Culinary Arts Career Pathway
Careers in Culinary Arts can be highly rewarding offering job opportunities in a variety of unique settings. Employment options include restaurants, hotels, hospitals, cruise ships, catering, private businesses, and just about anywhere food is prepared.
A career in Culinary Arts involves more than cooking. Many job opportunities exist in this field, from executive chefs to part-time food service workers. Chefs, cooks and food preparation workers prepare, season and cook a wide range of foods in a variety of restaurants and other food service establishments. Food service managers are responsible for the daily operations of restaurants and venues that prepare and serve meals to consumers. Executive chefs and head cooks who work in fine-dining restaurants require many years of training and experience. Many restaurant and food service management positions, particularly self-service and fast-food, are filled by promoting experienced food and beverage preparation and service workers. Job openings for chefs, cooks, food preparation workers and food service managers are expected to be plentiful through 2015.
Why Wait - Jump into college today!
The Early College Program is a unique opportunity for the high school student to earn college credit while also satisfying high school graduation requirements. Altamaha Technical College is here to help lead the way to a smooth, seamless college experience. To participate, high school students need to communicate with their high school counselor and coordinate admissions requirements
with the College. Parental permission is also required. Program graduates receive a Food Production Assistant Technical Certificate of Credit and are eligible to continue their college education in the Culinary Arts with Altamaha Technical College.
Food Production Assistant
This Technical Certificate of Credit is designed to provide basicentry-level skills as a food production worker and prep cook.
Curriculum Credit Hours
CUL 100 Professionalism & Culinary Arts 3
CUL 110 Food Service Safety & Sanitation 3
CUL 112 Principles of Cooking 5
CUL 137 Nutrition & Menu Management 3
Elective Course 3
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