The Culinary Arts and Hospitality Technology Programs have taught me many real life situations and has strengthened my confidence. The programs influences you, to strive to be the best person you can be while implementing many life learning lessons. The culinary arts and hospitality technology programs strongly believes that the sky is the limit for each and every student.
Marquees Boose
Class of 2020
Culinary Arts Technology
Culinary Arts
Culinary Arts Technology provides a solid foundation in methods and science of cooking through 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. The heart of the program is hands-on lab instruction by a chef instructor in a commercial kitchen.
Progression: 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):
- Attain an ACT composite score of 17;
- Score a 245 or higher on the ACCUPLACER NG Reading Section and a 245 or higher on the ACCUPLACER NG Arithmetic Section
- Earn a “C” or above in Intermediate English and Reading (ENG 0124);
- 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;
- Secure the recommendation of the program coordinator; and
- Complete an interview with the program coordinator when one of the above minimum admission requirements is not 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 | |
| Technical Certificate Exit Point | ||
- Kitchen Manager
- Executive Chef
- Sous Chef
- Chef de Cuisine
- International or Medical Food Service Director
- Food & Beverage Sales
- Event Specialist
- Franchise General Manager
- Owner/Operator of Catering Company
- Menu Planning
- Sanitation and Safety
- American Regional Cuisine
- International Cuisine
- Restaurant and Catering Operations
- $45,000 - $90,000 (Bureau of Labor Statistics)
Students in the program are members of Distributive Education Clubs of America (DECA). The Culinary Program has been chosen as one of the top 10 culinary schools in the state by Best Choice Schools. Culinary students gain the opportunity to be members of the International Collegiate DECA. MCC’s program has produced had first through sixth place winners at both the state and international levels of competition in Culinary Skills, Restaurant Management, Business Ethics, Human Resource Management and Advertising Campaign categories.
For more information:
An Howard Hill, coordinator
ahill14@meridiancc.edu
601.581.3554
For more information:
Deborah Nettles, advisor
dnettle1@meridiancc.edu
601.553.3404