Culinary Arts Diploma

Overview

Offered at the Augusta Campus.

Entrance Dates:	Fall and Spring
Length of Program:	Four Terms
Credit Hours Required for Graduation:	52

Program Description: The Culinary Arts program is a sequence of courses that prepare students for the culinary profession. Learning opportunities develop academic, occupational, and professional knowledge and the skills 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. Entry-level persons will be prepared to pursue diverse opportunities in the culinary field as cooks, bakers, caters, or culinary managers. High school graduation or GED is required for admission to this program.

Employment Opportunities: Program graduates are prepared for entry-level jobs as cooks, bakers, and managers. Through the American Culinary Federation Educational Institute, program graduates are eligible to become certified cooks/bakers after one year of approved work experience.

Upon completion of the program of study, the student is qualified to work in a food preparation, production, or service area in a variety of food service establishments.

Curriculum Outline

Basic Skills Courses, 8 credits

ENGL 1010	FUNDAMENTALS OF ENGLISH I	3
MATH 1012	FOUNDATIONS OF MATHEMATICS	3
EMPL 1000	INTERPERSONAL RELATIONS AND PROFESSIONAL DEVELOPMENT	2

Occupational Courses, 44 credits

COLL 1060	INTRODUCTION TO COLLEGE AND COMPUTERS	3
CHEF 1000	FUNDAMENTALS OF CULINARY ARTS	3
CHEF 1110	CULINARY SAFETY AND SANITATION	3
CHEF 1120	PRINCIPLES OF COOKING	6
CHEF 1150	INTRODUCTION TO NUTRITION AND SUSTAINABLE PRACTICES	3
CHEF 1140	PRINCIPLES OF CULINARY LEADERSHIP	3
CHEF 1500	BAKING PRINCIPLES	5
CHEF 1510	MENU DEVELOPMENT	2
CHEF 1530	FUNDAMENTALS OF RESTAURANT OPERATIONS	5
CHEF 2010	GARDE MANGER	4
CHEF 2030	CONTEMPORARY CUISINE	4
CHEF 2100	CULINARY PRACTICUM	6
	OR
CHEF 2001	BAKING PRINCIPLES II	3
	AND
CHEF 2020	INTERNATIONAL CUISINE	3

Students who have earned at least 15 semester hours through an earned credential, transfer credit, or dual enrollment do not need to take COLL 1060. Instead, they should meet with their advisor to select an advisor‑approved elective to replace it.

Notes:

• Culinary Arts students must submit a health card prior to registration for lab/internship courses and provide documentation concerning their ability to lift up to fifty pounds. Academic advisors will provide information to students concerning application procedures for health cards.

Guided Pathway

You may click on any course below to view the course description and prerequisite information.

Students who do not follow the Course Sequence listed below may not be able to complete the program in the number of semesters shown.

Augusta Day Program

PROGRAM NAME: Culinary Arts

AWARD: Diploma

CAMPUS: Augusta Day Program

Year 1 Fall Semester

COLL 1060	INTRODUCTION TO COLLEGE AND COMPUTERS	3
CUUL 1000	FUNDAMENTALS OF CULINARY ARTS	4
CUUL 1110	CULINARY SAFETY AND SANITATION	2
CUUL 1120	PRINCIPLES OF COOKING	6

Year 1 Spring Semester

CHEF 1500	BAKING PRINCIPLES	5
CHEF 1530	FUNDAMENTALS OF RESTAURANT OPERATIONS	5
CHEF 2010	GARDE MANGER	4
MATH 1012	FOUNDATIONS OF MATHEMATICS	3

Year 1 Summer Semester

EMPL 1000	INTERPERSONAL RELATIONS AND PROFESSIONAL DEVELOPMENT	2
CHEF 1150	INTRODUCTION TO NUTRITION AND SUSTAINABLE PRACTICES	3
CHEF 1510	MENU DEVELOPMENT	2
CHEF 2030	CONTEMPORARY CUISINE	4

Year 2 Fall Semester

ENGL 1010	FUNDAMENTALS OF ENGLISH I	3
CHEF 1140	PRINCIPLES OF CULINARY LEADERSHIP	3
CHEF 2100	CULINARY PRACTICUM	6
	OR
CHEF 2001	BAKING PRINCIPLES II	3
	AND
CHEF 2020	INTERNATIONAL CUISINE	3