Culinary Arts (Diploma)

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.

Program Details

  • Major Code: CA44
  • Award Level: Diploma
  • Location: Griffin Campus
  • Program Entrance Term: Fall, Spring, Summer
  • Minimum Length of Program: 5 Terms
  • Minimum Credit Hours for Graduation: 52

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.

First Term
MATH1012Foundations of Mathematics3
Choose one (1)
COLL 1500College Success and Career Exploration OR3
COMP 1000Introduction to Computers
CUUL 1000Fundamentals of Culinary Arts4
CUUL 1110Culinary Safety and Sanitation2
Second Term
ENGL 1010Fundamentals of English I3
Cooking Option: Choose 6 credit hours
CUUL 1120Principles of Cooking6
CUUL 1122**Foundations of Cooking Principles AND3
CUUL 1124**Foundations of Cooking Techniques3
Choose one (1)
MNGT 1115Leadership OR3
CUUL 2190Principles of Culinary Leadership3
Third Term
EMPL 1000Interpersonal Relations and Prof. development2
CUUL 1220Baking Principles5
Choose two (2)
CUUL 1129Fundamentals of Restaurant Operations OR4
CUUL 1320Garde Manger OR(4)
CUUL 1370Culinary Nutrition and Menu Development(3)
Fourth Term
CUUL 2160Contemporary Cuisine4
Choose one (1)
CUUL 1129Fundamentals of Restaurant Operations OR4
CUUL 1320Garde Manger OR(4)
CUUL 1370Culinary Nutrition and Menu Development(3)
Fifth Term
CUUL 2130Culinary Practicum6

**Only applies to dual-enrolled MOWR students.

Note: 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.

culinary arts

Program Advisors
Patrick Boutier CEC, CCA
Culinary Arts Program Coordinator

Barry Levey CEC

Carolyn Fludd CEPC

Daniel Krinsky

Career and Academic Planning
Sharon Craft
Career Advisor
Griffin Campus
Room 107