Begin Your Career in the Culinary Arts
About the Program
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 (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.
Salary Range
In Mississippi, the median salary is $47,230. Nationally, the income range is $25,020 – $78,570.
Career Opportunities
With an AAS, students will be prepared for entry-level positions in the food industry and may pursue careers such as:
- Chef
- Restaurant Manager
- Caterer
- Baker or Pastry Chef
- Menu planner
- Nutritionist
- Personal chef
- Food Stylist
Degree Options and Requirements
This program leads to an Associate of Applied Science Degree and is preparatory for employment upon graduation from MGCCC. Where a transfer to four-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 a MGCCC Board- approved Technical Skills Attainment where applicable. Students should see an advisor for further details.
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Culinary Arts Technology Coursework
For class times, visit the MGCCC class schedules.
Culinary Arts Technology Certificate
Semester One
| Course | Credit(s) |
|---|---|
| CUT 1114 - Culinary Principles I | 4 |
| CUT 1135 - Principles of Baking | 5 |
| CUT 1153 - Introduction to Culinary Arts | 3 |
| HRT 1213 - Sanitation and Safety | 3 |
Semester Two
| Course | Credit(s) |
|---|---|
| CUT 1124 - Culinary Principles II | 4 |
| CUT 1513 - Garde Manger | 3 |
| CUT 1613 - Nutrition | 3 |
| CUT 2223 - Menu Planning | 3 |
| HRT 2613 - Hospitality Supervision | 3 |
Total Credits: 31
Culinary Arts Technology Diploma
Semester Three
Total Credits: 15
Total Clock Hours: 1,290
Associate of Applied Science Degree
Semester Four
| Course | Credit(s) |
|---|---|
| ENG 1033 - Technical English or ENG 1113 / 1114 English Composition I | 3/4 |
| Humanities/Fine Arts Elective | 3☨ |
| Social/Behavioral Science Elective | 3+ |
| Math/Natural Science Elective | 3/4# |
| BAD 2533 - Computer Applications in Business and Industry | 3 |
| or CSC 1123 - Computer Applications I |
Total Credits: 15/17
Note:
Please refer to “The Credit by Non-Traditional Means” regarding stipulations for receiving articulated credit.
* Prior to enrollment in BOT 1233 students will be required to key straight-copy material at a minimum of 35 GWPM, on a five-minute timed writing with a maximum of one error per minute. Students who do not demonstrate this level of proficiency will be required to enroll in BOT 1013 – Introduction to Keyboarding.
☨ If a student takes a foreign language as the one humanities requirement, that course must be an advanced foreign language that includes the following: Occupational Spanish (MFL 1203), French II (MFL 1123), Spanish II (MFL 1223), Japanese II (MFL 1423), Italian II (MFL 1723), French III (MFL 2113), Spanish III (MFL 2213), Italian III (MFL 2713), French IV (MFL 2123), Spanish IV (2223), or Italian IV (MFL 2723).
+ SPT 2173- Interpersonal Communication is recommended; economics, psychology, sociology, marriage and family, or human growth and development.
# MAT 1033 – Technical Mathematics, MAT 1313/1314 – College Algebra or Higher; however, MAT 1723 – The Real Number System and MAT 1733 – Geometry, Measurement, and Probability are not applicable or Any Lab Science.