Course Catalog

Culinary Arts, Degree (CA43) Degree

Campus Locations: Valdosta

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, safety and sanitation, nutrition, and practical applications necessary for successful employment. Program graduates receive a Culinary Arts Degree. Graduates who are current practitioners will benefit through enhancement of career potential. Entry-level persons will be prepared to pursue diverse opportunities in the culinary field as cooks, bakers, or caterers/culinary managers.

Program Outcomes: Upon completion, students will master essential skills for the foodservice industry, including tool operation, sanitation, culinary techniques, food product knowledge, recipe management, and workstation organization.

Careers: Chefs and Head Cooks

Length of Program: 4 Terms

Admission Requirements:

General College Admissions and Placement

Program Requirements:

Provision of a health certificate documenting adequate health included the ability to lift 50lbs., to do prolonged standing, and to tolerate heat.
Students may be required to participate in internships at sites which may require one or more of the following: CPR/First Aid Certification, physical examination, up-to-date immunizations, criminal background check, and/or drug screen.

Curriculum Outline (65 hours)

General Core Courses	15
Area I - Language Arts/Communication (3 Hours)	3
ENGL 1101Composition and Rhetoric Weekly Contact Hours: Lecture - 3 Lab 2 - 0 Lab 3 - 0 Pre-requisite(s): Degree Level Reading and Writing Scores Co-requisite(s): None Explores the analysis of literature and articles about issues in the humanities and in society. Students practice various modes of writing, ranging from exposition to argumentation and persuasion. The course includes a review of standard grammatical and stylistic usage in proofreading and editing. An introduction to library resources lays the foundation for research. Topics include writing analysis and practice, revision, and research. Students write a research paper using library resources and using a formatting and documentation style appropriate to the purpose and audience.	3
Area II - Social/Behavior Science – Complete 3 Hours	3
Area III - Natural Sciences/Mathematics - Choose One of the Following (3 Hours)	3
MATH 1100Quantitative Skills and Reasoning Weekly Contact Hours: Lecture - 3 Lab 2 - 0 Lab 3 - 0 Pre-requisite(s): Degree Level Math Scores Co-requisite(s): None Emphasizes algebra, statistics, and mathematics of finance. Topics include fundamental operations of algebra, sets and logic, probability and statistics, geometry, mathematics of voting and districting, and mathematics of finance.	3
MATH 1101Mathematic Modeling Weekly Contact Hours: Lecture - 3 Lab 2 - 0 Lab 3 - 0 Pre-requisite(s): Degree Level Math Scores Co-requisite(s): None Emphasizes functions using real-world applications as models. Topics include fundamental concepts of algebra; functions and graphs; linear, quadratic, polynomial, exponential, and logarithmic functions and models; systems of equations; and optional topics in algebra.	3
MATH 1111College Algebra Weekly Contact Hours: Lecture - 3 Lab 2 - 0 Lab 3 - 0 Pre-requisite(s): Degree Level Math Scores Co-requisite(s): None Emphasizes techniques of problem solving using algebraic concepts. Topics include fundamental concepts of algebra, equations and inequalities, functions and graphs, and systems of equations; optional topics include sequences, series, and probability or analytic geometry.	3
MATH 1103Quantitative Skills and Reasoning Weekly Contact Hours: Lecture - 3 Lab 2 - 0 Lab 3 - 0 Pre-requisite(s): Degree Level Math Scores Co-requisite(s): None This course focuses on quantitative skills and reasoning in the context of experiences that students will be likely to encounter. The course emphasizes processing information in context from a variety of representations, understanding of both the information and the processing, and understanding which conclusions can be reasonably determined. Students will use appropriate technology to enhance mathematical thinking and understanding. Topics covered in this course include: sets and set operations, logic, basic probability, data analysis, linear models, quadratic models, exponential and logarithmic models, geometry, and financial management.	3
Area IV - Humanities/Fine Arts - Complete 3 Hours	3
General Education Core Elective - Complete 3 Hours	3

Occupational Courses	50
CUUL 1000Fundamentals of Culinary Arts Weekly Contact Hours: Lecture - 3 Lab 2 - 2 Lab 3 - 0 Pre-requisite(s): None Co-requisite(s): MATH 1012, COLL 1010 Provides an overview of the professionalism in culinary arts, culinary career opportunities, Chef history, pride, and esprit de corps. Introduces principles and practices necessary to food, supply, and equipment selection, procurement, receiving, storage, and distribution. Topics include: cuisine, food service organizations, career opportunities, food service styles, basic culinary management techniques, professionalism, culinary work ethics, quality factors, food tests, pricing procedures, cost determination and control, selection, procurement, receiving, storage, and distribution. Laboratory demonstration and student experimentation parallel class work.	4
CUUL 1110Culinary Safety and Sanitation Weekly Contact Hours: Lecture - 1 Lab 2 - 2 Lab 3 - 0 Pre-requisite(s): Provisional Admission Co-requisite(s): Provisional Admission Emphasizes fundamental kitchen and dining room safety, sanitation, maintenance, and operation procedures. Topics include: cleaning standards, O.S.H.A. M.S.D.S. guidelines, sanitary procedures following SERV-SAFE guidelines, HACCAP, safety practices, basic kitchen first aid, operation of equipment, cleaning and maintenance of equipment, dishwashing, and pot and pan cleaning. Laboratory practice parallels class work.	2
CUUL 1120Principles of Cooking Weekly Contact Hours: Lecture - 2 Lab 2 - 4 Lab 3 - 6 Pre-requisite(s): None Co-requisite(s): CUUL 1110 This course introduces fundamental food preparation terms, concepts, and methods. Course content reflects American Culinary Federation Educational Institute apprenticeship training objectives. Topics include: weights and measures, conversions, basic cooking principles, methods of food preparation, recipe utilization, and nutrition. Laboratory demonstrations and student experimentation parallel class work.	6
CUUL 1129Fundamentals of Restaurant Operations Weekly Contact Hours: Lecture - 2 Lab 2 - 2 Lab 3 - 3 Pre-requisite(s): CUUL 1120 Co-requisite(s): None Introduces the fundamentals of dining and beverage service and experience in preparation of a wide variety of quantity foods. Course content reflect American Culinary Federation Education Institute apprenticeship training objectives. Topics include: dining service/guest service, dining service positions and functions, international dining services, restaurant business laws, preparation and setup, table side service, and beverage service and setup, kitchen operational procedures, equipment use, banquet planning, recipe conversion, food decorating, safety and sanitation, and production of quantity food. Laboratory practice parallels class work.	4
CUUL 1220Baking Principles Weekly Contact Hours: Lecture - 2 Lab 2 - 4 Lab 3 - 3 Pre-requisite(s): CUUL 1120 Co-requisite(s): None Baking Principles presents the fundamental terms, concepts, and methods involved in preparation of yeast and quick breads and baked products. Emphasis is placed on conformance of sanitation and hygienic work habits with health laws. Course content reflects American Culinary Federation Educational Institute cook and pastry apprenticeship training objectives, along with Retail Bakery Association training program. Topics include: baking principles; Science and use of baking ingredients for breads, desserts, cakes, pastries; weights, measures, and conversions; preparation of baked goods, baking sanitation and hygiene, baking supplies and equipment. Laboratory demonstrations and student experimentation parallel class work.	5
CUUL 1320Garde Manger Weekly Contact Hours: Lecture - 1 Lab 2 - 2 Lab 3 - 6 Pre-requisite(s): CUUL 1120 Co-requisite(s): None Introduces basic pantry manger principles, utilization, preparation, and integration into other kitchen operations. Course content reflects American Culinary Federation Educational Institute apprenticeship pantry, garnishing, and presentation training objectives. Topics include: pantry functions; garnishes, carving, and decorating; buffet presentation; cold preparations; hot/cold sandwiches; salads, dressings and relishes; breakfast preparation; hot/cold hors d*oeuvres; chaudfroids, gelees, and molds; and pats and terrines. Laboratory practice parallels class work.	4
CUUL 1370Culinary Nutrition and Menu Development Weekly Contact Hours: Lecture - 1 Lab 2 - 2 Lab 3 - 3 Pre-requisite(s): CUUL 1120 Co-requisite(s): None This course emphasizes menu planning for all types of facilities, services, and special diets. Topics include: menu selection, menu development and pricing, nutrition, special diets, cooking nutritional foods, and organics. Laboratory demonstrations and student management and supervision parallel class work.	3
CUUL 2160Contemporary Cuisine Weekly Contact Hours: Lecture - 1 Lab 2 - 2 Lab 3 - 6 Pre-requisite(s): CUUL 1220, CUUL 1320 Co-requisite(s): None This course emphasizes all modern cuisine and introduces management concepts necessary to the functioning of a commercial kitchen. Topics include: international cuisine, cuisine trends, kitchen organization, kitchen management, kitchen supervision, competition entry, nutrition, menu selection, layout and design, and on/off premise catering. Laboratory demonstration and student experimentation parallel class work.	4
COMP 1000Introduction to Computer Literacy Weekly Contact Hours: Lecture -1.667; Lab – 2.667 Pre-Requisites: None Co-Requisite: None This course introduces the fundamental concepts, terminology, and operations necessary to use computers. Emphasis is placed on basic functions and familiarity with computer use. Topics include introductions to computer and digital terminology and usage, operating systems, Internet and digital communication, word processing applications, spreadsheet applications, database applications, and presentation applications. Please note that this course may not transfer to a 4-year institution. Students should check with their transferring institution for transferability of courses. COMP 2000 may be taken in place of COMP 1000 if it is required by a transferring institution.	3
XXXX xxxx Occupational Elective (6 Hours)	6
Choose One of the Following (6 Hours)	6
CUUL 2130Culinary Practicum Weekly Contact Hours: Lecture - 1 Lab 2 - 0 Lab 3 - 15 Pre-requisite(s): CUUL 1220, CUUL 1320 Co-requisite(s): None This course familiarizes students with the principles and methods of sound decision making in the hospitality industry and provides them with the opportunity to gain management/supervisory experience in an actual job setting. Students will be placed in an appropriate restaurant, catering, or other food service business for four days per week throughout the semester. On-the-job training topics include restaurant management/on-off premise, catering/food service business, supervisory training, and management training, on-off premise catering, hotel kitchen organization, kitchen management, restaurant kitchen systems, institutional food systems, kitchen departmental responsibilities, and kitchen productivity.	6
CUUL 2140Advanced Baking and International Cuisine Weekly Contact Hours: Lecture - 2 Lab 2 - 4 Lab 3 - 6 Pre-requisite(s): CUUL 1220, CUUL 1320 Co-requisite(s): None This course introduces international cuisine and acquisition of advanced cookery techniques. Course content reflects American Culinary Federation Educational Institute cook apprenticeship training objectives and provides background for those aspiring to become chefs. Topics include: international cuisine, advanced grill cookery, advanced vegetable cookery, advanced meat cookery, advanced line cookery, advanced fry cookery and nutrition. Laboratory practice parallels class work. Provides in-depth experience in preparing many types of baked goods commonly found in restaurants and hotels. Course content reflects American Culinary Federation and Retail Bakery Association training objectives and provides background for those aspiring to become pastry chefs or bakery supervisors. Topics include: breads, pies, cakes, pastry dough, puff pastry, icing, filling, and candy. Laboratory practice parallels class work.	6
Choose One of the Following (3 Hours)	3
CUUL 2190Principles of Culinary Leadership Weekly Contact Hours: Lecture - 3 Lab 2 - 0 Lab 3 - 0 Pre-requisite(s): None Co-requisite(s): None Familiarizes the student with principles, skills, methods, and behaviors necessary for sound leadership of people in their job responsibilities. Emphasis will be placed on real-life concepts, personal skill development, applied knowledge, and managing human resources. Course content is intended to help leaders, managers, and supervisors deal with a dramatically changing workplace that is affected by technology changes, a more competitive and global market place, corporate restructuring, and the changing nature of work and the workforce. Topics include: Leadership Principles, Leadership Relative to the Function of Management; Decision Making Process; Building and Effect Organizational Culture; Human Resource Management; and Delegating Management, Organization, and Control.	3
MGMT 1115Leadership Weekly Contact Hours: Lecture - 3 Lab 2 - 0 Lab 3 - 0 Pre-requisite(s): None Co-requisite(s): None This course familiarizes the student with the principles and techniques of sound leadership practices. Topics include: Characteristics of Effective Leadership Styles, History of Leadership, Leadership Models, The Relationship of Power and Leadership, Team Leadership, The Role of Leadership in Effecting Change.	3