For Program Information please contact:
Keith Carey,
Chair
Room 1104A
Atlanta Technical College
1560 Metropolitan Parkway
Atlanta GA 30310
404.225.4640.

kcarey@atlantatech.edu

CULINARY ARTS
DIPLOMA

The Culinary Arts 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 success¬ful employment. Program graduates receive a Culinary Arts Diploma. Graduates who are current practitioners will benefit through enhancement of career potential. Re-entry level persons will be prepared to pursue diverse opportunities in the culinary field as cooks, bakers, or caters/culinary managers.

ADMISSIONS REQUIREMENTS
* Must be 16 years of age
* Completion of high school diploma or GED and submission of official transcript required to apply
* Achievement of minimum program admission scores in Reading, English, and Math
* Transfer of previous post secondary credits will be determined by the registrar.
Student Performance/Graduation Requirements: Students must maintain a 2.0 grade point average and complete all required courses to graduate.

COURSE OUTLINE
Curriculum
General Core Courses  
13
Area I - English/Humanities/Fine Arts
Courses  
Credits
ENG 1010 Fundamentals of English  I
5
Area II - Social/Behavioral Sciences
EMP 1000 Interpersonal Relations and Professional Development
3
Area III - Natural Sciences/Mathematics
MAT 1012 Foundations of Mathematics
5
   
 
 Essential Fundamental Occupational Courses  COURSE OUTLINE
Curriculum
79
CUL 100 Professionalism in Culinary Arts
3
CUL 110 Food Service Sanitation/Safety
3
CUL 112 Principles of Cooking
5
CUL 114 American Regional Cuisine
5
CUL 116 Food Service Purchasing and Control
3
CUL 121 Baking Principles I
5
CUL 122 Baking Principles II
5
CUL 127 Banquet Preparation and Presentation
4
CUL 129 Front of the House Services
3
CUL 130 Pantry, Hors D'oeuvres and Canapes
5
CUL 132 Garde Manager
5
CUL 133 Food Service Leadership and Decision Making
5
CUL 137 Nutritional and Menu Management
3
CUL 215 Contemporary Cuisine I
5
CUL 216 Practicum/Internship
12
CUL 220 Contemporary Cuisine II
5
SCT 100 Introduction to Microcomputers
3
   
 
  Minimum Quarter-hour Credits Required for Graduation
92
  Minimum Program Length in Quarters
6
  Estimated Program Cost
$6,102


For Program Academic Advisement Sheet Click here