Program Description
Atlanta Technical College offers opportunities to train or upgrade present knowledge or skills. Students enrolled within the Culinary Nutrition Assistant Program will be able to deliver a healthy and quality meal that contributes to the nutritional well-being of potential consumers.
Career Information
Occupation
Food Preparation Workers
Career Projections
The number of jobs in this field is expected to increase by 15% nationally and 11% in the State of Georgia over the next several years. Estimated salaries in this field start at $22,000 a year.
Labor market data was compiled using Economic Modeling Specialists, international and is updated annually.
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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: 2 Terms
Credit Hours: 16
Estimated Program Cost: $4,724
Additional Cost: Professional Chef Uniforms and Professional Knife Kit: $1,000
Course Outline
Curriculum
General Education Courses (2 Credits)
Occupational Courses (14 Credits)
Total Credit Hours: 16
Program Outcomes
1. Graduates should be able to assist manager in the promotion of health.
2. Graduates should be able to provide quantity food services.