CA43 Culinary Arts, Associate of Applied Science Degree

Effective 202712

Offered at the Griffin Campus

Program Entrance Term:	Fall, Spring, Summer
Minimum Length of Program:	4 terms
Minimum Credit Hours for Graduation:	68

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.

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

Timothy Patridge, Program Coordinator

Email: timothy.patridge@sctech.edu

Phone: (770) 412-5708

Program Courses

General Education Core (Required minimum: 15 Credit Hours)

Area I - Language Arts/Communication: 3 credit hrs

ENGL 1101

Composition and Rhetoric

Area II - Social/Behavioral Sciences: 3 credit hrs

ECON 1101	Principles of Economics	3
	OR
PSYC 1101	Introductory Psychology	3
	OR
SOCI 1101	Introduction to Sociology	3
	OR
POLS 1101	American Government	3
	OR
HIST 2111	U.S. History I	3

Area III - Natural Sciences/Mathematics: 3 credit hrs

MATH 1100	Quantitative Skills and Reasoning	3
	OR
MATH 1101	Mathematical Modeling	3
	OR
MATH 1111	College Algebra	3
	OR
MATH 1103	Quantitative Skills and Reasoning	3

Area IV - Humanities/Fine Arts: 3 credit hrs

HUMN 1101	Introduction to Humanities	3
	OR
MUSC 1101	Music Appreciation	3
	OR
ARTS 1101	Art Appreciation	3
	OR
ENGL 2130	American Literature	3
	OR
THEA 1101	Theatre Appreciation	3

General Core Elective - 3 credit hrs

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

Occupational Courses - 53 credit hrs

Required

COMP 1000	Introduction to Computer Literacy	3
CHEF 1000	Fundamentals of Culinary Arts	3
CHEF 1110	Culinary Safety and Sanitation	3

	Cooking Option - 6 credit hours
CHEF 1120	Principles of Cooking	6
	OR
CHEF 1122	Foundations of Cooking Principles	3
	OR
CHEF 1124	Foundations of Cooking	3

CHEF 1500	Baking Principles I	5
CHEF 2010	Garde Manger	4
CHEF 1530	Fundamentals of Restaurant Operations	5

	Practicum or Advanced CHEF Coursework - 6 credit hrs
CHEF 2100	Culinary Practicum	6

	Advanced Baking and International Cuisine - 6 credits
CHEF 2001	Baking Principles II	3
	OR
CHEF 2020	International Cuisine	3
	OR
CHEF 2250	Advanced Baking Principles	6

CHEF 2030	Contemporary Cuisine	4
CHEF 1170	Introduction to Culinary Nutrition	3
CHEF 1510	Menu Development	2

	Culinary/Hospitality Related Electives: 6 credit hrs
	Select one of the following
MGMT 1115	Leadership	3
	OR
CHEF 1140	Principles of Culinary Leadership	3
	OR
CHEF 2101	Culinary Internship I	3