Culinary Arts Degree

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

Education: A high school diploma or its equivalent is required for admission. Age: 16 years or older Placement: Achievement of appropriate scores on the college's placement test or submission of acceptable SAT or ACT scores. Provisional Admission accepted.

Course Overview

Course	Credit Hours
GENERAL CORE COURSES
Language Arts
ENGL 1101 Composition and Rhetoric 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. Required textbooks and materials: Nexus: A Rhetorical Reader for Writers, ISBN 978-0-205-82987-3, $69.36 2571	3
Humanities (choose ONE class)
ARTS 1101 Art Appreciation Explores the visual arts and the relationship to human needs and aspirations. Students investigate the value of art, themes in art, the elements and principles of composition, and the materials and processes used for artistic expression. Well- known works of visual art are explored. The course encourages student interest in the visual arts beyond the classroom.4318	3
ENGL 2130 American Literature Emphasizes American literature as a reflection of culture and ideas. A survey of important works in American literature. Includes a variety of literary genres: short stories, poetry, drama, nonfiction, and novels. Topics include literature and culture, essential themes and ideas, literature and history, and research skills. Required textbooks and materials: The Norton Anthology, ISBN 978-0-393-93057-3, $78.88 2574	3
MUSC 1101 Music Appreciation Explores the formal elements of musical composition, musical form and style, and the relationship of music to historical periods. The course includes listening and analysis of well-known works of music. This course encourages student interest in musical arts beyond the classroom. 4377	3
Math
MATH 1111 College Algebra 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. Required textbooks and materials: Algebra for College Students, ISBN 978-0073384344, $162.60 RECOMMENDED: TI-30XIIS calculator, $15 2640	3
OR
MATH 1103 Quantitative Skills and Reasoning This course focuses on quantitative skills and reasoning in the context of experiences that students will be likely to encounter. The course emphasizes processing information in context from a variety of representations, understanding of both the information and the processing, and understanding which conclusions can be reasonably determined. Students will use appropriate technology to enhance mathematical thinking and understanding. Topics covered in this course include: sets and set operations, logic, basic probability, data analysis, linear models, quadratic models, exponential and logarithmic models, geometry, and financial management.16366	3
Social Sciences (choose ONE class)
POLS 1101 American Government Emphasizes study of government and politics in the United States. The focus of the course will provide an overview of the Constitutional foundations of the American political processes with a focus on government institutions and political procedures. The course will examine the constitutional framework, federalism, civil liberties and civil rights, public opinion, the media, interest groups, political parties, and the election process along with the three branches of government. In addition, this course will examine the processes of Georgia state government. Topics include: foundations of government, political behavior, and governing institutions.12370	3
PSYC 1101 Introductory Psychology Introduces the major fields of contemporary psychology. Emphasis is on fundamental principles of psychology as a science. Topics include research design, the organization and operation of the nervous system, sensation and perception, learning and memory, motivation and emotion, thinking and intelligence, lifespan development, personality, psychopathology and interventions, stress and health, and social psychology. Required textbooks and materials: Psychology: Concepts and Connections, ISBN 978-1111344856, $99.90 2708	3
SOCI 1101 Introduction to Sociology Explores the sociological analysis of society, its culture, and structure. Sociology is presented as a science with emphasis placed on its methodology and theoretical foundations. Topics include basic sociological concepts, socialization, social interaction and culture, social groups and institutions, deviance and social control, social stratification, social change, and marriage and family. Required textbooks and materials: Course pack assigned by instructor./li> 2726	3
Choose ONE class from the following. It may not be a course used to fulfill one of the requirements above.
ARTS 1101 Art Appreciation Explores the visual arts and the relationship to human needs and aspirations. Students investigate the value of art, themes in art, the elements and principles of composition, and the materials and processes used for artistic expression. Well- known works of visual art are explored. The course encourages student interest in the visual arts beyond the classroom.4318	3
ECON 1101 Principles of Economics Provides a description and analysis of economic operations in contemporary society. Emphasis is placed on developing an understanding of economic concepts and policies as they apply to everyday life. Topics include: basic economic principles; economic forces and indicators; capital and labor; price, competition, and monopoly; money and banking; government expenditures, federal and local; fluctuations in production, employment, and income; and United States economy in perspective.12372	3
ENGL 1102 Literature and Composition Emphasizes the student*s ability to read literature analytically and meaningfully and to communicate clearly.Students analyze the form and content of literature in historical and philosophical contexts. Topics include reading and analysis of fiction, poetry, and drama; research; and writing about literature. Required textbooks and materials: Literature and the Writing Process, ISBN 978-0-205-74505-0, $97.92 2572	3
ENGL 2130 American Literature Emphasizes American literature as a reflection of culture and ideas. A survey of important works in American literature. Includes a variety of literary genres: short stories, poetry, drama, nonfiction, and novels. Topics include literature and culture, essential themes and ideas, literature and history, and research skills. Required textbooks and materials: The Norton Anthology, ISBN 978-0-393-93057-3, $78.88 2574	3
HIST 2112 US History II Emphasizes the study of the social, cultural, and political history of the United States from 1865 to the beginning of the twenty-first century and will equip the student to better understand the problems and challenges of the contemporary world in relation to events and trends in modern American history. The course also provides an overview of the history of Georgia and the development of its constitution. Topics include: the Reconstruction Period; the great West, the new South, and the rise of the debtor; the Gilded Age; the progressive movement; the emergence of the U. S. in world affairs; the Roaring Twenties; the Great Depression; World War I; World War II; the Cold War and the 1950's; the Civil Rights Movement; the 1960's and 1970's; and America since 1980.12374	3
MATH 1112 College Trigonometry Emphasizes techniques of problem solving using trigonometric concepts.Topics include trigonometric functions, properties of trigonometric functions, vectors and triangles, inverse of trigonometric functions and graphing of trigonometric functions, logarithmic and exponential functions, and complex numbers. Required textbooks and materials: Trigonometry, ISBN 13-9780321671776, $130 RECOMMENDED: TI-30XIIS calculator, $15 2641	3
MUSC 1101 Music Appreciation Explores the formal elements of musical composition, musical form and style, and the relationship of music to historical periods. The course includes listening and analysis of well-known works of music. This course encourages student interest in musical arts beyond the classroom. 4377	3
PHSC 1111 Physical Science Introduces the fundamentals of classical physics, the solar system, and universe from a descriptive viewpoint. Topics include: mechanics, temperature and heat, waves, electricity and magnetism, and astronomy. Laboratory exercises supplement class work. Computer use is an integral part of class and laboratory assignments.12376	3
POLS 1101 American Government Emphasizes study of government and politics in the United States. The focus of the course will provide an overview of the Constitutional foundations of the American political processes with a focus on government institutions and political procedures. The course will examine the constitutional framework, federalism, civil liberties and civil rights, public opinion, the media, interest groups, political parties, and the election process along with the three branches of government. In addition, this course will examine the processes of Georgia state government. Topics include: foundations of government, political behavior, and governing institutions.12370	3
PSYC 1101 Introductory Psychology Introduces the major fields of contemporary psychology. Emphasis is on fundamental principles of psychology as a science. Topics include research design, the organization and operation of the nervous system, sensation and perception, learning and memory, motivation and emotion, thinking and intelligence, lifespan development, personality, psychopathology and interventions, stress and health, and social psychology. Required textbooks and materials: Psychology: Concepts and Connections, ISBN 978-1111344856, $99.90 2708	3
SOCI 1101 Introduction to Sociology Explores the sociological analysis of society, its culture, and structure. Sociology is presented as a science with emphasis placed on its methodology and theoretical foundations. Topics include basic sociological concepts, socialization, social interaction and culture, social groups and institutions, deviance and social control, social stratification, social change, and marriage and family. Required textbooks and materials: Course pack assigned by instructor./li> 2726	3
OCCUPATIONAL COURSES
COMP 1000 Introduction to Computer Literacy 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. Required textbooks and materials: Guidelines for Microsoft Office, ISBN 978-0763867485, $128.72 2403	3
CUUL 1000 Fundamentals of Culinary Arts 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. Required textbooks and materials: Letters to a Chef, ISBN 978-0-465-00777-6, $11.79 Tasting Success, ISBN 978-0-478-58154-4, $55.94 On Cooking, ISBN 978-0-13-345855-8, $143.25 My Culinary Lab, $87.85 ONE-TIME PURCHASE: Chef's Uniform, $72.50 ONE-TIME PURCHASE: Equipment, $8.60 2452	4
CUUL 1110 Culinary Safety and Sanitation 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. Required textbooks and materials: ServSafe Essentials, ISBN 978-1-58280-317-3, $102.50 My ServSafe Lab, $87.85 ONE-TIME PURCHASE: Chef's Uniform, $72.50 ONE-TIME PURCHASE: Equipment, $8.60 2453	2
CUUL 1120 Principles of Cooking 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. Required textbooks and materials: On Cooking, ISBN 978-0-13-345855-8, $143.25 My Culinary Lab, $87.85 ONE-TIME PURCHASE: Chef's Uniform, $72.50 ONE-TIME PURCHASE: Equipment, $8.60 2454	6
CUUL 1220 Baking Principles 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. Required textbooks and materials: On Cooking, ISBN 978-0-13-345855-8, $143.25 My Culinary Lab, $87.85 ONE-TIME PURCHASE: Chef's Uniform, $72.50 ONE-TIME PURCHASE: Equipment, $8.60 2456	5
CUUL 1320 Garde Manager 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. Required textbooks and materials: On Cooking, ISBN 978-0-13-345855-8, $143.25 My Culinary Lab, $87.85 (RECOMMENDED) Garnishing kit, $65 ONE-TIME PURCHASE: Chef's Uniform, $72.50 ONE-TIME PURCHASE: Equipment, $8.60 2457	4
CUUL 1129 Fund/Restaurant Operations 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. Required textbooks and materials: At Your Best, ISBN 978-0-7645-5747-7, $30.55 Wait Staff Uniform, $180 ONE-TIME PURCHASE: Chef's Uniform, $72.50 ONE-TIME PURCHASE: Equipment, $8.60 2455	4
CUUL 2130 Culinary Practicum 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. Required textbooks and materials: The Professional Kitchen Manager, ISBN 978-0-13-139174-1, $122.20 American Regional Cuisines: Food Culture and Cooking, ISBN 978-0131109360, $141.40 ONE-TIME PURCHASE: Chef's Uniform, $72.50 ONE-TIME PURCHASE: Equipment, $8.60 2459	6
OR
CUUL 2140 Adv Baking & International Cuisine 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. Required textbooks and materials: Professional Baking, ISBN 978-1119148449, $175.95 ONE-TIME PURCHASE: Chef's Uniform, $72.50 ONE-TIME PURCHASE: Equipment, $8.60 2460	6
CUUL 1370 Culinary Nutrition & Menu Development 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. Required textbooks and materials: Nutrition for Food Service, ISBN 978-0-470-05242-6, $75.67 On Cooking, ISBN 978-0-13-345855-8, $143.25 My Culinary Lab, $87.85 ONE-TIME PURCHASE: Chef's Uniform, $72.50 ONE-TIME PURCHASE: Equipment, $8.60 2458	3
CUUL 2160 Contemporary Cuisine 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. Required textbooks and materials: International Cuisine, ISBN 978-1-4180-4965-2, $133.91 ONE-TIME PURCHASE: Chef's Uniform, $72.50 ONE-TIME PURCHASE: Equipment, $8.60 2461	4
CUUL 2190 Principles of Culinary Leadership 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. Required textbooks and materials: The Professional Kitchen Manager, ISBN 978-0-13-139174-1, $122.20 ONE-TIME PURCHASE: Chef's Uniform, $72.50 ONE-TIME PURCHASE: Equipment, $8.60 2462	3
OR
MGMT 1115 Leadership 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. Required textbooks and materials: Leadership Research Findings, Practice, and Skills, ISBN 1-133-43522-X, $32.91 2655	3
XXXX 600 Occupationally Related Electives 19382	6
*65 minimum semester hour credits required for graduation