Culinary Arts Technology

(Jefferson Davis Campus)

The Culinary Arts Technology option provides a solid foundation in the methods and science of cooking through exposure to classical, American, and international cuisine as well as the art of baking and pastries. Special emphasis is placed on culinary tools, equipment, techniques, and specialty ingredients. The heart of the Culinary Arts Technology program is hands-on lab instruction by a chef instructor in a commercial kitchen. The CUT courses parallel those of the Culinary Institute of America and offer the opportunity for certification in the American Culinary Federation. In addition, students completing this program will be eligible to obtain ServSafe Sanitation certification from the National Restaurant Association.

This program leads to an Associate of Applied Science Degree and is preparatory for employment upon graduation from MGCCC. Where a transfer to a senior college or university is desired, a conference should be scheduled with a community college advisor for advisement.

All students completing a career or technical program must complete either the MS-CPAS (Mississippi Career Planning and Assessment System) or an MGCCC board- approved Technical Attainment Assessment where applicable. See your advisor for further details.

Successful completion of the 2-year program leads to an Associate of Applied Science Degree in Culinary Arts.

Culinary Arts Technology Certificate

CUT 1153 - Introduction to Culinary Arts Credit(s): 3
HRT 1213 - Sanitation and Safety Credit(s): 3
CUT 1114 - Culinary Principles I Credit(s): 4
CUT 1135 - Principles of Baking Credit(s): 5
CUT 1124 - Culinary Principles II Credit(s): 4
CUT 1513 - Garde Manger Credit(s): 3
CUT 2223 - Menu Plan and Facilities Design Credit(s): 3
HRT 2613 - Hospitality Supervision Credit(s): 3
HRT 1253 - Nutrition Credit(s): 3

Total Credits: 31

Culinary Arts Technology Diploma

CUT 2923 - Supervised Work Experience for Culinary Arts Technology Credit(s): 3
CUT 2424 - International Cuisine Credit(s): 4
CUT 2314 - American Regional Cuisine Credit(s): 4
HRT 1224 - Restaurant and Catering Operations Credit(s): 4

Total Credits: 15

Associate of Applied Science Degree

ENG 1113 - English Composition I Credit(s): 3
SPT 1113 - Public Speaking I Credit(s): 3
Math/Natural Science Elective Credit(s): 3/4 *
Social/Behavioral Science Elective Credit(s): 3
Humanities/Fine Arts Elective Credit(s): 3

Total Credits: 15/16

Note:

Articulated credit may be awarded for approved courses. Please refer to “The Credit by Non-Traditional Means ” section of this catalog regarding stipulations for receiving articulated credit.

*MAT 1313 or any natural science with a lab.