(Harrison County Campus)
Culinary Arts Technology 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 (ACF). In addition, students completing this program will be eligible to obtain ServSafe Sanitation certification from the National Restaurant Association and given the distinction of ACF Certified Culinarian.
Banquet and Catering Service Technology is an option in the Culinary Arts Technology program. This option offers study in areas of food production, management, and service for fast food operations, quantity food operations, and catering businesses.
This program leads to an Associate of Applied Science Degree and is preparatory for employment upon graduation from MGCCC. Where a transfer to 4-year college or university is desired, a conference should be scheduled with a MGCCC advisor.
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 Skills Attainment assessment where applicable. Students should see an advisor for further details.
