CA44 Culinary Arts, Diploma

Offered at the Griffin Campus

Program Entrance Term: Fall, Spring, Summer
Minimum Length of Program: 4 terms
Minimum Credit Hours for Graduation: 52

Program Description

The Culinary Arts diploma 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 diploma. Graduates who are current practitioners will benefit through enhancement of career potential. The culinary field offers diverse job opportunities for cooks, chefs, bakers, cake decorators and caterers. Our program prepares students for entry level management positions in hotels and restaurants as well as in the institutional hospitality industry such as school systems, hospitals, and retirement homes. The student to faculty ratio for lecture classes is 25:1 and for lab classes is 13:1.


The Culinary Arts, Associate Degree and Diploma are accredited by the American Culinary Federation Education Foundation, Inc. (ACFEF), Accrediting Commission/committee at 180 Center Pl Way, St., Augustine, FL 32095, Phone (478) 207-2440, Web:

Program Outcomes

Culinary Arts Diploma
CA44 AY 2018 AY 2019 AY 2020
Total Enrollment 32 33 22
Retention Rate 56.0% 100.0% 57.1%
Graduation Rate 62.5% 75.9% 74.2%
Entry Level Certification by Graduation 0 0 0
Placement Rate 100.0% 100.0% 100.0%
Sources: Enrollment KMS TEC0180, Retention TEC0200, Graduation TEC3111, Placement TEC0112

Admission Requirements

  • Submit completed application and application fee
  • Be at least 16 years of age
  • Submit official high school transcript or GED transcript with test scores and ALL post-secondary transcripts in an official sealed envelope
  • Meet assessment requirements
  • Student must have the ability to lift 25 lbs., to do prolonged standing, and to tolerate heat.

Approximate additional costs other than tuition, fees, and textbooks

2 sets of uniform with aprons $115
Knife kit $310

The following is a suggested path to complete this program in a timely manner. An individual’s path to completion may be different based on institutional and personal factors affecting his/her academic progress.

Note: While all courses are offered, they may vary by term and campus. See the program advisor for any questions.

Contact Us

Patrick Boutier, B.S., Program Coordinator


Phone: (770) 228-7296 


Program Courses

Basic Skills Courses

MATH 1012Foundations of Mathematics


EMPL 1000Interpersonal Relations and Professional Development


ENGL 1010Fundamentals of English I


Occupational Courses

CUUL 1000Fundamentals of Culinary Arts


CUUL 1110Culinary Safety and Sanitation


CUUL 1129Fundamentals of Restaurant Operations


CUUL 1220Baking Principles


CUUL 1320Garde Manger


CUUL 1370Culinary Nutrition and Menu Development


CUUL 2130Culinary Practicum and Leadership


CUUL 2160Contemporary Cuisine


CUUL 2190Principles of Culinary Leadership


CUUL 2130 (6 credit hours): Students planning to register for internship/clinical course must meet with the faculty advisor one full semester prior to the semester in which the course will begin.

Choose One: (Required)

COLL 1500Student Success



COMP 1000Introduction to Computer Literacy


Total Credit Hours:3

Cooking Option

CUUL 1120Principles of Cooking



CUUL 1122Foundations of Cooking Principles



CUUL 1124Foundations of Cooking Techniques


Total Credit Hours:6

CUUL 1122, CUUL 1124: Only applies to dual-enrolled students.

Course will be accepted when transferred in from another institution with a grade of a C or better but may not be offered at this institution.

Note: CUUL 1000, CUUL 1110, and CUUL 1120 require a grade of a “C” or better to enroll in all other occupational culinary courses.