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Culinary Arts Diploma Program

CA44 - 201216

Program Description

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, safety and sanitation, nutrition, and practical applications 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.

Program Specific Information

Students are accepted every semester based on course and space availability.

Program Length & Availability

4 Semesters

Campus Availability: Hall Campus

Financial Aid

This program is eligible for the Pell Grant, and may be eligible for Institutional and State Financial Aid.

Contact a Financial Aid Counselor for eligibility requirements and application materials.

Admissions Requirements

Must be 16 years of age. 

High school diploma or GED is required prior to admission. (Official transcripts or GED scores must be submitted from all colleges and/or high schools attended for credit.)

Request official ACCUPLACER, SAT, or ACT test scores be sent to the Admissions Office or refer to our Admissions Assessment Procedure found here for more options: Admissions Testing – Lanier Technical College.

Curriculum

Basic Skills – Total of 8 Hours

ENGL 1010Fundamentals of English I

3
EMPL 1000Interpers Relations/Prof Dev

2
MATH 1012Foundations of Mathematics

3

Program-Specific Core – Total of 44 Hours

COMP 1000Intro to Computer Literacy

3
CUUL 1000Fundamentals of Culinary Arts

4
CUUL 1110Culinary Safety & Sanitation

2
CUUL 1220Baking Principles

5
CUUL 1320Garde Manger

4
CUUL 1129Fund. of Restaurant Operations

4
CUUL 2160Contemporary Cuisine

4
CUUL 1370Culinary Nutrition/Menu Devt

3
 
CUUL 2130Culinary Practicum

6
Or
CUUL 2140Adv. Baking/Intl. Cuisine

6
 
MGMT 1115Leadership

3
Or
CUUL 2190Prin. of Culinary Leadership

3

Cooking Option (6)

CUUL 1120Principles of Cooking

6
Or
CUUL 1122Foundations of Cooking Princip

3
And
CUUL 1124Foundations of Cooking Techniq

3

Total Credit Hours: 52

Graduation requirement includes completion of a total of 52 hours in the above areas.

Graduation Plan

Semester One

MATH 1012Foundations of Mathematics

3
CUUL 1000Fundamentals of Culinary Arts

4
CUUL 1110Culinary Safety & Sanitation

2
CUUL 1120Principles of Cooking

6
Total Credit Hours:15

CUUL 1120 - Co-Req: CUUL 1110

Semester Two

ENGL 1010Fundamentals of English I

3
CUUL 1220Baking Principles

5
CUUL 1320Garde Manger

4
Total Credit Hours:12

ENGL 1010 - Pre-Req: Test Scores – See Advisor

CUUL 1220 and CUUL 1320 - Pre-Req: CUUL 1120 or both CUUL 1122+1124

Semester Three

COMP 1000Intro to Computer Literacy

3
CUUL 1129Fund. of Restaurant Operations

4
EMPL 1000Interpers Relations/Prof Dev

2
CUUL 2160Contemporary Cuisine

4
Total Credit Hours:13

CUUL 1129 - Pre-Req: CUUL 1120 or both CUUL 1122+1124

CUUL 2160 - Pre-Req: CUUL 1220 + CUUL 1320

Semester Four

Apply for Graduation

CUUL 1370Culinary Nutrition/Menu Devt

3

CUUL 1370:- Pre-Req: CUUL 1120 or both CUUL 1122+1124

Choose One:

CUUL 2190Prin. of Culinary Leadership

3
Or
MGMT 1115Leadership

3

Choose One:

CUUL 2130Culinary Practicum

6
Or
CUUL 2140Adv. Baking/Intl. Cuisine

6
Total Credit Hours:12

CUUL 2130 and CUUL 2140:- Pre-Req: CUUL 1220 + CUUL 1320

Total Credit Hours: 52

This plan is for informational purposes ONLY. It is not a substitute for meeting with a program advisor each term.