Mission Statement
The Business and Public Service Division supports the mission of the College by offering business/public service-related courses and programs that prepare students for employment or advancement in Georgia's economy.
The mission of the Culinary Arts program at Athens Technical College is to prepare students for employment within many facets of the food service industry. We provide classroom and technical skills training in culinary arts, focusing on food preparation, sanitation, nutrition, marketing, catering, management fundamentals, and work ethics.
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Work Environment
Restaurants and other food service facilities where these workers are employed are required to be clean and sanitary. Although the dining rooms are often attractive, kitchens can be crowded and hot and filled with potential dangers, such as hot ovens and slippery floors. Job hazards for those working in kitchens include slips and falls, cuts, and burns, and these injuries are sometimes serious. Chefs, head cooks, and supervisors are under constant pressure to get meals prepared quickly, while ensuring quality is maintained and safety and sanitation guidelines are observed. Because the pace can be hectic during peak dining times, workers must be able to communicate clearly so that food orders and service are properly executed.
Work hours in restaurants may include early mornings, late evenings, holidays, and weekends. Schedules for those working in offices, factories, and school cafeterias may be more regular. In fine-dining restaurants, work schedules tend to be longer because of the time required to prepare ingredients in advance. Many executive chefs regularly work 12-hour days because they oversee the delivery of foodstuffs early in the day, plan the menus, and prepare those menu items that require the most skill. Depending upon the operation, some chefs or other supervisors may take less busy days off to offset the longer hours on other days.
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Nature of the Work
Chefs, head cooks, and food preparation and serving supervisors oversee the daily food service operations of a restaurant or other food service establishment. Chefs and head cooks are usually responsible for directing cooks in the kitchen, dealing with food-related concerns, and providing leadership. They are also the most skilled cooks in the kitchen and use their creativity and knowledge of food to develop and prepare recipes.
Food preparation and serving supervisors oversee the kitchen and service staff in a restaurant or food service facility. They may also oversee food preparation workers in fast food, cafeteria, or casual dining restaurants, where the menu is fairly standard from day to day, or in more formal restaurants, where a chef provides specific guidelines and exacting standards on how to prepare each item.
All of these workers - chefs, head cooks, and food preparation and serving supervisors - hire, train, and supervise staff, prepare cost estimates for food and supplies, set work schedules, order supplies, and ensure that the food service establishment runs efficiently and profitably. Additionally, these workers ensure that sanitation and safety standards are observed and comply with local regulations. Fresh food must be stored and cooked properly, work surfaces and dishes must be clean and sanitary, and staff and customers must be safe from illness or injury to avoid being closed by the health department or law enforcement.
While all chefs have a role in preparing the food, developing recipes, determining serving sizes, planning menus, ordering food supplies, and overseeing kitchen operations to ensure uniform quality and presentation of meals, different types of chefs may have unique roles to perform or specialize in certain aspects of the job. Executive chefs, sous chefs, head cooks, and chefs de cuisine are primarily responsible for coordinating the work of the cooks and directing the preparation of meals. Executive chefs are in charge of all food service operations and also may supervise several kitchens of a hotel, restaurant, or corporate dining operation. A sous chef, or chef's assistant, is the second-in-command and runs the kitchen in the absence of the chef. Many chefs earn fame both for themselves and for their kitchens because of the quality and distinctive nature of the food they serve.
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Employment
Chefs, head cooks, and food preparation and serving supervisors held 941,600 jobs nationally in 2008. Food preparation and serving supervisors held 88 percent of these jobs and chefs and head cooks held the remaining 12 percent. Nearly half of chefs and head cooks were employed at full-service restaurants (those that had table service). About 9 percent each were employed by hotels and the special food services industry that includes caterers and food service contractors. Eight percent were self-employed. Employment of chefs, head cooks, and food preparation and serving supervisors is expected to increase by 6 percent over the 2008-2018 decade, which is slower than the average for all occupations. Growth will be generated by increases in population, a growing variety of dining venues, and continued demand for convenience. As more people opt for the time-saving ease of letting others do the cooking, the need for workers to oversee food preparation and serving will increase.
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Earnings
Earnings of chefs, head cooks, and food preparation and serving supervisors vary greatly by region and the type of employer. Earnings are usually highest in upscale restaurants and hotels, where many executive chefs are employed, and in major metropolitan and resort areas.
Median annual wage-and-salary earnings of chefs and head cooks were $38,770 nationally in May 2008. The middle 50 percent earned between $29,050 and $51,540. The lowest 10 percent earned less than $22,120, and the highest 10 percent earned more than $66,680. Median annual wage-and-salary earnings of food preparation and serving supervisors were $28,970 in May 2008. The middle 50 percent earned between $22,530 and $37,290. The lowest 10 percent earned less than $18,530, and the highest 10 percent earned more than $46,810. Median annual wages in May 2008 were $32,560 in full-service restaurants and $25,420 in limited-service eating places, the industries employing the largest numbers of food preparation and serving supervisors.
Some employers provide employees with uniforms and free meals, but federal law permits employers to deduct from their employees' wages the cost or fair value of any meals or lodging provided, and some employers do so. Chefs, head cooks, and food preparation and serving supervisors who work full time often receive typical benefits, but part-time workers usually do not.
Source: U.S. Department of Labor Occupational Outlook Handbook, 2010-2011 Edition (http://www.bls.gov/oco/)
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Student Learning Outcomes
Graduates of the associate of applied science degree and diploma programs in Culinary Arts have the skills to complete the following tasks:
- Obtain ServSafe certification from the National Restaurant Association Education Foundation
- Obtain certified culinarian certification from the American Culinary Federation
- Identify and properly use various food service tools and equipment
- Identify and properly use basic key food ingredients in a production kitchen
- Demonstrate the personal and professional ethics and interpersonal skills that are expected in the workplace
Graduates of the technical certificate in Catering Specialist will have the skills to complete the following tasks:
- Demonstrate the principles and methods of catering production, display, planning, and scheduling
- Demonstrate the principles and methods of quality food preparation, serving, and storage
- Demonstrate the human relations skills needed to communicate specific information and to achieve a harmonious work setting
- Demonstrate the personal and professional ethics and interpersonal skills that are expected in the workplace
Graduates of the technical certificate in Food Production I will have the skills to complete the following tasks:
- Demonstrate the application of basic cooking methods
- Apply knowledge of foods and supplies and their cost
- Demonstrate basic knife skills and techniques
- Demonstrate the proficient use of hand tools and knives
- Operate and maintain kitchen equipment
- Organize food items and supplies
- Apply knowledge of safety and sanitation
- Demonstrate the personal and professional ethics and interpersonal skills that are expected in the workplace
Graduates of the technical certificate in Prep Cook will have the skills to complete the following tasks:
- Know a variety of cooking techniques in hot food production
- Understand and use kitchen mathematics
- Demonstrate the personal and professional ethics and interpersonal skills that are expected in the workplace
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Essential Functions
The purpose of the essential functions list is to allow prospective students who are considering a career to be informed of the physical, emotional, and psychological demands related to training and employment in a field of study. These lists are provided to allow prospective students to make informed career choices by providing them with a summary of the physical abilities and personality traits that are generally required for the successful completion of a curriculum and result in employment in their field of study after graduation.
For students to be successful in the Culinary Arts programs, they must be able to perform the following essential functions:
- Ability to Use Senses
- Visual: Have the acuity to identify color changes in food as it is cooking or in storage and to read fine print on equipment, recipes, or other documents required in a food service operation
- Hearing: Have the ability to hear cooking sounds and emergency signals (with auditory aids or full-time interpreter for the hearing impaired) and the ability to understand a normal speaking voice without direct access to the speaker's face
- Smelling: Have the ability to evaluate quality of ingredients and distinguish aromas in order to evaluate cooking techniques and determine proper methodologies of recipes
- Taste: Have the ability to determine flavor profiles in relationship to ingredients used in recipes for basic food preparations
- Motor Ability
- Have the physical ability to walk long distances and stand for long periods of time; to lift, move, and transfer equipment or foods of at least 50 pounds; to maneuver in limited space
- Have the ability to work while in hot/humid and/or cold conditions
- Have the manual dexterity to use knives and other small and large equipment efficiently and safely while wearing essential food safety gloves and/or other necessary sanitation wear
- Ability to Understand Food Safety
- Have a practical awareness of cross-contamination, time/temperature abuse, and food-borne illnesses
- Be able to wear necessary food safety gear such as gloves and head covering
- Be able to maintain a sanitary environment at all times
- Ability to Communicate
- Be able to communicate effectively in verbal and written forms to class partners and/or team and to instructors
- Be able to write and perform routine mathematical calculations clearly and correctly
- Have basic proficiency in technology (computers and peripheral components)
- Ability to Solve Problems
- Have the intellectual and conceptual ability for measuring, calculating, reasoning, analyzing, and prioritizing daily functions in today's kitchens
- Be able to work in a fast-paced environment with a sense of urgency without jeopardizing the safety of themselves or others
- Be able to react and adjust as instructed by the chef during production or service time in order to meet the needs of guests
- Ability to Maintain Emotional Stability
- Be able to function safely under stress in today's kitchens and adapt to changing staff and client situations
- Be able to maintain composure and professionalism at all times in culinary labs
- Ability to Perform Practical Outcomes
- Be able to function under the practical guidelines of cooking techniques under timed kitchen labs
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Program Expenses
The Higher Education Act requires all colleges and universities to notify students and prospective students of all program costs for which they will be responsible. Students will be responsible for the following expenses each semester (unless otherwise noted):
- Tuition ($75 per credit hour)
- Registration fee ($39)
- Student activity fees ($30)
- Accident insurance fee ($6)
- Instructional and technology supply fee ($55)
- Program supply fee (Varies - see course descriptions for exact costs)
- Textbooks (Approximately $1,508 for associate degree program, $1,060 for the diploma program, $480 for the Catering Specialist program, $305 for the Food Production I program, and $295 for the Prep Cook program)
- Tools (Approximately $160; the list of required tools is the same for all programs)
- Uniforms (Approximately $200; the uniform requirement is the same for all programs)
These expenses are based on costs in effect at the time this catalog was published. Prices are subject to change.
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Gainful Employment
Information on graduation rates, job placement rates, median loan debt incurred by students and other gainful employment information is available on the college website.
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Admission Requirements
Applicants must submit the following information to the Admissions Office:
- Completed and signed application for admission and a $20 nonrefundable application fee
- Official high school or GED transcripts and/or official college transcripts from all colleges attended in the past (see General Admission Requirements)
- Valid COMPASS, ASSET, SAT, or ACT test scores (see COMPASS and ASSET Placement Tests)
- A health certificate documenting adequate health, including the ability to use hands and fingers, the ability to stand for long periods of time, the ability to tolerate heat, and the ability to lift 30 to 50 pounds
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