Culinary Arts Technology
FIND YOUR WINGS
This program of study provides a solid foundation in the methods and science of cooking through exposure to classical, American, and international cuisine as well as the art of baking and pastries. Special emphasis is placed on culinary tools, equipment, techniques, and specialty ingredients.MCC's Culinary Program was chosen as one of the TOP 10 CULINARY SCHOOLS IN THE STATE by Best Choice Schools. The heart of the Culinary Arts Technology program is hands-on lab instruction by a chef instructor in a commercial kitchen. All students must wear appropriate chef’s uniforms for all lab classes. Students in the program are members of Distributive Education Clubs of America (DECA), and also have the opportunity to to be members of the International Collegiate DECA.
To meet graduation requirements for this program, students must successfully complete the specified courses listed below with a “C” average (GPA of 2.00) or better. A grade of “C” or higher is required in each CUT and HRT course to progress in the program.
Minimum program admission requirements, in addition to general admission requirements, include:
- Attain an ACT composite score of 17;
OR
- Score a 245 or higher on the ACCUPLACER NG Reading Section and a 245 or higher on the ACCUPLACER NG Arithmetic Section;
OR
- Earn a “C” or above in ENG 0124 - Intermediate English and Reading;
OR
- Complete 15 semester hours of program general education coursework with an average of “C” (CGPA of 2.0) or above at an accredited college or university. Developmental coursework does not satisfy this requirement.
OR
- Secure the recommendation of the program coordinator;
AND
- Complete an interview with the program coordinator when one of the above minimum admission requirements is met.
Meeting minimum admission requirements does not guarantee acceptance into the program. Admission is contingent on the number of available spots in the program at the time the prospective student meets all requirements.
FIRST YEAR | FIRST SEMESTER | ||
Course Number | Course | Hours |
---|---|---|
CUT 1153 | Introduction to the Culinary Arts | 3 |
CUT 1114 | Culinary Principles I | 4 |
HRT 1213 | Sanitation and Safety | 3 |
HRT 1163 | Culinary Math | 3 |
CUT 1134 | Principles of Baking | 4 |
CUT 1511 | Seminar I | 1 |
Semester Hours | 18 |
SECOND SEMESTER | ||
Course Number | Course Description | Hours |
---|---|---|
CUT 1124 | Culinary Principles II | 4 |
CUT 2223 | Menu Planning | 3 |
CUT 1513 | Garde Manger | 3 |
CUT 2314 | American Regional Cuisine | 4 |
CUT 1521 | Seminar II | 1 |
Semester Hours | 15 |
SECOND YEAR | FIRST SEMESTER | ||
Course Number | Course Description | Hours |
---|---|---|
ENG 1113 | English Composition I | 3 |
HRT 1224 | Restaurant and Catering Operations | 4 |
CUT 2424 | International Cuisine | 4 |
CUT 2923 | Supervised Work Experience in Culinary Arts Technology | 3 |
SPT 1113 | Public Speaking | 3 |
CUT 1531 | Seminar III | 1 |
Semester Hours | 18 |
SECOND SEMESTER | ||
Course Number | Course Description | Hours |
---|---|---|
* | Math/Science | 3 |
* | Humanities/Fine Arts | 3 |
* | Social/Behavioral Sciences | 3 |
HRT 2613 | Hospitality Supervision | 3 |
CUT 1541 | Seminar IV | 1 |
Semester Hours | 13 | |
Total Semester Hours | 64 |
FIRST YEAR | FIRST SEMESTER | ||
Course Number | Course | Hours |
---|---|---|
CUT 1153 | Introduction to the Culinary Arts | 3 |
CUT 1114 | Culinary Principles I | 4 |
HRT 1213 | Sanitation and Safety | 3 |
HRT 1163 | Culinary Math | 3 |
CUT 1134 | Principles of Baking | 4 |
CUT 1511 | Seminar I | 1 |
Semester Hours | 18 |
SECOND SEMESTER | ||
Course Number | Course Description | Hours |
---|---|---|
CUT 1124 | Culinary Principles II | 4 |
CUT 2223 | Menu Planning | 3 |
CUT 2314 | American Regional Cuisine | 4 |
CUT 1521 | Seminar II | 1 |
Semester Hours | 12 | |
Total Semester Hours | 30 | |
|
SECOND YEAR | FIRST SEMESTER | ||
Course Number | Course Description | Hours |
---|---|---|
HRT 1224 | Restaurant and Catering Operations | 4 |
CUT 2424 | International Cuisine | 4 |
CUT 2923 | Supervised Work Experience in Culinary Arts Technology | 3 |
HRT 2613 | Hospitality Supervision | 3 |
SPT 1113 | Public Speaking | 3 |
CUT 1531 | Seminar III | 1 |
Semester Hours | 18 | |
Total Semester Hours | 48 | |
|
Hospitality Management Technology is a 30-Hour program designed to prepare students for employment in restaurant, hotel, and institutional hospitality operations. The program trains students in food preparation and handling as well as practices and principles in the hospitality industry. An Associate of Applied Science degree is earned upon successful completion of the program. Career and technical certificates can also be obtained.
- This program is only available to students that are enrolled in the Culinary Arts Technology program.
For more information:
An Howard Hill, Coordinator
anhoward.hill@meridiancc.edu
601.581.3554
For more information:
Deborah Nettles, Advisor
deborah.nettles@meridiancc.edu
601.553.3404