At a Glance:

Floyd: Greg Paulson

Greg Paulson, Program Director & Instructor of Culinary Arts
Office: Woodlee Building K201
Phone: 706-295-6880
Campus: Floyd County Campus
Department: Culinary Arts, Public Service Technology


A.O.S., The Culinary Institute of America; Certified Executive Chef (CEC), Certified Culinary Educator (CCE); Certified Culinary Administrator (CCA); Approved Culinary Evaluator (ACE); by the American Culinary Federation (ACF)

A.A.C., American Academy of Chefs Honor Society

Catering Specialist (CS61)

Offered at the Following Campus

  • Floyd County Campus

Program Overview

The Catering Specialist technical certificate of credit program is a sequence of courses that prepares students for the catering profession. Learning opportunities develop 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.

Entrance Dates: Cohort Program - Fall Semester every other year. (Pre-Occupational Courses Any Semester)

Entrance Requirements

Age Requirements: Minimum Required Age for Admission is 16 years

Culinary Arts Entrance Additional Laboratory Fees:
Chef Jacket/Pants (2 sets minimal) - $110.00/set of 2
Dining Room Apparel – (Tuxedo Shirt, Bow Tie, Cummerbund) - $35.00
Chef Knife Kit (includes set of knives and case) - $150.00
Garde Manger Kit - $45.00

Course Overview

Credit Hours
Required Courses (25 hours)
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.
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.
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.
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.
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.
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.