Culinary Arts AAS

Program Description

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.

Programmatic Accreditation

Accredited by the American Culinary Federation, Inc., 180 Center Place Way St. Augustine, FL 32095, Phone: 904.484.0215, Fax: 904. 940.0741, website: www.acfchefs.org

AY19 Graduation Rate – 35%
AY19 Job Placement Rate – 100%
AY20 Graduation Rate – 49%
AY20 Job Placement Rate – 94%
AY21 Graduation Rate – 45%
AY21 Job Placement Rate – 100%

AY 21 ACF Certification Rate- 0%

Career Information

Occupation

Chefs and Head Cooks

Career Projections

The number of jobs in this field is expected to increase by 18% nationally and 18% in the State of Georgia over the next several years. Estimated salaries in this field start at $35,000 a year.
Labor market data was compiled using Economic Modeling Specialists, international and is updated annually.

Career Coach

Please select the following link to review additional career information on Career Coach.

Admission Requirements

General College Admissions Requirements

Blood and Airborne Pathogens

Students enrolled in Category I and II programs at Atlanta Technical College will be performing tasks in which there is a normal occurrence for exposure to blood, other potentially infectious body materials, and airborne pathogens.

These tasks will be performed in the classroom, laboratory, and clinical activities for each occupational training program/course. Students will be required to present documentation of Hepatitis B and Tuberculosis immunizations as a result of potential occupational exposure. Students should contact their program directors for more information. Policies and procedures regarding blood and airborne pathogens may be reviewed at https://tcsg.edu/tcsgpolicy/tcsg_policy_manual.pdf.

Program Contact Information

Tamoura Jones

Program Director: Culinary Arts

Academic Building C1103A (Kitchen)

404-225-4533

tjones@atlantatech.edu

Tieaka Blocker

Instructor: Culinary Arts

Academic Building C110F

404-225-4575

tblocker@atlantatech.edu

Bridget Yallery

Instructor: Culinary Arts

Academic Building C1110E

404-225-4475

byallery@atlantatech.edu

Program Length and Cost

Minimum Program Length in Semester Terms: 4 Terms

Credit Hours: 71

Estimated Program Cost: $10,100

Additional Cost: Professional Chef Uniforms and Professional Knife Kit: $1,000

Required Courses

General Education Courses (15 Credits)

Area I – Language Arts/Communications- (3 Credits)

Area II - Social/Behavioral Sciences- (3 Credits)

Select an Area II Social/Behavioral Sciences course:

General Education Courses - Associate Degree

Area III - Natural Sciences/Mathematics- (3 Credits)

Area IV - Humanities/Fine Arts- (3 Credits)

Select an Area IV Humanities/Fine Arts course:

General Education Courses - Associate Degree

General Education Core Elective- (3 Credits)

Select a General Education Course that has not already been used to meet a requirement (3 credits)

General Education Courses - Associate Degree

Occupational Courses (44 Credits)

Occupational Electives (6 Credits)

Select one of the following (3 Credits)

Total Credit Hours: 68

Program Outcomes

1. Graduates should be able to demonstrate an understanding of the operation, maintenance and cleaning of the tools and machines used in a modern foodservice establishment.
2. Graduates should be able to demonstrate proper sanitation and safety techniques for all aspects of the food service establishment.
3. Graduates should be able to demonstrate knowledge and application of culinary techniques, methods, and terminology used in modern food preparation.
4. Graduates should be able to demonstrate an in depth knowledge of all the major food products used in a commercial food service establishment.
5. Graduates should be able to demonstrate an ability to maintain an organized file of recipes and preparation methods.
6. Graduates should be able to demonstrate the ability to accurately measure and formulate recipes that result in consistent desired results each and every time, both in quality and cost.
7. Graduates should be able to demonstrate the ability to organize a food preparation workstation.