Culinary Arts Diploma

CA44

Program Description

The Culinary Arts diploma 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 diploma program includes culinary arts courses and diploma-level general education courses. The program also requires students to sit for the National Restaurant Association SERVSAFE Certification. Technical courses apply to the degree program in Culinary. Student must attend full-time day to complete this program. (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 are also required to purchase Chef’s uniform, dining room uniform, textbooks and tools to include knives.

Employment Opportunities

Entry-level culinary positions

Curriculum

Essential General Education Courses (9 Credits)

ENGL 1010 - Fundamentals of English I Credit hours: 3
MATH 1012 - Foundations of Mathematics Credit hours: 3
PSYC 1010 - Basic Psychology Credit hours: 3

Essential Technical Courses (43 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 2130 - Culinary Practicum Credit hours: 6 OR
CUUL 2140 - Advanced Baking & International Cuisine Credit hours: 6
CUUL 2160 - Contemporary Cuisine Credit hours: 4
CUUL 2190 - Principles of Culinary Leadership Credit hours: 3

Total Hours: 52

Suggested First Semester classes:

FYES 1000 - First Year Experience Credit hours: 2
CUUL 1110 - Culinary Safety and Sanitation Credit hours: 2
MATH 1012 - Foundations of Mathematics 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.