Culinary Arts (CA44) Diploma

Campus Availability and Advisement:

• Floyd County Campus Advisor: Greg Paulson

Program Video 

Program Description:

The Culinary Arts diploma 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 successful employment. Program graduates receive a Culinary Arts diploma. 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.

Entrance Dates:

Beginning of any semester for core courses. Fall semester for occupational courses.

Basic Skills Courses (8 Credit Hours)

EMPL 1000	Interpersonal Relations and Professional Development	2
MATH 1012	Foundations of Mathematics	3
ENGL 1005	Applied Technical Communication	3
	OR
ENGL 1010	Fundamentals of English I	3

Occupational Curriculum (44 Credit Hours)

COMP 1000	Introduction to Computer Literacy	3
CUUL 1000	Fundamentals of Culinary Arts	4
CUUL 1110	Culinary Safety and Sanitation	2
CUUL 1120	Principles of Cooking	6
CUUL 1129	Fundamentals of Restaurant Operations	4
CUUL 1220	Baking Principles	5
CUUL 1320	Garde Manger	4
CUUL 2160	Contemporary Cuisine	4
CUUL 1370	Culinary Nutrition and Menu Development	3
CUUL 2190	Principles of Culinary Leaders	3
	OR
MGMT 1115	Leadership	3
CUUL 2130	Culinary Practicum	6
	OR
CUUL 2140	Advanced Baking and International Cuisine	6
	OR
CUUL 2142	International Cuisine	3
	AND
CUUL 2144	Advanced Baking	3

Total Credit Hours: 52 Minimum Credit Hours for Graduation