Culinary Arts

Campuses

Currahee

Credentials Offered

Associate Degree
Diploma
Certificate

Program Length

2-5 Semesters

Culinary Arts

NGTC’s Culinary Arts diploma and associate degree programs prepare students for the demands of a career in a professional kitchen. The programs emphasize technical and theoretical knowledge combined with practical application of cooking, serving, and managing food.

Experiential learning builds the skills necessary for a successful career in the food service industry. Students study fundamental and advanced food preparation techniques, as well as international cuisine, menu development, and restaurant operations. Graduates will be prepared to pursue opportunities as cooks, bakers, or caterers/culinary managers.

The program is accredited by the American Culinary Federation Education Foundation Accrediting Commission, and both degree and diploma students are eligible for the Certified Culinarian designation.  Details are available at the American Culinary Federation website. The Culinary Arts programs contain an internship supervised by chefs approved by the internship coordinator.

NGTC’s Culinary Arts program emphasizes specialized hands-on training in:

  • Safety, Sanitation, and Equipment
  • Principles of Cooking
  • Principles Baking
  • Restaurant and Hotel Baking
  • Nutrition, Food and Menu Development
  • American/International/Contemporary Cuisine
  • Food Service Leadership and Decision Making
  • Food Service Purchasing and Control
  • Banquet Preparation and Presentation

Courses in the program include: 

  • Principles of Cooking
  • Foundations of Cooking Techniques
  • Culinary Nutrition and Menu Development
  • Advanced Baking and International Cuisine

Credentials You Can Earn

Associate Degree

The Culinary Arts degree program is a sequence of courses that prepares 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. 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, or caterers/culinary managers. Graduates of the program receive a Culinary Arts Associate of Applied Science degree.

Diploma

The Culinary Arts diploma program is a sequence of courses that prepares 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. 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, or caterers/culinary managers. Program graduates receive a Culinary Arts Diploma.

Certificates

NGTC‘s culinary program offers 2 certificates for those who want to specialize in a particular area or to refresh the skills they may already have:

  • Baking and Pastry Specialist
  • Prep Cook

Live work includes projects which are approved to provide realistic training for students. Students and members of the community may have services rendered in those programs and departments conducting live work. The Culinary programs on the Blairsville and Currahee campuses generally work on-campus only and may offer a lunch buffet or dinner buffet which is open to the public. They may not be contracted to work offsite. 

Career Opportunities

Students completing the program may choose career paths in:

Cooks

Bakers

Caterers

Culinary managers

Graduates of the Culinary program may work in a variety of fields including:

Restaurant/Bakery

Hotel

Country Club/Resort

Institutional

Private Chef

Additional career options can be researched on the following site(s):

Culinary Arts Program Outcomes

Program Outcomes – Blairsville Campus AY2016 AY2017
Graduation Rate 39.7% 69%
Job Placement Rate 100% 100%

 

Program Outcomes – Currahee Campus AY2016 AY2017
Graduation Rate 73.5% 72.8%
Job Placement Rate 100% 100%

Accreditation

The Culinary Arts program is accredited by the Accrediting Commission of the American Culinary Federation Education Foundation.

American Culinary Federation
180 Center Place Way
St. Augustine, FL 32095
(904) 824-4468

North Georgia Technical College Blairsville Campus
121 Meeks Avenue, Blairsville, GA 30512-2983

AAS Degree in Culinary Arts
initial accreditation: 6/30/2007; expiration: 6/30/2024
 

Diploma in Culinary Arts
initial accreditation: 6/30/2007; expiration: 6/30/2024

North Georgia Technical College Currahee Campus
8989 Highway 17, Toccoa, GA 30577-8864

AAS Degree in Culinary Arts
initial accreditation: 6/30/2008; expiration: 6/30/2025
 

Diploma in Culinary Arts
initial accreditation: 6/30/2008; expiration: 6/30/2025

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Postsecondary programs that have earned this badge have demonstrated their understanding of and compliance with the ACFEF-accredited standards. Earners have been evaluated in Program Eligibility, Program Mission and Goals, Organization and Administration, Faculty and Staff, Curriculum, Facilities, Student Services, Program Assessment. Exemplary programs have been in full compliance for two grant periods. ACFEF Accrediting Commission is recognized by Council on Higher Education Accreditation.

Meet the Faculty

Photo of Alexander Bladowski Alexander Bladowski Campus Director/Culinary Arts Instructor 706-779-8113
Photo of Christopher Bladowski Christopher Bladowski Department Chair Currahee Campus/Culinary Arts Instructor 706-779-8135
Photo of Cailey Brown Cailey Brown Culinary Arts Instructor

Prepare for the demands of a career in a professional kitchen. Our program emphasizes technical and theoretical knowledge combined with practical application of cooking, serving, and managing food.

Student chef in white coat with a sauce. 
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