Jefferson Davis Campus
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.
In Mississippi, the median salary is $47,230. Nationally, the income range is $25,020 – $78,570.
With an AAS, students will be prepared for entry-level positions in the food industry and may pursue careers such as:
- Restaurant Manager
- Baker or Pastry Chef
- Menu planner
- 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 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.
Apply to MGCCC
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Culinary Arts Technology Coursework
For class times, visit the MGCCC class schedules.
Culinary Arts Technology Certificate
|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|
|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
|CUT 2314 - American Regional Cuisine||4|
|CUT 2424 - International Cuisine||4|
|CUT 2923 - Supervised Work Experience for Culinary Arts Technology||3|
|HRT 1224 - Restaurant and Catering Operations||4|
Total Credits: 15
Associate of Applied Science Degree
|ENG 1113 / 1114 English Composition I or ENG 1033 Technical English||3/4|
|SPT 1113 - Public Speaking I||3|
|Math/Natural Science Elective||3/4*|
|Social/Behavioral Science Elective||3|
|Humanities/Fine Arts Elective||3|
Total Credits: 15/17
Please refer to “The Credit by Non-Traditional Means” regarding stipulations for receiving articulated credit.