Culinary Arts
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.
Program Details
- Major Code: CA43
- Location: Griffin Campus
- Award Level: Associate of Applied Science Degree
- Program Entrance Term: Fall, Spring, Summer
- Minimum Length of Program: 5 Terms
- Minimum Credit Hours for Graduation: 65
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.
| Item | Cost |
| 2 sets of SCTC uniforms | $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.
| Term | Course | Title | Credits |
| First Term | |||
| ENGL 1101 | Composition and Rhetoric (Required) | 3 | |
| COLL 1500 | College Success and Career Eploration | 3 | |
| OR | |||
| COMP 1000 | Introduction to Computers | ||
| CUUL 1000 | Fundamentals of Culinary Arts (Required | 4 | |
| CUUL 1110 | Culinary Safety and Sanitation (Required) | 2 | |
| Natural Sciences/Mathematics elective—Choose one: (Required) | 3 | ||
| MATH 1100* | Quantitative Skills and Reasoning OR | ||
| MATH 1101* | Mathematic Modeling OR | ||
| MATH 1103 | Quantitative Skills and Reasoning OR | ||
| MATH 1111 | College Algebra | ||
| Second Term | |||
| Social/Behavioral Sciences elective—Choose One: (Required) ECON 1101, PSYC 1101, SOCI 1101, POLS 1101, OR HIST 2111 | 3 | ||
| CUUL 1120 | Principles of Cooking | 6 | |
| OR | |||
| CUUL 1122** | Foundations of Cooking Principles AND | 3 | |
| CUUL 1124** | Foundations of Cooking Techniques | 3 | |
| MGMT 1115 | Leadership | 3 | |
| OR | |||
| CUUL 2190 | Principles of Culinary Leadership | (3) | |
| Third Term | |||
| Humanities/Fine Arts elective—Choose One: (Required) HUMN 1101, MUSC 1101, ARTS 1101, ENGL 2130, OR THEA 1101 | 3 | ||
| CUUL 1220 | Baking Principles (Required) | 5 | |
| Choose two (2) of the following courses (Required) | |||
| CUUL 1129 | Fundamentals of Restaurant Operations OR | 4 | |
| CUUL 1320 | Garde Manger OR | (4) | |
| CUUL 1370 | Culinary Nutrition and Menu Development | (3) | |
| Fourth Term | |||
| General Core elective: (Required) | 3 | ||
| Choose one non-repetitive course from Area I, II, III, or IV (Gen Ed Courses Page) | |||
| CUUL 2160 | Contemporary Cuisine (Required) | 4 | |
| Specific Occupational elective—See electives below (Required) | 3 or 4 | ||
| Choose (1) of the following courses (Required) | |||
| CUUL 1129 | Fundamentals of Restaurant Operations OR | 4 | |
| CUUL 1320 | Garde Manger OR | (4) | |
| CUUL 1370 | Culinary Nutrition and Menu Development | (3) | |
| Fifth Term | |||
| CUUL 2130 | Culinary Practicum and Leadership (Required) | 6 | |
| Specific Occupational elective -- See electives below (Required) | 6 | ||
| Specific Occupational Electives Approved by Advisor | |||
| CUUL 2250 | Advanced Baking Principles | 6 | |
| ACCT 1100 | Financial Accounting I | 4 | |
| ACCT 1105 | Financial Accounting II | 4 | |
| MGMT 1100 | Principles of Management | 3 | |
| MGMT 1125 | Business Ethics | 3 | |
| MGMT 2130 | Employee Training and Development | 3 |
*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.
**Only applies to dual-enrolled MOWR students.
Note: CUUL 1000, CUUL 1110, and CUUL 1120 require a grade of a “C” or better to enroll in all other occupational culinary courses.
Program Advisors
Patrick Boutier CEC, CCA
Culinary Arts Program Coordinator
Instructor
patrick.boutier@sctech.edu
770-228-7296
Barry Levey CEC
Instructor
barry.levey@sctech.edu
770-228-7363
Carolyn Fludd CEPC
Instructor
carolyn.fludd@sctech.edu
770-412-4589
Daniel Krinsky
Instructor
daniel.krinsky@sctech.edu
Career and Academic Planning
Sharon Craft
Career Advisor
sharon.craft@sctech.edu
706-646-6143
Griffin Campus
Room 107