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.

ItemCost
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.

TermCourseTitleCredits
First Term
ENGL 1101Composition and Rhetoric (Required)3

COLL 1500College Success and Career Eploration3
OR
COMP 1000Introduction to Computers

CUUL 1000Fundamentals of Culinary Arts (Required4
CUUL 1110Culinary 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 1103Quantitative Skills and Reasoning OR
MATH 1111College Algebra
Second Term
Social/Behavioral Sciences elective—Choose One: (Required) ECON 1101, PSYC 1101, SOCI 1101, POLS 1101, OR HIST 21113

CUUL 1120Principles of Cooking6
OR
CUUL 1122**Foundations of Cooking Principles AND3
CUUL 1124**Foundations of Cooking Techniques3

MGMT 1115Leadership3
OR
CUUL 2190Principles of Culinary Leadership(3)
Third Term
Humanities/Fine Arts elective—Choose One: (Required) HUMN 1101, MUSC 1101, ARTS 1101, ENGL 2130, OR THEA 11013
CUUL 1220Baking Principles (Required)5
Choose two (2) of the following courses (Required)
CUUL 1129Fundamentals of Restaurant Operations OR4
CUUL 1320Garde Manger OR(4)
CUUL 1370Culinary 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 2160Contemporary Cuisine (Required)4
Specific Occupational elective—See electives below (Required)3 or 4

Choose (1) of the following courses (Required)
CUUL 1129Fundamentals of Restaurant Operations OR4
CUUL 1320Garde Manger OR(4)
CUUL 1370Culinary Nutrition and Menu Development(3)
Fifth Term
CUUL 2130Culinary Practicum and Leadership (Required)6
Specific Occupational elective -- See electives below (Required)6

Specific Occupational Electives Approved by Advisor
CUUL 2250Advanced Baking Principles6
ACCT 1100Financial Accounting I4
ACCT 1105Financial Accounting II4
MGMT 1100Principles of Management3
MGMT 1125Business Ethics3
MGMT 2130Employee Training and Development3

*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.

culinary arts

Program Coordinator
Patrick Boutier, CEC, CCA
Instructor
pboutier@sctech.edu
770-228-7296

Faculty Advisors
Barry Levey, CEC,
Instructor
blevey@sctech.edu
770-228-7363

Carolyn Fludd, CEPCP
Instructor
cfludd@sctech.edu
770-412-4589

Career and Academic Planning
Sharon Craft
Career Advisor
sharon.craft@sctech.edu
706-646-6143
Griffin Campus
Room 107