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CREATIVITY, EXCITEMENT, AND OPPORTUNITY
Dining is more than just eating; it’s the full experience of taste, aroma, and presentation. Few professions offer the creativity, excitement, and opportunities found in the culinary arts.
What you’ll study
* Begin with basic skills and a foundation of health, safety, and nutrition.
* Progress to advanced food techniques with sauces, meat and fish, vegetables and starches, and salads and desserts.
* Learn about garnishing and presentation, as well as recipe development in traditional, American regional, and international cuisines.
* Learn kitchen and dining room operation, catering management, and other business skills, such as cost control and supervision of food service personnel.
Special features
Students in the culinary arts program compete every year in local, regional, or national competitions, and have often won awards for their skills. The associate in arts degree in culinary arts is accredited by the American Culinary Federation (ACF), which awards Art Institute degree program graduates the Certified Culinarian (CC) or Certified Pastry Culinarian (CPC) designation. Normally the product of several years experience in the industry, this designation is granted to Art Institute graduates immediately upon graduation, in addition to a paid one-year junior membership in the ACF. It is the only program in Georgia to offer graduates these benefits. An advanced baking and pastry concentration is available with an extra quarter of study.
Career opportunities
Graduates of the culinary arts program are qualified for entry-level positions–such as line cook, prep cook, first cook, baking trainee, and catering assistant–in restaurants, luxury resorts, and contract food service companies. With further professional experience, a graduate may become a sous chef, head chef, or pastry chef–or may open a restaurant or catering business. And with more than 8,000 restaurants, the Atlanta metropolitan area continues to offer a wealth of opportunities for graduates in the culinary arts. |
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Requirements for Culinary Arts Associate in Arts Degree
(112 quarter credits required)
All courses are four credits unless indicated otherwise.
Courses in the program
(88 quarter credits)
CL 101 Nutrition
CL 111 Career Development in the Hospitality
Industry
CL 112 Sanitation and Safety
CL 116 Application of Culinary Skills and Equipment (8 credits)
CL 123 Introduction to Baking and Pastry (8 credits)
CL 124 American Regional Cooking-East/West
(8 credits)
CL 131 Management and Supervision
CL 132 Computer Applications in the Foodservice Industry
CL 134 Cost Control and Purchasing
CL 228 Garde Manger (8 credits)
CL 229 International and Current Cuisine (8 credits)
CL 230 À la Carte and Classical Cuisine (8 credits)
CL 232 Facilities Planning and Menu Management
CL 235 Dining Room Operations (2 credits)
CL 236 Beverage Identification and Management
(2 credits)
CL 399 Externship/Internship
Program elective (4 credits from the following courses, or any other degree course offered in the college for which prerequisite requirements have been met.)
CL 222 Personal Chef Service
CL 226 Catering
CL 227 Food Styling
CL 397 Honors Fellowship
CL 398 Independent Study
General education
(24 quarter credits)
EN 101 English I*
EN 102 English II*
HU 105 World Civilization and the Arts
MT 113 Ideas of Mathematics
PS 101 Introduction to Psychology
SC 106 Chemistry
* Or honors equivalent for qualified students
Typical Course Sequence for Culinary Arts Associate in Arts Degree
First quarter (16 credits)
CL 112 Sanitation and Safety
CL 116 Application of Culinary Skills and Equipment
(8 credits)
EN 101 English I
Second quarter (16 credits)
CL 111 Career Development in the Hospitality Industry
CL 123 Introduction to Baking and Pastry
(8 credits)
MT 113 Ideas of Mathematics
Third quarter (16 credits)
CL 124 American Regional Cooking-East/West
(8 credits)
CL 132 Computer Applications in the Foodservice
Industry
EN 102 English II
Fourth quarter (16 credits)
CL 134 Cost Control and Purchasing
CL 228 Garde Manger (8 credits)
SC 106 Chemistry
Fifth quarter (16 credits)
CL 101 Nutrition
CL 229 International and Current Cuisine
(8 credits)
PS 101 Introduction to Psychology
Sixth quarter (16 credits)
CL 131 Management and Supervision
CL 235 Dining Room Operations (2 credits)
CL 236 Beverage Identification and Management
(2 credits)
CL 399 Externship/Internship
HU 105 World Civilization and the Arts
Seventh quarter (16 credits)
CL 230 À la Carte and Classical Cuisine (8 credits)
CL 232 Facilities Planning and Menu Management
Program Elective I |
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| Culinary Arts - Associate in Arts |
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| Number of Quarters | 6 | | Number of Credit Hours | 96 | | Application Fee | $50.00 | | Lab Fee | $285.00 | | Starting kit (optional) | $1,130.00 | | Supplies/textbooks (average) | $70.00 | | Tuition Deposit | $100.00 | | Tuition per Credit Hour | $435.00 | | Total Tuition & Fees | $43,395.00 |
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» The type of creative career that is right for you
» The program that best matches your interests
» How to apply for admission
» About all your finance options
» The entry-level positions that exist in your field of study
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