Credentials You Can Earn
Culinary Arts programs are available on NGTC’s Blairsville and Currahee campuses. 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.
NGTC’s Culinary Arts Diploma and Associates 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.
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 & Hotel Baking
- Nutrition, Food and Menu Development
- American/International/Contemporary Cuisine
- Food Service Leadership & Decision Making
- Food Service Purchasing and Control
- Banquet Preparation and Presentation
Average Program Outcomes
- Blairsville Campus
100% Job Placement
67% Retention Rate
94% Job Placement
88% Retention Rate
Culinary Arts 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.
Culinary Arts 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.
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 Campus 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. Click here for more information on Live Work.
Individuals who graduate from NGTC’s Culinary program can hit the floor running if they choose to become:
- Culinary managers
Graduates of the Culinary program may work in a variety of fields including:
- Country Club/Resort
- Private Chef
There are many employment fields that require skills similar to those required to work in the culinary field, such as:
Additional career options can be researched on the following site(s):
Meet the Faculty
Chef Alex Bladowski
Chef Alex Bladowski joined the North Georgia Technical College faculty in 2005 with the opening of the Currahee Campus in Toccoa. Along with more than 20 years of occupational experience, he holds an AOS in Culinary Arts from The Culinary Institute of America and a BS in Chemistry from the University of Georgia. From the American Culinary Federation, he is an ACF Certified Executive Chef and an ACF Certified Culinary Educator. He serves as advisor to the Student Leadership Council on the Currahee Campus. Contact: email@example.com.
Chef Chris Bladowski
Chef Chris Bladowski came to North Georgia Technical College in 2007 and currently serves as both Chef Instructor and Currahee Department Chair. With 20 years of occupational experience, Chef Bladowski holds a variety of credentials including AOS in Culinary Arts from The Culinary Institute of America, ACF Certified Executive Chef, and ACF Certified Culinary Educator. Contact: firstname.lastname@example.org.
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