GRCC Program:
Associate of Applied Arts and Sciences
As a result of more people eating away from their homes, and increases in institutional food service, the need for qualified cooks and chefs may become critical. Job opportunities for trained cooks and chefs are expected to be very good in the years ahead.
Students in GRCC’s Culinary Arts program take appropriate college courses and actually operate a public restaurant -“The Heritage”- located on the GRCC campus in the Wisner Bottrall Applied Technology Center. Due to our great intensive laboratory schedule, Culinary Arts students receive extensive practical training in all aspects of commercial food preparation and presentation. The program includes laboratory courses in classical and American regional cooking, dining room service, baking and pastry, catering and banquet organization, restaurant operations. The curriculum also includes lecture courses in nutrition, sanitation, purchasing, and personnel management. The Culinary Arts program - like the industry itself - demands dedication and hard work.
The course sequencing is presented as a guide only. Courses may be taken in any order, as long as all requirements (including prerequisites) are met. During the first half of the Culinary Arts program, classes are usually offered starting in the early morning and continuing through late afternoon. During the second half of the program classes start in the early afternoon and continue late into evening. All culinary arts classes designated with CA are offered in blocks of seven weeks. Any class having 5 credits and 12.5 contact hours is a laboratory course that meets five hours per day, five days per week. Therefore two culinary lab classes can be taken in each semester.
New students may enter the Culinary Arts program in the fall, winter, and summer semesters of any year.
Graduates of this program are prepared to accept jobs as cooks and chefs in fine restaurants, hotels, motels, resorts and institutions. The work is demanding, often requiring long hours at odd times, but the rewards are there. Promotions are often rapid and salaries are often high for capable and energetic workers.
This program is accredited by the American Culinary Federation Educational Foundation as an exemplary program.
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