b'Culinary Arts Technology (Harrison County Campus) The Culinary Arts Technology program 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. 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. Culinary Arts Technology Certificate Semester One CUT 1114 - Culinary Principles I Credit(s): 4 CUT 1135 - Principles of Baking Credit(s): 5 CUT 1153 - Introduction to Culinary Arts Credit(s): 3 HRT 1213 - Sanitation and Safety Credit(s): 3 Semester Two CUT 1124 - Culinary Principles II Credit(s): 4 CUT 1513 - Garde Manger Credit(s): 3 CUT 1613 - Nutrition Credit(s): 3 CUT 2223 - Menu Planning Credit(s): 3 HRT 2613 - Hospitality Supervision Credit(s): 3 Total Credits: 31 Culinary Arts Technology Diploma Semester Three CUT 2314 - American Regional Cuisine Credit(s): 4 CUT 2424 - International Cuisine Credit(s): 4 CUT 2923 - Supervised Work Experience for Culinary Arts Technology Credit(s): 3 HRT 1224 - Restaurant and Catering Operations Credit(s): 4 Total Credits: 15 Total Clock Hours: 1,290115'