship training objectives and provides background for those aspiring to become chefs. Topics include: international cuisine, advanced grill cookery, advanced vegetable cookery, advanced meat cookery, advanced line cookery, advanced fry cookery and nutrition. Laboratory practice parallels class work. ***Provides in-depth experience in preparing many types of baked goods commonly found in restaurants and hotels. Course content reflects American Culinary Federation and Retail Bakery Association training objectives and provides background for those aspiring to become pastry chefs or bakery supervisors. Topics include: breads, pies, cakes, pastry dough, puff pastry, icing, filling, and candy. Laboratory practice parallels class work.
Choose One of the Following - Leadership (3 hours)

Prereqs: Provisional Admission

Coreqs: None

Familiarizes the student with principles, skills, methods, and behaviors necessary for sound leadership of people in their job responsibilities.  Emphasis will be placed on real-life concepts, personal skill development, applied knowledge, and managing human resources. Course content is intended to help leaders, managers, and supervisors deal with a dramatically changing workplace that is affected by technology changes, a more competitive and global market place, corporate restructuring, and the changing nature of work and the workforce. Topics include: Leadership Principles, Leadership Relative to the Function of Management; Decision Making Process; Building and Effect Organizational Culture; Human Resource Management; and Delegating Management, Organization, and Control.
MGMT
1115
3

Prereqs: Provisional Admission

Coreqs: None

This course familiarizes the student with the principles and techniques of sound leadership practices. Topics include: Characteristics of Effective Leadership Styles, History of Leadership, Leadership Models, The Relationship of Power and Leadership, Team Leadership, The Role of Leadership in Effecting Change.

 

Culinary Students in Kitchen

Related Program Options:

Culinary Arts Diploma
Catering Specialist TCC
 Food Production Worker I

General Education Core Options

Advisors

Richard Van Hook
Culinary Arts Program Coordinator
Office: Brooks Hall,
Phone: 229-333-2100 ext. 2128
Email:
Campus: Valdosta Campus

Ian Crabill
Culinary Arts Instructor
Office: Brooks Hall, Rm 537
Phone: 229-333-2112
Email:
Campus: Valdosta Campus