Augusta Technical College Culinary Arts

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Diploma Programs
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Culinary Arts
Diploma
Contact Information
Kathleen Fervan
706-771-4084
Deborah Moreno
706-771-4083
Augusta Campus - Building 400

Entrance Dates:	Fall and Spring
Length of Program:	Six Quarters
Credit Hours Required for Graduation:	92

Program Description

The Culinary Arts program is a sequence of courses that prepare students for the culinary profession. Learning opportunities develop academic, occupational, and professional knowledge and the skills 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 Diploma. 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, caters, or culinary managers. High school graduation or GED is required for admission to this program.

Employment Opportunities

Program graduates are prepared for entry-level jobs as cooks, bakers, and managers. Through the American Culinary Federation Educational Institute, program graduates are eligible to become certified cooks/bakers after one year of approved work experience.

Upon completion of the six-quarter program of study, the student is qualified to work in a food preparation, production, or service area in a variety of food service establishments.

Curriculum Outline			Credits
General Core Courses			13
ENG	101	English	5
MAT	1012	Foundations of Mathematics	5
EMP	100	Interpersonal Relations and Professional Development	3
Occupational Courses			79
CUL	100	Professionalism in Culinary Arts	3
CUL	110	Food Service Sanitation and Safety	3
CUL	112	Principles of Cooking	6
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 Services	3
CUL	130	Pantry, Hors D'Oeuvres and Canapés	5
CUL	132	Garde Manager	5
CUL	133	Food Service Leadership and Decision Making (or)
MSD	103	Leadership	5
CUL	137	Nutritional Food and Menu Development	3
CUL	215	Contemporary Cuisine I	5
CUL	220	Contemporary Cuisine II	5
CUL	216	Practicum/Internship	11
SCT	100	Introduction to Microcomputers	3

Notes:

Culinary Arts students must submit a health card prior to registration for lab/internship courses and provide documentation concerning their ability to lift up to fifty pounds. Academic advisors will provide information to students concerning application procedures for health cards.