b'Culinary Arts Technology (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. Culinary Arts Technology Certificate Semester One CUT 1114 - Culinary Principles I Credit(s): 4CUT 1135 - Principles of Baking Credit(s): 5CUT 1153 - Introduction to Culinary Arts Credit(s): 3HRT 1213 - Sanitation and Safety Credit(s): 3Semester Two CUT 1124 - Culinary Principles II Credit(s): 4CUT 1513 - Garde Manger Credit(s): 3CUT 1613 - Nutrition Credit(s): 3CUT 2223 - Menu Planning Credit(s): 3HRT 2613 - Hospitality Supervision Credit(s): 3Total Credits: 31 Culinary Arts Technology Diploma Semester Three CUT 2314 - American Regional Cuisine Credit(s): 4CUT 2424 - International Cuisine Credit(s): 4CUT 2923 - Supervised Work Experience for Culinary Arts Technology Credit(s): 3HRT 1224 - Restaurant and Catering Operations Credit(s): 4Total Credits: 15 110'