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Nov 21, 2024
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2021-2022 College Catalog (Effective Fall 2021) [ARCHIVED CATALOG]
Culinary Arts and Occupations, TD
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 Return to: Division of Business, IT, & Technical Studies
Program Description
The Culinary Arts & Occupations program prepares individuals to provide professional chef and related cooking services in restaurants and other commercial food establishments. The program includes instruction in recipe and menu planning, preparing and cooking of foods, supervising and training kitchen assistants, the management of food supplies and kitchen resources, aesthetics of food presentation, and familiarity or mastery of a wide variety of cuisines and culinary techniques.
Program Goals
All graduates of the Culinary Arts and Occupations program will be able to:
- Perform the technical skills required to successfully perform in the Culinary industry.
- Develop in students the knowledge of sound principles and concepts of cooking and baking.
- Exhibit the attitudes and values that will result in them being regarded as professionals in the culinary industry.
Program Learning Outcomes
All graduates of the Culinary Arts and Occupations program will be able to:
- Demonstrate the ability to comprehend, apply, and evaluate principles and concepts relevant to their role as a culinarian.
- Demonstrate technical proficiency in all skills necessary to fulfill the role of a culinarian.
- Demonstrate personal behavior consistent with professional and employer expectations of a culinarian.
Program Cycle
| CAMPUS |
START |
| Lafayette |
Fall and Spring |
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Specific Degree Requirements
Students wishing to earn a Technical Diploma in Culinary Arts and Occupations from South Louisiana Community College must:
- Have a degree program adjusted SLCC cumulative average of 2.0.
- Have earned at least 25 percent of the credit hours required for the degree through SLCC courses.
- Have earned at least a “C” in each course unless stated by a specific program.
- Have no more than one-third credit hours in required major courses and no more than 50 percent of credit hours total from non-traditional sources, Credit for Prior Learning (CPL), to meet the degree requirements, unless required by a specific program.
- Have completed at least the number of credits stipulated in the degree program.
TD: Culinary Arts & Occupations Total Credits: 45
A grade of “C” or higher is required in all courses.
Degree Plan - Spring Start
TD: Culinary Arts & Occupations Total Credits: 45
A grade of “C” or higher is required in all courses.
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Return to: Division of Business, IT, & Technical Studies
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