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
CHEF 1000	Fundamentals of Culinary Arts	3
CHEF 1110	Culinary Safety and Sanitation	3
CHEF 1120	Principles of Cooking	6
CHEF 1530	Fundamentals of Restaurant Operations	5
CHEF 1500	Baking Principles I	5
CHEF 2010	Garde Manger	4
CHEF 2030	Contemporary Cuisine	4
CHEF 1510	Menu Development	2
CHEF 1150	Introduction to Nutrition and Sustainable Practices	3
CHEF 1140	Principles of Culinary Leadership	3
	OR
MGMT 1115	Leadership	3
CHEF xxxx	Culinary/Hospitality Related Elective (see advisor for recommended list)	3

Total Credit Hours: 52 Minimum Credit Hours for Graduation