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Culinary Arts

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Culinary Arts Technology

The Culinary Arts Technology concentration provides a solid foundation in the methods and science of cooking through exposure to classical, American and international cuisines as well as the art of baking and pastries. Special emphasis is placed on culinary tools, equipment, techniques, and specialty ingredients. The heart of the Culinary Arts Technology program is hands-on lab instruction by a chef instructors at Lion Hills Center in Columbus.
 
A one-year certificate in Culinary Arts: Food Preparation option may be awarded after successful completion of the courses listed in the certificate sequence. In addition, students completing this program will be eligible to obtain ServSafe Sanitation certification from the National Restaurant Association.
 
A two-year degree in Culinary Arts may be awarded after successful completion of the courses listed in the degree sequence. In addition, students completing this program will be eligible to obtain ServSafe Sanitation certification from the National Restaurant Association.

Please see the program advisor or a counselor for admission criteria and important dates.
 

Instructor:

Career Opportunities:

 

Culinary Arts Technology prepares graduates for careers as a chef, line cook, prep cook, special events planner, restaurant manager, food service manager, food service director, food and beverage manager, banquet manager, food service supervisor, restaurant general manager, catering manager, kitchen manager, front office manager, hotel manager, resort manager, front desk manager, night manager, night auditor, director of front office, rooms director, bed and breakfast innkeeper and travel services manager.

 

 

Awards and honors:

 

State DECA Culinary Champions 2013, 2014, 2016, 2017 

 

State DECA Hospitality and Tourism Champion 2014

 

National DECA Hospitality and Tourism Finalists 2014

 

SkillsUSA State Competition Gold and Silver Medalists 2014

 

 

Sample courses:

 

Garde Manager: Orientation to garnishing, preparation of charcuterie items, cold foods, and buffet presentation. It explores the various duties of the modern garde manager.

 

American Regional Cuisine: Exploration of the American Cuisine concept emphasizes freshness, seasonality, nutrition, indigenous ingredients, and presentation.  It is a thorough study into the cuisine characteristics and traditions of the various regions of the United States of America.

 

Menu Planning & Facilities Design: Principles and concepts of menu planning, menu formats, and layout with regard to a wide variety of eating habits and taste of the dining public. Emphasis on pricing, menu design, merchandising, tools, nutritional considerations, schedules, and profitability.

 

 

Job placement:

 

The program advisor works closely with area businesses, helping to match qualified, student job candidates with open positions at local restaurants, hotels, and inns.

 

 

Salaries: $16,000 - $40,000

 

 

Graduation rate: 80%

 

 

 

 

East Mississippi Community College
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Main Campus
1512 Kemper Street
PO Box 158
Scooba, MS 39358
(662) 476-8442
Golden Triangle
8731 South Frontage Road
PO Box 100
Mayhew, MS 39753
(662) 243-1900
CAFB Extension Center
81 Fifth Street, Room A
CAFB, MS 39710
(662) 434-2660
NAS Meridian Extension
255 Rosenbaum Ave.
Meridian, MS 39309
(601) 679-3570