Culinary Arts AAS
Program Description (Major Code: CA43)
Atlanta Technical College offers an award winning Culinary Arts degree program that prepares aspiring chefs and food service professionals for the culinary profession. Why not study in a city with a reputation of impeccable southern charm, fine dining and world-class sophistication? The Culinary Arts program emphasizes a combination of culinary theory and practical application necessary for successful employment. Atlanta is home to the world's busiest airport and provides a rich and eclectic blend of food service/hospitality businesses in which to pursue a vibrant career. Gain hands on experience while studying in Atlanta, a city that has hosted over 45 million tourists annually, has been named by the New York Times as one of the top "52 Places to Go in 2014." Atlanta Technical College also offers opportunities to train or upgrade present knowledge or skills. Graduates of this program receive an Associates of Applied Science. Students will be prepared to pursue diverse opportunities in the culinary field as cooks, bakers, or caterers or food-service managers both here or around the world.
The Culinary Arts program of Atlanta Technical College is an American Culinary Federation (ACF) accredited program.
Admissions Requirements
- Must be 16 years of age
- Completion of high school or GED and submission of official transcript required to apply
- Achievement of minimum program admission scores in Reading, English, and Math
- Transfer of previous post-secondary credits will be determined by the Office of Enrollment Services
Student Performance/Graduation Requirements: Students must maintain a 2.0 grade point average and complete all required courses to graduate.
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 on policies and procedures regarding blood and airborne pathogens.
Course Outline
Curriculum
General Education Courses (15 Credits)
Area I – Language Arts/Communications
Area II - Social/Behavioral Sciences
Area III - Natural Sciences/Mathematics
Area IV - Humanities/Fine Arts
General Education Core Elective
| XXXX XXXX | Any additional course from Areas I-IV | 3 |
Occupational Courses (50 Credits)
Occupational Electives (6 Credits)
Select one of the following (3 Credits)
Total Credit Hours: 71
Minimum Program Length in Semester Terms: 4 Credits
Estimated Program Cost: $10,100
Additional Cost: Professional Chef Uniforms and Professional Knife Kit: $1,000