Georgia Department of Technical and Adult Education

State Board Approved Date:	NA
Implementation Date:	NA
Last Updated:	4/22/04

TCC Standard

Program Name:

Catering Specialist, TCC

Major Code:

CTG1

CIP Code:

12.0505

PAS Code:

410

Proposed Implementation Date for Newly Consolidated TCC:

NA

Proposed Termination Date for Consolidated TCCs:

NA

Curriculum Program Specialist:

Roberson

Program Description

This TCC provides skills in the area of food prep, food production, and food decoration. Also, banquet presentation and setup, cuisine, and pantry/garde/manger skills are provided to ensure necessary employment skills as a cater/food provider.

Curriculum

Course Code	Course Title	Class Hours	Demo Lab Hours	Practical Lab Hours	Contact Hours	Credit Hours	Course Type
CUL 110	Food Service Sanitation and Safety	2	0	4	6	3	Standard
CUL 112	Principles of Cooking	2	2	6	10	5	Standard
CUL 114	American Regional Cuisine	2	2	6	10	5	Standard
CUL 121	Baking Principles	2	2	6	10	5	Standard
CUL 122	Baking Principles II	2	2	6	10	5	Standard
CUL 127	Banquet Preparation and Presentation	1	2	6	9	4	Standard
CUL 130	Pantry/Hors d oeuvres/Canapés	2	2	6	10	5	Standard
CUL 132	Garde Manger	2	2	6	10	5	Standard
CUL 215	Contemporary Cuisine I	2	2	6	10	5	Standard
CUL 220	Contemporary Cuisine II	2	2	6	10	5	Standard
TCC Minimum Required Hours:		19	18	58	95	47

Required Age:		16
High School Diploma or GED Required:		Yes)
Test:		ASSET
Minimum Test Scores	Reading:	38
	English:	35
	Mathematics:	35
	Algebra:	NA
Other Conditions for Admission (if any):		Yes
If yes, explain:		Current health certificate documenting health including the ability to lift 50 pounds, to do prolonged standing, and to tolerate heat.

Updated: 09/28/04