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.
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 |
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
Carolyn Fludd, B.S., Program Coordinator
Email: carolyn.fludd@sctech.edu
Phone: (770) 228-7296
Program Courses
Basic Skills Courses
| MATH 1012 | Foundations of Mathematics | 3 |
| EMPL 1000 | Interpersonal Relations and Professional Development | 2 |
| ENGL 1010 | Fundamentals of English I | 3 |
Occupational Courses
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 1500 | Student Success | 3 |
| | OR | |
| COMP 1000 | Introduction to Computer Literacy | 3 |
| Total Credit Hours: | 3 |
Cooking Option
| CUUL 1120 | Principles of Cooking | 6 |
| | OR | |
| CUUL 1122 | Foundations of Cooking Principles | 3 |
| | AND | |
| CUUL 1124 | Foundations of Cooking Techniques | 3 |
| Total Credit Hours: | 6 |
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.