Culinary Operations in
Resorts & Clubs
Resorts & Clubs
The Associate of Applied Science degree program in Culinary Operations in Resorts and Clubs prepares students for careers in culinary operations for a variety of foodservice venues in country clubs, private clubs, resort hotels, and other upscale restaurants. Our immersive and experiential approach to teaching develops foundational knowledge and skills in culinary arts and hospitality. The program then specializes in the unique aspects of culinary operations for member clients in clubs and traveling customers in destination resorts through courses that focus on more advanced competencies. Additionally, students will take six general education courses to develop their written and verbal communication skills, critical thinking and problem-solving skills, strategies for self-management, and social management.
Programs in CORC
Length: 1949 Clock Hours; 88 Instructional Weeks Program
Quarter Credits: 124
Credential Awarded: Associate of Applied Science Degree
Mode of Delivery: Residential
Career Opportunities Upon successful completion of the program, graduates are prepared to seek employment in the food service industry for positions such as line cook, station cook, shift chef, head cook, and executive chef.
Career Opportunities Upon successful completion of the program, graduates are prepared to seek employment in the food service industry for positions such as line cook, station cook, shift chef, head cook, and executive chef.
| Course Code | Course Title | Clock Hours | Credit Hours |
| CUL 101 | Food Safety and Sanitation | 33 | 3 |
| CUL 101 | 3.0 Credits | 33 Clock Hours (33 Lecture/0 Lab) | Prerequisite: None This course is an introduction to food environmental sanitation and safety in a food-production area. Attention is focused on food-borne illness and their origins and on basic safety procedures followed in the food service industry. Maintaining a safe environment while operating, cleaning, and maintaining all equipment is important. Topics also include: cleaning standards, OSHA and MSDS guidelines. Laboratory practice parallels class work. The National Restaurant Association (NRA) ServSafe certificate exam is administered at the end of the course. Successfully earning this certification is required in order to graduate from the certificate, diploma and degree program. | ||
| CUL 102 | Knife Skills and Identification | 55 | 3 |
| CUL 102 | 3.0 Credits | 55 Clock Hours (11 Lecture/44 Lab) | Prerequisite: CUL101 This course introduces students to various equipment, hand tools, small wares and common professional kitchen products. Students learn proper selection, maintenance, usage and storage of knives. Students will progressively develop skills in classical knife cuts of vegetables and potatoes. Identification and use of herbs, dry herbs, spices and other kitchen items will be taught. | ||
| CUL 105 | Intro to Hospitality and Marketing | 33 | 3 |
| CUL 105 | 3.0 Credits | 33 Clock Hours (33 Lecture/0 Lab) | Prerequisite: None This course introduces the management perspective in the organization and structure of hotel, restaurants and clubs. The student will receive an overview of knowledge pertaining to forces that shape the hospitality industry, tourism, destinations and how they interact with the hospitality industry, related businesses that serve the traveler, how services affect the industry, managing and working in the international market and what the future holds for the students in the industry overall. | ||
| CUL 104 | Stocks and Sauces | 77 | 4 |
| CUL 104 | 4.0 Credits | 77 Clock Hours (11 Lecture/66 Lab) | Prerequisite: CUL 101, 102 This course introduces the students to techniques in the preparation, cooking and application of various stocks and sauces. Students will learn the fundamentals of different thickening agents and reduction techniques used in preparation of five mother sauces and small derivatives. Soup preparation to include cream, puree, bisque, chowder, consume and cold soups is also covered. | ||
| CUL 106 | Cooking Methods and Fabrication | 99 | 5 |
| CUL 106 | 5.0 Credits | 99 Clock Hours (11 Lecture/88 Lab) | Prerequisite: CUL 101, 102 This course introduces the student to the fundamentals of various cooking methods of vegetables, starches, proteins and egg cookery. Students will learn fabrication techniques of different proteins and apply appropriate moist, dry heat and different combination cooking methods to include boiling, braising, stewing, poaching, sautéing, roasting, baking and grilling. | ||
| CUL 107 | Nutrition | 33 | 3 |
| CUL 107 | 3.0 Credits | 33 Clock Hours (33 Lecture/0 Lab) | Prerequisites: None This course introduces the basic principles of nutrition. It explores the relationship of nutrition and health in learning about the functions and sources of nutrients. Basic nutrition trends and dietary guidelines in the kitchen are discussed. The transformation of basic recipes into more nutritious ones is developed. This course provides current issues in nutrition to include reviewing the U.S. Dietary Guidelines, energy balance, vitamin supplements and food fads. | ||
| CUL 108 | Front of House Restaurant Techniques | 121 | 6 |
| CUL 108 | 6.0 Credits | 121 Clock Hours (22 Lecture/99 Lab) | Prerequisites: CUL 101, 102, 104, 106, 109 Introduction is given to the principles of fine service and hospitality in an a la carte restaurant serving the public via hands- on application. The course will emphasize customer service, restaurant trends and sales and management. Students study and participate in the fundamentals of reservation and point-of-sale systems, controlling inventory, managing costs, assuring high-quality service to all customers and managing service. Strong management at the front of house includes staff training, design of the dining room and bar, and various restaurant promotions. Students will rotate through positions found in most FOH operations of commercial restaurants to include: Manager, Host, Wait-staff, Bar and Bus while maintaining proper safety and sanitation procedures. | ||
| CUL 109 | Management and Supervision | 33 | 3 |
| CUL 109 | 3.0 Credits | 33 Clock Hours (33 Lecture/0 Lab) | Prerequisites: None With a focus on managing people from the hospitality supervisor’s viewpoint, this course prepares students for the transition from employee to supervisor. The course stresses effective communication and explains the responsibilities of a supervisor in the food service operation. It also examines the different styles of leadership and develops skills in human relation and personnel management including such topics as functions and theories of management, leadership philosophies, communications and motivational theories. A strong emphasis is placed on employee relations. Although the course is primarily theoretical in nature the main focus will always be toward real world, hands-on applications. | ||
| CUL 110 | Back of House Restaurant Techniques | 121 | 6 |
| CUL 110 | 6.0 Credits | 121 Clock Hours (22 Lecture/99 Lab) | Prerequisites: CUL 101, 102, 104, 106, 107, 109, 112, 114 This hands-on lab gives students practical experience in a working restaurant incorporating contemporary American Regional cooking techniques and theories. Introduction is given to food and beverage systems with emphasis on managing all back of the house operations and quality control. Students will rotate through positions found in most commercial kitchens to include: Chef, Sous Chef, Sauté, Grill, Pantry, Expo, Roundsman and Dishwasher while maintaining proper safety and sanitation standards. | ||
| CUL 112 | Introduction to Baking | 55 | 3 |
| CUL 112 | 3.0 Credits | 55 Clock Hours (11 Lecture/44 Lab) | Prerequisites: CUL101, 102 In this course students are introduced to the various baking supplies and equipment in the kitchen and their proper use, storage, application and maintenance. Students are presented with the fundamental principles of baking including ingredient identification, recipe modification and weights and measures. Through lecture, demonstration, production, tasting and testing, students learn basic yeast breads, cookie dough, quick bread, batters, fillings and glazes with emphasis on the formulas. | ||
| CUL 114 | Introduction to Pastry | 55 | 3 |
| CUL 114 | 3.0 Credits | 55 Clock Hours (11 Lecture/44 Lab) | Prerequisites: CUL 101, 102 In this introductory hands-on pastry course presents students with the basic fundamental principles of basic pastry production including ingredient identification and recipe modification and weights and measures. Proper use, maintenance and storage of equipment area also covered. Through lecture, demonstration, production, tasting and testing students will learn requirements and functions of cake mixing and preparation, a variety of icing, decorating cakes, and variety of meringues, tarts, petit fours, chocolate tempering and garnishing. Emphasis is stressed throughout the course on plated dessert construction and presentation. | ||
| CUL 115 | Wine and Beverage | 33 | 3 |
| CUL 115 | 3.0 Credits | 33 Clock Hours (33 Lecture/0 Lab) | Prerequisites: None A study of beverage service in the hospitality industry including spirits, wines, beers and non-alcoholic beverages. Topics include purchasing, resource control, legislation, marketing, physical plant requirements, staffing, service and the selection of wines to enhance foods. | ||
| CUL 119 | Garde Manger | 77 | 4 |
| CUL 119 | 4.0 Credits | 77 Clock Hours (11 Lecture/66 Lab) | Prerequisites: CUL101, 102, 104, 106 This course introduces students to hands-on techniques that will be utilized in the production of classical Garde Manger, charcuterie, curing and preserving. Students will learn preparation methods of marinades, cold sauces, forcemeats, mousses, hot and cold hors d’oeuvres, sandwiches, terrines, pates, ballotine, and galantines. Discussion will include plate, platter, mirror presentations, mise en place and proper sanitation. | ||
| CUL 120 | International Cuisine | 77 | 4 |
| CUL 120 | 4.0 Credits | 77 Clock Hours (11 Lecture/66 Lab) | Prerequisites: CUL101, 102, 104, 106 This course introduces students to concepts of cultural differences, similarities and the preparation of the food specialties of major geographical areas of the world. Students will build upon established culinary principles and apply them to the regional cuisines of European, Middle Eastern, Indian and Asian cultures. Food will be prepared and plated with attention given to presentation, mise en place, organization and the fundamental techniques of International cooking. | ||
| CUL 121 | Menu and Facilities Planning | 33 | 3 |
| CUL 121 | 3.0 Credits | 33 Clock Hours (33 Lecture/0 Lab) | Prerequisites: CUL109, 117, 123 Menu and Facilities planning and design are among the responsibilities of food service managers and hospitality entrepreneurs. Student involvement will range from planning a new food service facility to remolding or making minor changes within an existing facility. The concepts presented in this course apply to all planning projects regardless of size or scope. The primary focus will be that of the entrepreneur building his or her own facility of their choice, whether it is a restaurant, bakery, bed and breakfast, discotheque or hot dog stand. This real world emphasis will make for a challenging detail oriented project, designed to allow the student an opportunity to experience how such a project is created and the amount of important work required to succeed at such a venture. | ||
| CUL 123 | Purchasing ang Culinary Cost Control | 33 | 3 |
| CUL 123 | 3.0 Credits | 33 Clock Hours (33 Lecture/0 Lab) | Prerequisites: None This course introduces the student to the purchasing and receiving procedures and the flow of goods in quality food service operations. Primary focus is on product identification, the ordering, receiving, storing and issuing process sales and service which results in achievement of an operation’s profit potential. In this course, students will understand the planning and control process in the food and beverage industry. Menu pricing, cost-volume-profit analysis, food, beverage and labor costs are included. Special attention will be given to the areas of inventory control, production projections, cost determination and analysis, income control, field of labor procurement, training costs associated with labor, as well as implementing labor cost savings techniques. | ||
| CUL 125 | Banquets and Catering | 110 | 6 |
| CUL 125 | 6.0 Credits | 110 Clock Hours (22 Lecture/88 Lab) | Prerequisites: CUL101, 102, 104, 106 Banquets and Catering is the business of providing food service for a specific culinary venue or at a remote site. This course emphasizes in-depth hands on experiential learning of a variety of banquet and catering operations including planning, organizing, marketing and executing off-site receptions, parties and special events. The application of banquet and catering principles such as: production, serving and managing events, menu & buffet design, and plate/platter design will be stressed in conjunction with the student learning standards of quality, service, and presentation. Students will, as a team, establish and assign tasks to be completed in a specified time frame to include plan, organize, and execute events. Students will be expected to actively participate as team members in various roles to research, and plan all activities necessary to successfully execute events. | ||
| CUL 201 | American Regional Cuisine | 66 | 4 |
| CUL 201 | 4.0 Credits | 66 Clock Hours (22 Lecture/44 Lab) | Prerequisites: All 100 Level CUL Courses This course explores the relationship between immigration patterns, native cookery methods and the indigenous ingredients of the New World which culminate in the American culinary melting pot. Working in teams, students produce multi-course menus representative of various culinary regions of the United States including savory and sweet items. Emphasis is placed on production lists, mise en place, a la minute cookery, plate presentation and teamwork. | ||
| CUL 205 | Event Planning & Operations | 44 | 4 |
| CUL 205 | 4.0 Credits | 44 Clock Hours (44 Lecture/0 Lab) | Prerequisites: All 100 Level CUL Courses Exploring the relationship between Back and Front of the House teams, students learn to plan successful events for guests with the entire operational team. Emphasis is placed on menu development, seasonal availability of items and producing tasting menus for banquet clients during the sales cycle. Students design event menus to maximize club-membership utilization and understand the niche market of repeat guests in high end resorts for increasing F&B sales among a limited audience. | ||
| ENG 101 | English Composition* | 44 | 4 |
| ENG 101 | 4.0 Credits | 4 Clock Hours (4 Lecture/0 Lab) | Prerequisites: None Writing skills are essential to professional success. In this course students learn the major aspects of writing, beginning with components of the essay, and ending with full essays of different modes of composition. Students go through the various writing stages and strategies and learn to adapt them to their own writing and learning preferences. They also acquire skills for generating ideas, preliminary outlining, topic selection, and drafting while learning to revise, rewrite, and polish structure and style for effective communication. | ||
| PSY 101 | General Psychology* | 44 | 4 |
| PSY 101 | 4.0 Credits | 44 Clock Hours (44 Lecture/0 Lab) | Prerequisites: None This course provides a general overview of human psychology with special emphasis given to emotion. It begins by laying a foundation of psychology intertwined with critical thinking. Areas of study include the brain and human development, learning and memory, motivation and emotion, personality, psychological disorders and associated common therapies. This course discusses basic psychological concepts focusing on improving the quality of life thereby strengthening the ability to perceive, control and evaluate emotions of self and others. | ||
| CUL 210 | Member Relations and Engagement | 44 | 4 |
| CUL 210 | 4.0 Credits | 44 Clock Hours (44 Lecture/0 Lab) | Prerequisites: All 100 Level CUL Courses Focusing on developing the relationship with guests and club members from a Back of the House perspective, students explore concepts such as guest interaction, guest complaint recovery methods and anticipating guest needs. Additionally, students explore the scope of empowerment within the organization with the goal of elevating the guest experience and creating repeat client base to continually engage the guest. | ||
| CUL 215 | Action Stations Design | 66 | 4 |
| CUL 215 | 4.0 Credits | 66 Clock Hours (22 Lecture/44 Lab) | Prerequisites: All 100 Level CUL Courses Action Stations add a dimension of elegance to events a means to provide guests with an exceptional live cooking experience and to showcase the talent of the Back of the House staff. This course explores incorporating action stations into event menus as a means to upsell the event, and facilitates student to design action stations with regard to lasting food quality, ease of cooking and exciting guest interactions. Emphasis is placed on menu design as it relates to the whole event menu, equipment needs and role play to improve guest interfacing skills. | ||
| BIO 101 | Biology of Horticulture* | 55 | 5 |
| BIO 101 | 5.0 Credits | 55 Clock Hours (55 Lecture/0 Lab) | Prerequisites: None This course provides the student with an understanding of the various interactions and manipulations between the genotypes and the environment. Scientific foundation on the growth and care of plants is explored to understand horticultural practices and solve problems. Information in this course will prepare students for other specialized courses in commodity areas of horticulture, including vegetable science, fruit science, nursery management, floriculture, turf-grass science and landscaping. | ||
| MAT 101 | College Mathematics* | 44 | 4 |
| MAT 101 | 4.0 Credits | 44 Clock Hours (44 Lecture/0 Lab) | Prerequisites: None This is an introductory college mathematics course with the goal of teaching students to think mathematically and solve real-world problems by applying mathematical concepts and principles. Emphasis will be placed on numeration, whole numbers, fractions, mixed numbers, and decimals. Also included are the concepts of variables, ratios, proportions, solving simple equations in one variable, percent, basic geometry, solving applied problems, and operations with integers. | ||
| CUL 220 | Multi-Unit Operations | 44 | 4 |
| CUL 220 | 4.0 Credits | 44 Clock Hours (44 Lecture/0 Lab) | Prerequisites: All 100 Level CUL Courses Foodservice standards throughout the resort operation are explored including banquet facilities, specialty restaurants, lounges and bars, coffee shops, poolside venues and room service. Students learn how multiple outlets are both interrelated and operate as separate entities with their own cost structure and operating results. Emphasis is placed on understanding the roles of Chefs de Cuisine for individual outlets and the overreaching roles of Executive Chef and Director of Food & Beverage for the resort. Students review the means to replicate any one of these outlets in a multi-unit operation. | ||
| SOC 101 | Sociology* | 44 | 4 |
| SOC 101 | 4.0 Credits | 44 Clock Hours (44 Lecture/0 Lab) | Prerequisites: None Sociology is the systematic study of the relationship between human beings and society. In this course, students examine basic sociological principles, concepts, and theories in the context of human culture, societies, the socialization process, and various types of stratification. Students also explore and compare the various historic, cultural, and social frameworks of the world and learn to appreciate unique cultural identities. In addition, this course helps students learn to analyze and interpret historic as well as contemporary social issues in the U.S. and around the world. | ||
| COM 201 | Effective Communication* | 44 | 4 |
| COM 201 | 4.0 Credits | 44 Clock Hours (44 Lecture/0 Lab) | Prerequisites: ENG101 This course introduces the students to communication with the goal of helping them become more effective in verbal and nonverbal communication and managing interpersonal and group communication. The course focuses on applying practical principles to one’s daily life, in both formal and informal settings. Through the analysis of psychological, social, cultural and linguistic factors that influence person-to-person interactions, students receive feedback and learn strategies for improving their own communication. | ||
| COM 270 | Culinary Arts Capstone | 66 | 4 |
| COM 270 | 4.0 Credits | 66 Clock Hours (22 Lecture/44 Lab) | Prerequisites: All 100 Level CUL Courses This course serves to culminate the student’s on-campus experience and refresh skills in advance of the student proceeding to an off-campus Externship site. Includes a review of culinary fundamentals where techniques are emphasized versus following standardized recipes. Students have the opportunity to create their own dishes and document their work in the form of photos and personalized recipes. Additionally, students update resumes and develop portfolios documenting the students’ achievements throughout the program. | ||
| CUL 290 | Externship | 242 | 9 |
| CUL 290 | 9.0 Credits | 242 Clock Hours (22 Lecture/220 Externship) | Prerequisites: All CUL program courses This course provides the student with an opportunity to apply the basic techniques developed during the course of study in the classroom, laboratory, and applied learning venues of Helms College/Goodwill Industries through field work in an approved food service operation or culinary education facility under supervision of chef, chef-instructor, or manager. Emphasis is placed on menu development, marketing, staff scheduling, forecasting and implementation, service, and fiscal accountability. | ||
| Totals | 1949 Hours | 123 Hours | |
Externship Properties & Leadership
Future culinarians who envision a career in world-class private clubs and luxury resorts seek out the CORC program at Helms College. CORC offers unmatched externship opportunities at resorts and private clubs that have gained international renown for providing the best: World-class cuisine crafted by award-winning executive chefs. Impeccable service delivered to a discerning clientele. An environment that pampers with unparalleled amenities and attention to detail.
Currently among possible externship destinations for students who complete their coursework are the Augusta Country Club, The Cliffs luxury golf communities, Reynolds Lake Oconee Resort and The Ritz-Carlton Reynolds, Lake Oconee.
Derin Moore, CMC
Director of Culinary Operations
Grey Oaks Country Club
An international and national award-winning chef with a culinary career spanning over 30 years, Derin Moore stands as a luminary figure in the realm of gastronomy. Currently serving as the Director of Culinary Operations at Grey Oaks Country Club in Naples, Florida, he has continued to redefine excellence in the culinary world.
Before joining the Grey Oaks team, he served as the Executive Chef and Director of Culinary Operations at Reynolds Lake Oconee, where he made a significant impact during his almost three-year tenure. Chef Moore elevated the culinary experience for the club's 3,500 members and visitors, leaving a lasting impression on the community.
Hailing from his beginnings at the Culinary Institute of America in Hyde Park, New York, he has since earned an esteemed place in the American Culinary Federation's exclusive league as a Certified Master Chef— the highest and most demanding level of certification available and one of only 72 selected in the United States. Chef Moore was a member of the United States Culinary Olympic Team from 1992-2000, winning 13 international medals in world competitions.
Chef Moore has received over 30 industry honors for his exceptional professionalism and accomplishments in the culinary world. He has served as an adjunct professor at various culinary colleges, sharing his craft and mentoring young culinarians.
Chef Francis Turck
Senior Executive Chef
The Cliffs Luxury Golf Communities
Chef Francis Turck’s culinary career spans more than 25 years. He is an Honors graduate of the Culinary Institute of America and has trained under Michelin Star Chef Jean Gorges Vongeritchen and James Beard Award Winning Chef Larry Forgione. Chef Francis’ passion not only extends to food, but also to wine. He recently achieved his Certified Sommelier designation through the Court of Master Sommeliers. Currently, Chef Francis holds the position of Senior Executive Chef at The Cliffs luxury golf communities. In this position, he supports six other Executive Chefs and the diverse culinary programs across all seven of the Cliffs Communities. Chef Francis’ cuisine has been described as American with regional flair. He takes inspiration from local, seasonal ingredients and has worked to develop dishes that promote healthy living and wellness.
Brett Ninness
General Manager / Chief Operating Officer
Augusta Country Club
Brett Ninness, CCM has been the general manager and chief operating officer at Augusta Country Club since January 2018. Prior to that, he served as the general manager and chief operating officer at the Edgeworth Club in Sewickley, PA. Mr. Ninness’ other club experiences include service to St. Clair Country Club in Pittsburgh, PA, The Country Club in Brookline, MA, and Wilmington Country Club in Wilmington, SE. Mr. Ninness is an active member of the Club Management Association of America (CMAA) and has held leadership positions within various local CMAA chapters. Mr. Ninness holds a Bachelor of Science in Business Administration, majoring in Finance, from West Virginia University and a Master’s in Business Administration from Robert Morris University.
Chef Marvin Herrara
Executive Chef
Augusta Country Club
A native of El Salvador, award-winning Chef Marvin Herrera emigrated to the United States as a teenager, where he attended high school and developed a passion for the culinary arts while working at a hotel in Washington, DC.
After completing a local culinary program, Chef Herrera moved south and began his culinary odyssey in the luxury resort and club world. He landed in Duck, North Carolina, as sous chef at The Sanderling Inn a world-class resort, where he was promoted to executive chef after one year, at the age of 20. Chef Herrera then worked at the Willow Grove Inn in Orange, Virginia under legendary southern cuisine chef Edna Lewis. From there he moved to Charlottesville, Virginia for ten years, where he was executive chef for Farmington Country Club. Chef Herrera then transitioned to Augusta, Georgia, where he has served as executive chef for the past nine years.
Unlike other culinary programs, the Helms College School of Hospitality and the CORC program allow students to use their skills in restaurants, catering centers, hotels and conference settings, as well as in baking and pastry establishments. What better way to prepare for your culinary arts career as a chef than to take the skills you learn in the classroom and put them to work in the real world?
This is why our culinary programs include hands-on experience in Edgar’s Grille, Edgar's Above Broad, and Edgar’s Bistro.
Both operated by Goodwill Industries of Middle Georgia and the Central Savannah River Area—the parent organization of Helms College—the restaurant and bistro were established as business enterprises in support of Helms College. Located adjacent to Helms College, both businesses provide hands-on learning opportunities throughout the culinary arts program for students to work alongside executive chefs, experienced sous chefs, and restaurant managers. Here, you will gain the hands-on experience necessary to stand out among the competition in the culinary and hospitality industry.
Join our community of aspiring chefs and realize your dreams of being a professional in the kitchen. Helms College teaches you to dare to live fully and allow the food you create to bring people together and make a positive impact in the lives of your customers one meal at a time. Ready to get started?
Culinary Operations In Resorts & Clubs (CORC) was last modified: September 21st, 2023 by