At a Glance:
Advisor:Floyd: Greg Paulson
Greg Paulson, Program Director & Instructor of Culinary Arts
Office: Woodlee Building K
Phone: 706-295-6880
Email:
Campus: Floyd County Campus
Department: Culinary Arts, Public Service Technology
Credentials
A.O.S., The Culinary Institute of America
Culinary Arts (CUL4)
Offered at the Following Campus
- Floyd County Campus
Program Overview
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.
Length of Program: Minimum of five (5) quarters.
Entrance Dates: Beginning of any quarter for core courses. Fall quarter for occupational courses
Entrance Requirements
Age: Minimum of 16 years of age
Education: High school diploma or GED is required.
Assessment Results: Applicants must make minimum scores in reading, writing, and math on the Admissions Placement Test (ASSET/COMPASS) or one of the approved entrance tests (SAT or ACT) to be admitted as regular students. Acceptable math and English courses may be used in lieu of an entrance exam for transfer students.
Program Final Exit Point: Culinary Arts Diploma
Course Overview
Contact Hours
Credit Hours
General Core Curriculum (13 hours)
3
3
Prerequisite: Provisional admission. This course provides a study of 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. (Replaces EMP 100)
5
5
Prerequisite: ENG 097 or entrance English score in accordance with approved TCSG admission score levels and RDG 097 or entrance reading score in accordance with approved TCSG admission score levels. 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. Homework assignments reinforce classroom learning.
5
5
Prerequisite: MAT 097 or entrance arithmetic score in accordance with approved TCSG admission score levels. 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, formula manipulation, technical applications, and basic statistics.
Occupational Curriculum (91 hours)
3
3
The Professionalism in Culinary Arts course provides an overview of the professionalism in culinary arts and culinary career opportunities. Chef history, pride, and espirit d corp are taught. Topics include: cuisine, food service organizations, career opportunities, food service styles, basic culinary management techniques, professionalism, and culinary work ethics. 06092008
3
6
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. 09292008
6
13
The Principles of Cooking 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. 06092008
5
10
Prerequisite: CUL 110. The American regional cuisine course emphasis is on terms, concepts, and methods necessary to American Cuisine food preparation. Course content reflects American Culinary Federation Educational Institute apprenticeship training objectives. Topics include: kitchen aromatics, regional cooking principles and history, methods of American regional food preparation, and nutrition. Laboratory demonstraÂtions and student experimentation parallel class work. 06092008
3
4
Prerequisite: MAT 1012. Introduces principles and practices necessary to food, supply, and equipment seÂlection, procurement, receiving, storage, and distribution. Topics include: quality factors, food tests, pricing procedures, cost determination and control, selection, procurement, receiving, storage, and distribution. Laboratory demonstration and student experimentation parallel class work. 06092008
5
10
Prerequisites: CUL 110/Corequisite: CUL 112. Baking Principles I presents the fundamental terms, concepts, and methods involved in preparation of yeast and quick breads. 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, weights, measures, and conversions, preparation of baked goods, baking sanitation and hygiene, and baking supplies and equipment. Laboratory demonstrations and student experimentation parallel class work. 06102008
5
10
Prerequisites: CUL 121. Baking Principles II course presents the fundamental terms, concepts, and methods involved in preparation of 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 desserts, cakes, and pastries, weights, measures, and conversions, preparation of baked goods, baking sanitation and hygiene, and baking supplies and equipment. Laboratory demonstrations and student experimentation parallel class work. 06102008
4
9
Prerequisites: CUL 112. Provides experience in preparation of a wide variety of quantity foods. Course content reflects American Culinary Federation Educational Institute apprenticeship training objectives. Topics include: kitchen operational procedures, equipment use, banquet planning, recipe conversion, food decorating, safety and sanitation, and production of quantity food. Laboratory practice is provided. 04082008
3
5
Prerequisite: Provisional admission. The front of the house service course introduces the fundamentals of dining and beverage service. 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. Laboratory practice parallels class work. 06102008
5
10
Prerequisites: CUL 114. 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, basic garnishes, breakfast preparation, buffet presentation, cold preparations, cold sandwiches, salads and dressings, molds, garnishes, and cold hors d’oeuvres. Laboratory practice parallels class work. 06102008
5
10
Prerequisites: CUL 114. Emphasizes basic garde manger utilization and preparation of appetizers, condiments, and hors d’oeuvres. Topics include: hot and cold hors d’oeuvres; salads, dressings, and relishes; sandwiches; patés and terrines; chaudfroids, gelees, and molds; canapés; and garnishing, carving, and decorating. Laboratory practice parallels class work. 06102008
3
7
Prerequisites: CUL 100, CUL 110, and CUL 112. The nutritional food and menu management 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. 06112008
5
10
Prerequisites: CUL 100, CUL 110, CUL 114. The contemporary cuisine I 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, and nutrition. Laboratory demonstration and student experimentation parallel class work. 06102008
5
10
Prerequisite: CUL 112/Corequisite: CUL 215. The Contemporary Cuisine II course emphasizes supervision, and management concepts, knowledge, and skills necessary to restaurants serving contemporary cuisine. Topics include: menu selection, layout and design, on/off premise catering, entrepreneurship, small business management and nutrition. Laboratory demonstrations and student experimentation parallel class work. 06112008
3
5
Prerequisite: Provisional admission. Introduces the fundamental concepts and operations necessary to use microcomputers. Emphasis is placed on basic functions and familiarity with computer use. Topics include: computer terminology, introduction to the Windows environment, introduction to networking, introduction to word processing, introduction to spreadsheets and introduction to databases. (03102009)
and one of the following (5 hours)
5
5
Prerequisite: Provisional admission. The Food Service Leadership and Decision Making Course familiarize the student with the principles and methods of sound leadership and decision making in the hospitality industry. Topics include: basic leadership principles and how to use them to solicit cooperation, use of leadership to develop the best possible senior subordinate relationships, the various decision making processes, the ability to make sound and timely decisions, leadership within the framework of the major functions of management, and delegation of authority and responsibility in the hospitality industry. 06112008
5
5
Prerequisite: Provisional admission. 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.03142009
and (23 hours)
11
31
Prerequisites: CUL 114, CUL 116, CUL 127. The Practicum/Internship I course provides the student with the opportunity to gain management/supervision 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 quarter. 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. 06112008
or both (12 hours)
6
11
Prerequisites: CUL 121, CUL 122. 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. 12052005
6
11
Prerequisites/Corequisites: CUL 100, CUL 110, CUL 114. The International Cuisine I 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. 06112008
