Georgia Department of Technical and Adult Education

State Board Approved Date:	NA
Implementation Date:	NA
Last Updated:	4.22.04

TCC Standard

Program Name:

Culinary Arts Line Cook

Major Code:

CAF1

CIP Code:

120505

PAS Code / PAS Group Name:

410 – Culinary Arts

Proposed Implementation Date for Newly Consolidated TCC:

NA

Proposed Termination Date for Consolidated TCCs:

NA

Curriculum Program Specialist:

Roberson

Program Description

This technical certificate of credit is designed to provide basic entry-level skills as a food production worker and prep cook. Topics include: introduction to food services, safety and sanitation, principles of cooking and nutrition and menu management.

Curriculum

Course Code	Course Title	Class Hours	Demo Lab Hours	Practical Lab Hours	Contact Hours	Credit Hours	Course Type
CUL 100	Professionalism in Culinary Arts	3	0	0	3	3	Standard
CUL 110	Food Service Safety and Sanitation	2	0	4	6	3	Standard
CUL 112	Principles of Cooking	2	2	6	10	5	Standard
CUL 121	Baking Principles I	2	2	6	10	5	Standard
CUL 130	Pantry/Hors d oeuvres, and canapés	2	2	6	10	5	Standard
CUL 137	Nutrition and Menu Management	1	0	6	7	3	Standard
XXX xxx	Elective	0+	0+	0+	5+	5
TCC Minimum Required Hours:		12+	6+	28+	51+	29

Required Age:		16
High School Diploma or GED Required:		Yes)
Test:		ASSET
Minimum Test Scores	Reading:	30
	English:	31
	Mathematics:	29
	Algebra:	NA
Other Conditions for Admission (if any):		none
If yes, explain:

Posted: 11/16/04