2021-2022 College Catalog

Culinary Arts AAS

Culinary Arts AAS (Major Code: CA43)

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%

Career Information


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)




Tieaka Blocker

Instructor: Culinary Arts

Academic Building C110F




Bridget Yallery

Instructor: Culinary Arts

Academic Building C1110E



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

Course Outline


General Education Courses (15 Credits)

Area I – Language Arts/Communications

ENGL 1101Composition and Rhetoric


Area II - Social/Behavioral Sciences

PSYC 1101Introductory Psychology


Area III - Natural Sciences/Mathematics (choose one course)

MATH 1111College Algebra


MATH 1100Quantitative Skills and Reasoning


MATH 1101Mathematical Modeling


Area IV - Humanities/Fine Arts

HUMN 1101Introduction to Humanities


General Education Core Elective

XXXX XXXX Any additional course from Areas I-IV


Occupational Courses (50 Credits)

FYES 1001First Year Experience Seminar


COMP 1000Introduction to Computer Literacy


CUUL 1000Fundamentals of Culinary Arts


CUUL 1110Culinary Safety and Sanitation


CUUL 1170Introduction to Culinary Nutrition


CUUL 1120Principles of Cooking


CUUL 1129Fundamentals of Restaurant Operations


CUUL 1220Baking Principles


CUUL 1320Garde Manger


CUUL 1370Culinary Nutrition and Menu Development


CUUL 2130Culinary Practicum


CUUL 2160Contemporary Cuisine


Occupational Electives (6 Credits)

BUSN 1100Introduction to Keyboarding


CUUL 2142International Cuisine


CUUL 2250Advanced Baking Principles


CUUL 1420Marketing & Customer Service


CUUL 2170American Regional Cuisine


Select one of the following (3 Credits)

MGMT 1115Leadership


CUUL 2190Principles of Culinary Leadership


Total Credit Hours: 71


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.