Culinary Arts, AAS

CA43

Program Description

The Culinary Arts degree prepares students for employment in the culinary field. The program emphasizes technical and theoretical knowledge combined with the practical applications of cooking, baking, serving, and management skills. The associate of applied science degree program includes culinary arts courses and college-level general education courses. The program also requires students to sit for the National Restaurant Association SERVSAFE Certification. This program is only offered full-time, during the day. (Program Length: 4- 5 Semesters Minimum)

View the Culinary Arts Program Fact Sheet for additional information.

The Gwinnett Technical College Culinary Arts program is accredited by the American Culinary Federation Education Foundation (ACFEF).

American Culinary Federation Education Foundation
180 Center Place Way
St. Augustine, Florida 32095
(904) 824-4468
acf@acfchefs.net

Note: Technical courses in this program may be subject to a livework/supply reimbursement charge.

Students who choose CIST 1130 as an elective could also complete the PC Repair and Network Technician certificate.

Students who choose CRJU 1010 and CRJU 2050 as electives could also complete the Cyber Crime Specialist certificate.

Students who choose PSYC 1101 as an Area II elective could also complete the Culinary diploma.

Students are also required to purchase Chef’s uniform, dining room uniform, textbooks and tools to include knives.

Employment Opportunities

Entry-level management positions, kitchen manager, sous chef

Curriculum

Essential General Education Core Courses (15 Credits)

Area I - Language Arts/Communication

(Successful completion of ENGL 1101 is required)

COMM 1100 - Human Communication Credit hours: 3
ENGL 1101 - Composition and Rhetoric Credit hours: 3
ENGL 1102 - Literature and Composition Credit hours: 3
SPCH 1101 - Public Speaking Credit hours: 3

Area II - Social/Behavioral Sciences

(Choose ONE of the following)

ECON 1101 - Principles of Economics Credit hours: 3
ECON 2105 - Principles of Macroeconomics Credit hours: 3
ECON 2106 - Principles of Microeconomics Credit hours: 3
HIST 1111 - World History I Credit hours: 3
HIST 1112 - World History II Credit hours: 3
HIST 2111 - U. S. History I Credit hours: 3
HIST 2112 - U. S. History II Credit hours: 3
POLS 1101 - American Government Credit hours: 3
POLS 2401 - Global Issues Credit hours: 3
PSYC 1101 - Introductory Psychology Credit hours: 3
SOCI 1101 - Introduction to Sociology Credit hours: 3

Area III - Natural Sciences/Mathematics

(Successful completion of MATH 1111 or MATH 1103 is required)

MATH 1111 - College Algebra Credit hours: 3
MATH 1103 - Quantitative Skills and Reasoning Credit hours: 3

Area IV - Humanities/Fine Arts

(Choose ONE of the following)

ARTS 1101 - Art Appreciation Credit hours: 3
ENGL 2110 - World Literature Credit hours: 3
ENGL 2130 - American Literature Credit hours: 3
HUMN 1101 - Introduction to Humanities Credit hours: 3
MUSC 1101 - Music Appreciation Credit hours: 3
RELG 1101 - World Religions Credit hours: 3

General Education Elective:

To meet the minimum required 15 semester credit hours in general education courses, an additional 3 semester credit hours must be taken from Area I, Area II, Area III, or Area IV. Students can view the complete list of classes here .

Essential Technical Courses (49 Credits)

FYES 1000 - First Year Experience Credit hours: 2
CUUL 1000 - Fundamentals of Culinary Arts Credit hours: 4
CUUL 1110 - Culinary Safety and Sanitation Credit hours: 2
CUUL 1120 - Principles of Cooking Credit hours: 6
CUUL 1220 - Baking Principles Credit hours: 5
CUUL 1320 - Garde Manger Credit hours: 4
CUUL 1129 - Fundamentals of Restaurant Operations Credit hours: 4
CUUL 1370 - Culinary Nutrition and Menu Development Credit hours: 3
CUUL 2160 - Contemporary Cuisine Credit hours: 4
CUUL 2130 - Culinary Practicum Credit hours: 6
CUUL 2190 - Principles of Culinary Leadership Credit hours: 3
XXXX XXXX - Culinary/Hospitality Related Elective(s) Credit Hours: 6

Total Hours: 64

Elective(s):

Any HRTM
CUUL 2250 - Advanced Baking Principles Credit hours: 6

Suggested First Semester classes:

FYES 1000 - First Year Experience Credit hours: 2
CUUL 1110 - Culinary Safety and Sanitation Credit hours: 2
CUUL 1120 - Principles of Cooking Credit hours: 6
MATH 1111 - College Algebra Credit hours: 3 OR
MATH 1103 - Quantitative Skills and Reasoning Credit hours: 3
CUUL 1000 - Fundamentals of Culinary Arts Credit hours: 4
Note: Students are recommended to take CUUL 1000 their first semester only if they have previously completed FYES 1000 or their program level math course.