Programs of Study within the
Culinary Arts Program
Culinary Arts AAS Degree
Culinary Arts Diploma
Prep Cook Certificate
Program Purpose Statement
The Culinary Arts programs at Ogeechee Technical College prepare students for the culinary profession. Learning opportunities develop academic, occupational, and professional knowledge and skills required for job acquisition, retention, and advancement. The program emphasizes a combination of culinary theory and practical application necessary for successful employment including certification in food protection management. Graduates who are current practitioners will benefit through enhancement of career potential. Entry level persons will be prepared to pursue diverse opportunities in the culinary field as cooks, bakers, caterers or culinary managers.
- The objective of the Culinary Arts program and its instructors is to ensure that our students obtain a comprehensive knowledge of the Culinary Arts.
- Upon completing the program, Culinary Arts students will be able to enter the food service industry with the necessary skills required to prepare food dishes, based on the standards set by the TCSG and the American Culinary Federation (ACF).
- The students gain knowledge through hands-on training coupled with lectures that parallel lab work. The Culinary Arts program ensures that the student are well-versed in such areas as pastry and bread baking, international cuisines, nutrition and menu planning, food service sanitation and safety, purchasing, garde manger and pantry, classical cuisine, American regional cuisine, front of the house service, and supervisory management, along with the history and professionalism of the Culinary Arts.
- Our students, through dedication and hard work, can aspire to become the next "Top Chef".
- Culinary students may become Servsafe ® certified after successfully completing the program class CUUL 1110 Culinary Safety and Sanitation.
- Students can also choose to become certified through the National Restaurant Association Educational Foundation (NRAEF) Managefirst program in the following areas:
- Inventory and Purchasing
- Cost Control
- Hospitality and Restaurant Management
- Uniforms and Knife Kits are required beginning with CUUL 1120 Principles of Cooking.
- Physical Exam (documenting adequate health including the ability to lift 50 pounds, to do prolonged standing, and to tolerate heat), TB Test, and Hepatitis B Series are required by mid-term of the first semester. (Costs are estimates and are subject to change.)
- Students who are interested in certifications that are not offered through the Culinary Arts program, can find more information on the American Culinary Federation (ACF) website.