Chefs and Hospitality managers use skill and imagination to prepare entire meals and focus on the bigger picture, overseeing day-to-day operations to ensure excellent guest dining experiences and business profitability.
Programs in CULINARY/HOSPITALITY
- Culinary Arts Certificate
- Culinary Arts Diploma
(Macon & Augusta)
- Baking & Pastry Diploma
- Culinary Arts Degree
(Macon & Augusta)
Length: 1100 Clock Hours; 44 Instructional Weeks Program
Quarter Credits: 67
Credential Awarded: Diploma
Mode of Delivery: Residential
The Diploma in Culinary Arts prepares students for entry-level positions in a wide variety of hospitality operations. The program emphasizes technical and theoretical knowledge combined with the practical applications of cooking, baking, serving, and leadership skills needed for success in the foodservice industry. Credits earned in this Diploma may be applied toward the Associate in Applied Science in Culinary Arts.
(ACF Accreditation Augusta Only)
Career Opportunities Upon satisfactory completion of the program, students are prepared to seek entry-level positions in a variety of hospitality operations.
|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 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 105||Intro to Culinary Arts and Marketing||33||3|
|CUL 105||3.0 Credits | 33 Clock Hours (11 Lecture/66 Lab) | Prerequisite: CUL 101, 102 This course introduces the student to the various aspects of hospitality and culinary arts career paths such as hotels, restaurants, theme parks, private chef services, catering companies and convention/ conference venues while highlighting best practices for student success in culinary school. Students learn the history of the industry and how it has transitioned over time. The course identifies the marketing orientation as a management philosophy that guides the design and delivery of guest services. Upon completion, students should be able to prepare a marketing plan applicable to the hospitality industry.|
|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||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||66||4|
|CUL 112||4.0 Credits | 66 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||66||4|
|CUL 114||4.0 Credits | 66 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 Management||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 wines, beers, spirits and nonalcoholic beverages. Topics include history of alcoholic beverages, responsible service, viticulture, vinification (enology), wine regions and grapes, brewing, distillation, deductive tasting method and marketing for profitability.|
|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.|
|Totals||1100 Hours||67 Hours|
Unlike other culinary programs, the Helms College School of Hospitality program allows students to use their skills in restaurants, catering, hotel 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 hand-on experience in Edgar’s Grille, Edgar’s Bistro, Edgar's Above Broad and Edgar's Bakehouse.
Both operated by Goodwill Industries of Middle Georgia and the Central Savannah River Area (CSRA)—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?