Course Catalog

Culinary Arts - CA44 Diploma


Campus Locations: Valdosta
Purpose: The Culinary Arts Diploma program is a sequence of courses that prepares students for the culinary profession. Curriculum: The Culinary Art Diploma Program is a sequence of courses that provides students with an advanced understanding of safety and sanitation in food service establishments, contemporary kitchen etiquette and standard operating procedures, thorough knowledge of back of the house and front of the operations, entry-level management concepts, and the accounting and food costing skills necessary to progress beyond entry-level positions in multiple culinary career fields. Careers: Chef

Requirements:

  • Submit a completed application and application fee
  • Be at least 16 years of age
  • Submit official high school transcript or High School Equivalency transcript or college transcripts showing successful completion of 60+ semester credits or 72+ quarter credits
  • Submit official college transcripts, if applicable
  • Present acceptable ACCUPLACER, ACT, ASSET, COMPASS, PSAT, or SAT scores or GED score of 145 or higher or have one of the following: an associate degree or higher or have a HOPE GPA of 2.6 after the completion of 10th grade. Documentation on a college transcript of successful completion of appropriate courses from a regionally accredited college or university may be accepted in lieu of test scores.

Additional Program Requirements:

  • Provision of a health certificate documenting adequate health including the ability to lift 50 lbs., 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.
https://www.wiregrass.edu/uploads/groups/3/GE19/CA44.pdf
Curriculum Outline (52 hours)
General Core Courses 8
ENGL 1010

Weekly Contact Hours: Lecture - 3 Lab 2 - 0 Lab 3 - 0 Pre-requisite(s): Diploma Level Reading and Writing Scores OR READ 0090 and/or ENGL 0090 w/ a “C” or better Co-requisite(s): None Emphasizes the development and improvement of written and oral communication abilities. Topics include analysis of writing, applied grammar and writing skills, editing and proofreading skills, research skills, and oral communication skills.

3
MATH 1012

Weekly Contact Hours: Lecture - 3 Lab 2 - 0 Lab 3 - 0 Pre-requisite(s): Diploma Level Math Scores or MATH 0090 w/ a “C” or better Co-requisite(s): None Emphasizes the application of basic mathematical skills used in the solution of occupational and technical problems. Topics include fractions, decimals, percents, ratios and proportions, measurement and conversion, geometric concepts, technical applications, and basic statistics.

3
EMPL 1000

Weekly Contact Hours: Lecture - 2 Lab 2 - 0 Lab 3 - 0 Pre-requisite(s): None Co-requisite(s): None Emphasizes human relations and professional development in today's rapidly changing world that prepares students for living and working in a complex society. Topics include human relations skills, job acquisition skills and communication, job retention skills, job advancement skills, and professional image skills.

2
Occupational Courses 44
CUUL 1000

Weekly Contact Hours: Lecture - 3 Lab 2 - 2 Lab 3 - 0 Pre-requisite(s): None Co-requisite(s): MATH 1012 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 1110

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 1120

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 1129

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 1220

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 1320

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 1370

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 2160

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
Choose One of the Following (3 Hours) 3
COLL 1010

Weekly Contact Hours: Lecture - 2 Lab 2 - 0.5 Lab 3 - 2.5 Pre-Requisites: None Co-Requisite: None This course is designed to assist the learner to acquire skills necessary to achieve academic, personal, and professional success and to improve student retention. Areas of importance include Getting off to a Good Start, Learning and Personality Styles, Time and Personal Financial Management, Stress Management and Wellness, Studying and Test Taking Skills, Communication Skills, Career Planning and Goal Setting, Computer Applications/Technology Skills and Employability/Professional Skills.

3
COMP 2000

Weekly Contact Hours: Lecture-3 Lab 2 - 0 Lab 3 - 0 Pre-Requisites: Program Admission Co-Requisite: None This course provides an introduction to computer applications for the development of analytical and problem-solving workplace skills. The course introduces the fundamental concepts, terminology, and operations necessary to use computers. Topics include file management, word processing software, database software, spreadsheet software, and presentation software skill development. The course also introduces terminology related to computer hardware, computer networks, and social and ethical concepts.

3
Choose One of the Following (6 Hours) 6
CUUL 2130

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 2140

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 2190

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 1115

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
Faculty
Advisor

Culinary Arts Program Coordinator
Valdosta Campus

Advisor

Culinary Arts Instructor
Valdosta Campus

Advisor

Hotel-Restaurant-Travel Management Program Coordinator
Valdosta Campus

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