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CA43 Culinary Arts, Associate of Applied Science Degree

Offered at the Griffin Campus

Program Entrance Term: Fall, Spring, Summer
Minimum Length of Program: 5 terms
Minimum Credit Hours for Graduation: 65

Program Description

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. 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.

Accreditation

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: https://www.acfchefs.org/.

Program Outcomes

Culinary Arts AAS
CA43 AY 2018 AY 2019 AY 2020
Total Enrollment 54 64 70
Retention Rate 100.0% 60.0% 83.3%
Graduation Rate 59.4% 79.2% 78.6%
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

Carolyn Fludd, B.S., Program Coordinator

Email: carolyn.fludd@sctech.edu

Phone: (770) 228-7296 

 

Program Courses

General Education Core (Required minimum: 15 Credit Hours)

ENGL 1101Composition and Rhetoric

3
ENGL 1101: Required

Social/Behavioral Sciences elective—Choose One: (Required)

ECON 1101Principles of Economics

3
OR
PSYC 1101Introductory Psychology

3
OR
SOCI 1101Introduction to Sociology

3
OR
POLS 1101American Government

3
OR
HIST 2111U.S. History I

3
Total Credit Hours:3

Natural Sciences/Mathematics elective—Choose one: (Required)

MATH 1100Quantitative Skills and Reasoning

3
OR
MATH 1101Mathematical Modeling

3
OR
MATH 1103Quantitative Skills and Reasoning

3
OR
MATH 1111College Algebra

3
Total Credit Hours:3

MATH 1100: 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.

Humanities/Fine Arts elective—Choose One: (Required)

HUMN 1101Introduction to Humanities

3
OR
MUSC 1101Music Appreciation

3
OR
ARTS 1101Art Appreciation

3
OR
ENGL 2130American Literature

3
OR
THEA 1101Theatre Appreciation

3
Total Credit Hours:3

General Core elective: (Required)

Choose one non-repetitive course from Area I, II, III, or IV (see General Education Core Classes in this catalog)

Total Credit Hours:3

Occupational Courses

CUUL 1000Fundamentals of Culinary Arts

4
CUUL 1110Culinary Safety and Sanitation

2
CUUL 1120Principles of Cooking

6
CUUL 1129Fundamentals of Restaurant Operations

4
CUUL 1220Baking Principles

5
CUUL 1320Garde Manger

4
CUUL 1370Culinary Nutrition and Menu Development

3
CUUL 2130Culinary Practicum and Leadership

6
CUUL 2160Contemporary Cuisine

4
 
CUUL 2190Principles of Culinary Leadership

3
OR
MGMT 1115Leadership

3
Specific Occupational Elective (6)

CUUL 2130: 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.

CUUL 1000, CUUL 1110, CUUL 1220, CUUL 2130, CUUL 2160: Required

Specific Occupational elective: See electives below (Required)

Choose One: (Required)

COLL 1500Student Success

3
OR
COMP 1000Introduction to Computer Literacy

3
Total Credit Hours:3

Cooking Option

CUUL 1120Principles of Cooking

6
OR
CUUL 1122Foundations of Cooking Principles

3
AND
CUUL 1124Foundations of Cooking Techniques

3
Total Credit Hours:6

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

Specific Occupational Electives Approved by Advisor
CUUL 2142International Cuisine

3
CUUL 2170American Regional Cuisine

3

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