Culinary Arts Degree Uk in the picture over is an element of your Culinary Arts Degree Uk category on The Art Evangelist articles or blog posts. Download this image at no cost in HD resolution the choice by correct clicking "save image as" to the
The Essentials: Students participate in hands-on skill development in classes with a small student to instructor ratio Highly credentialed and experienced faculty A well-maintained kitchen with state-of-the-art equipment Students in the degree program automatically qualify for the first level of ACF (American Culinary Federation) certification Excellent job placement rate Degree and Diploma programs are accredited by the American Culinary Federation Programs Offered Associate Degree Diploma Technical Certificates of Credit Advisement Information Academic Advisement – Culinary Arts Team Faculty Advisors Gary Slivenik, Gary.
Slivenik@chattahoocheetech.edu, 203 (Mtn. View Campus) Paul Bodrogi, Paul.Bodrogi@chattahoocheetech.edu, 204 (Mtn. View Campus) Hillary Gallagher, Hillary.Gallagher@chattahoocheetech.edu, 204 (Mtn. View Campus) Academic Advisors Judy Roberts, Judy.Roberts@chattahoocheetech.edu, Mtn. View Campus Arlene Collins, Arlene.Collins@chattahoocheetech.edu, Marietta Campus Culinary Arts Program eMAP Degree and Diploma eMAP Employment Information What can I do with my Culinary Arts major? Find jobs in the Culinary Arts field.
Gainful Employment Report Culinary Arts Gainful Employment Report Salary Information Bureau of Labor Statistics
Unique Important Art Concepts have evolved extensive distinct eras, with all the switching artists' perceptions of processing, examining, and responding to various art varieties. Their innovative expressions are actually explored by their development, overall performance, and participation in arts. Each and every historic era has presented novel contribution of historical and cultural contexts for establishing the real key Arts Fundamentals on the relevant time period. Visible Arts assistance artists assimilate the main element Arts Concepts of Symmetry, Coloration, Sample, Contrast plus the dissimilarities between 1 or more features within the composition. The main element Art Ideas of Visual Arts enable fully grasp and distinguish between the scale for example, Symmetry & Asymmetry, Positive & Negative Space, Light & Dark, Solid & Transparent, and Large & Small.See Also: Plasma Metal Art Patterns
Art plays a vibrant role during the personal life with the individual as well as inside the social and economic development on the nation. The study of Visible arts encourages personal development as well as the awareness of both our cultural heritage plus the role of artwork from the society. The learner acquires personal knowledge, skills and competencies through activities in Visible arts. When one studies Visible arts, he/she would come to appreciate or have an understanding of that art is an integral part of everyday life.
Modules Here is a guide to the subjects studied on this course. Courses are continually reviewed to take advantage of new teaching approaches and developments in research, industry and the professions. Please be aware that modules may change for your year of entry. The exact modules available and their order may vary depending on course updates, staff availability, timetabling and student demand. Please contact the course team for the most up to date module list.
In this section Year one Year two Year three Year four Year one Food and Beverage Operations Year: 1 Status: C Food and Beverage Operations introduces a wide range of commodities, processes and operations which are the foundation for food production and service in the international Hospitality and Catering Industry. The integration of theory and practical skills give students an appreciation of the knowledge and procedures that are fundamental to the efficient running of a catering operation.
Principles of Gastronomy Year: 1 Status: C This introductory module introduces students to the key concepts involved in the study of gastronomy and culinary arts, including principles and practices within gastronomy, the historical development, and the impact of, and current and future trends in gastronomy. Contemporary Gastronomy Year: 1 Status: C This module will focuses specifically on advancing the culinary skills and techniques in contemporary gastronomy.
It confirms and develops the theoretical basis of production and applies this to the development, preparation and presentation of contemporary hot and cold culinary dishes. Pastry & Confectionery Year: 1 Status: C This module focuses specifically on pastry and confectionery production in the culinary operation. It develops the theoretical basis of pastry and confectionery and applies this to the development, preparation and presentation of hot and cold pastry and confectionery dishes.
Academic and Professional SKills Year: 1 Status: C This module is intended to introduce and develop the necessary academic and professional skills required by the student for a successful career at university and post-graduation. Introduction to Management Year: 1 Status: C This module examines the theories of management and applies these to the practice of organisational management. It's an introductory module which will familiarise students with the nature and scope of management.
It examines the development of management theories and the impact of the external and internal environments on effective professional management. Issues such as methods of improving organisational effectiveness, leadership, team building and motivation are studied. Year two Food and Beverage Operations Management Year: 2 Status: C This module develops the students? knowledge, understanding and skills in the planning, design and analysis of culinary/hospitality operations environments in order to effectively and efficiently provide appropriate services to the consumer in a global context.
The student will be responsible for the reflection and provision of feedback, on their personal performance and that of their peers in planning, execution and outcomes for practical operations. People Management Year: 2 Status: C Managing People is an important part of all managers? jobs whether they are Line Managers or Human Resource (HR) specialists. Successful management and leadership can make a significant difference to the performance of teams and individuals and to the achievement of organisational objectives.
This module is designed to provide students with an introduction to people management strategies which can help achieve high performance within the service industry. Accounting Studies Year: 2 Status: C This module focuses on managerial decision making for both SMEs and larger corporations in the tourism and hospitality sectors. The content includes costing, budgeting, investment appraisal and working capital management.
The student will be expected to apply knowledge to the decision-making process and discuss alternatives relevant to the range of service industries studied by students within the Department of Hospitality and Tourism Management. Business Research Methods Year: 2 Status: C The module will develop and enhance the student's ability to carry out appropriate research, process data and utilise effectively the latest ICT packages and applications relevant to their course and their chosen business field.
Marketing for Services Year: 2 Status: C This module introduces and explores key areas of marketing theory and their application to the services industry. The module defines services marketing and examines the development of the marketing concept, the marketing environment and key aspects of services marketing including segmentation, consumer behaviour, marketing research, the marketing mix and through assessment provides students with the opportunity to actually apply these concepts to current services industry situations.
Advanced Contemporary Gastronomy Year: 2 Status: C This module develops specialist knowledge whilst encouraging creative and innovative thinking and the application of it in menu planning, production and preparation. Students will have developed confidence and can demonstrate their expertise within this creative field. Year three Placement Status: O Year: 3 This module is optional Placement provides students with 48 weeks of professional work experience.
It provides an opportunity for students to gain a knowledge and understanding of the employment context of their academic discipline and will enable each student to satisfy specific learning outcomes based on organisational, course and personal development needs. Study Abroad Status: O Year: 3 This module is optional The Study Abroad option is a complement to and an extension of the work engaged in at the University and provides the opportunity for each student to enhance specific learning objectives by studying of an institution in a different cultural and educational environment.
Year four Innovative Food Year: 4 Status: C This module explores the roles, experiences and influences of the Head Chef\ Chef Manager emerging trends and the practices and processes required to deliver, manage and sustain Manager in the development of innovative food items and menu concepts. Key areas includes: nurturing culinary enterprise, benchmarking successful food innovation, consideration of innovative and menu development to an award winning standard in a business environment.
Leadership and Business Performance Year: 4 Status: C The module provides a study of theory and practice of effective leadership toward peak performance of hospitality and tourism organisations. The students will appreciate how the effective leader of the future recognizes that by striving for peak performance now, will not only harness the capability to outperform their complacent counterparts, but also create a foundation to flourish.
Executive Food Operations Management Year: 4 Status: C This module applies and consolidates the theories, concepts and practical operations from previous years of the Culinary Arts Programme. It requires students to organise, manage, analyse and evaluate a food and drink operation at management level Performance Metrics Analysis Year: 4 Status: C This module develops the students' knowledge, understanding, application and practice in relation to the core Key Performance Indicators (KPIs), ratios and consumer behaviour analytics used in the hospitality and culinary industries.
The Business Plan Status: O Year: 4 This module is optional In this module students are engaged in practical entrepreneurship and will develop their knowledge of entrepreneurship and the entrepreneurial process. This will be evidenced through the development of a business plan for new venture creation, enterprise development, project management or a community based development project. Managing Talent and Productivity Status: O Year: 4 This module is optional The contemporary workplace is changing and there has probably never been a more challenging time to be in Human Resources (HR) or be responsible for managing people.
Human Resource teams and Line Managers have a major role to play in driving performance and achieving competitive advantage. This module provides an opportunity for students to acquire the necessary knowledge and skills needed to help attract, manage and retain the best talent nationally and internationally. Research Paper Status: O Year: 4 This module is optional This module will assess the student?s ability to carry out appropriate academic research, process data and utilize effectively the latest IT applications to provide an independent researched piece of work relevant to their course and their chosen industry.
Management Accounting Status: O Year: 4 This module is optional This module focuses on managerial decision making for both SMEs and larger corporations in the tourism and hospitality sectors. The content includes costing, budgeting, investment appraisal and working capital management. The student will be expected to apply knowledge to the decision-making process and discuss alternatives relevant to the range of service industries studied by students within the Department of Hospitality and Tourism Management.
Services Marketing Management Status: O Year: 4 This module is optional This module examines and expands on the principle concepts and theories of marketing and their practical application to services marketing management. It is a module that builds on the Marketing for Services module. Issues include the management of the marketing concept, marketing environments, planning, research application and techniques, segmentation, the marketing mix and e-marketing within specific businesses at a local, national and international level as they apply to the services marketing management function.
Title: Culinary Arts Degree Uk