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Hospitality/Culinary

[cs_content][cs_element_section _id=”1″ ][cs_element_row _id=”2″ ][cs_element_column _id=”3″ ][cs_element_headline _id=”4″ ][cs_content_seo]Hospitality/Culinary\n\n[/cs_content_seo][cs_element_breadcrumbs _id=”5″ ][/cs_element_column][/cs_element_row][/cs_element_section][cs_element_section _id=”6″ ][cs_element_layout_row _id=”7″ ][cs_element_layout_column _id=”8″ ][cs_element_headline _id=”9″ ][cs_content_seo]School of\n\nHOSPITALITY\n\n[/cs_content_seo][cs_element_line _id=”10″ ][cs_text _bp_base=”4_4″]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.[/cs_text][/cs_element_layout_column][cs_element_layout_column _id=”12″ ][cs_element_text _id=”13″ ][cs_content_seo][x_video_player type=”16:9″ m4v=”https://www.helms.edu/wp-content/uploads/2016/07/HELMS-070516-Culinary-A-SD.mp4″ poster=”https://goodwillworks.org/wp-content/uploads/2016/07/Helms-TVscreenshot-01.png” ]\n\n[/cs_content_seo][/cs_element_layout_column][/cs_element_layout_row][/cs_element_section][cs_element_section _id=”14″ ][cs_element_layout_row _id=”15″ ][cs_element_layout_column _id=”16″ ][cs_element_headline _id=”17″ ][cs_content_seo]Programs in CULINARY/HOSPITALITY\n\n[/cs_content_seo][/cs_element_layout_column][/cs_element_layout_row][/cs_element_section][cs_element_section _id=”18″ ][cs_element_layout_row _id=”19″ ][cs_element_layout_column _id=”20″ ][x_tab_nav type=”four-up” float=”top”][x_tab_nav_item title=”Culinary Arts Certificate
(Macon)
” active=”false”][x_tab_nav_item title=”Culinary Arts Diploma
(Macon & Augusta)” active=”true”][x_tab_nav_item title=”Baking & Pastry Diploma
(Augusta)” active=”false”][x_tab_nav_item title=”Culinary Arts Degree
(Macon & Augusta)” active=”false”][/x_tab_nav][x_tabs][x_tab active=”false” ]Length: 572 Clock Hours; 22 Instructional Weeks Program
Quarter Credits: 36
Credential Awarded: Certificate
Mode of Delivery: Residential

Program Description
The Certificate in Culinary Arts prepares student 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 and baking along with an introduction into management topics in the food industry. All of the courses in the Culinary Arts Certificate program are also components of the Diploma and Associate of Applied Science in Culinary Arts programs, and credits earned in this Certificate program may be applied toward the Diploma and Associate in Applied Science in Culinary Arts upon successful completion of the Certificate.

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 (33 Lecture/0 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 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 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 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.

[/x_tab][x_tab active=”true” ]Length: 1100 Clock Hours; 44 Instructional Weeks Program
Quarter Credits: 67
Credential Awarded: Diploma
Mode of Delivery: Residential

Program Description
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.

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 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 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.

[/x_tab][x_tab active=”false” ]Length: 1122 Clock Hours;
Quarter Credits: 67
Credential Awarded: Diploma
Mode of Delivery: Residential

Program Description
The Baking and Pastry Arts Diploma program is designed to offer hands-on experiential learning in partnership with our venues including Edgar’s Grille, Edgars Bake Shop, Snelling Conference Center, Pinnacle Club, and Edgar’s Above Broad, which is an essential part of bringing together education and the art and business of baking and pastry. This program offers students the opportunity to earn up to five certifications from the National Restaurant Association while enrolled in school and prepares students to test for the Certified Fundamentals Pastry Cook (CFPC) certification from the American Culinary Federation (ACF) after graduation. Helms College learning labs showcase industry-relevant equipment and small class sizes to create exciting learning environments. Graduates of the program will obtain specialized baking and pastry skills that prepare them to start a culinary career in positions like artisan baker, cake decorator, chocolatier and sugar artist pastry cook and Pastry Chef. Our faculty have worked across the country and around the world and are eager to share their knowledge with students.

Career Opportunities
Upon successful completion of this program, graduates are prepared to seek employment in the foodservice industry for positions such as Pastry Cook, Baker and Pastry 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 105 Intro to Culinary Arts & Marketing 33 3
CUL 105 3.0 Credits | 33 Clock Hours (33 Lecture/0 Lab) | Prerequisite: None
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.
BPA 102 Baking & Pastry Skills and Techniques 55 3
BPA 102 3.0 Credits | 55 Clock Hours (33 Lecture/0 Lab) | Prerequisite: CUL101
In this course, students are introduced to the various baking and pastry supplies and equipment in the kitchen and their proper use, storage, application and maintenance. Students are presented with the fundamental skills and techniques of baking and pastry including ingredient identification, recipe modification, and weights and measures. Through lecture, demonstration, production, tasting and testing, students learn basic skills and techniques that will build a foundation for advancing through all levels of baking and pastry.
BPA 103 Cake Design and Production 77 4
BPA 103 4.0 Credits | 77 Clock Hours (11 Lecture/66 Lab) | Prerequisite: CUL101, BPA102
This course provides students with the skills and knowledge of producing a variety of cakes using the appropriate mixing method. Student will produce different types of buttercreams and icings to be used as fillings and for decorating. Students will assemble, ice, tier and finish using a variety of techniques to include buttercream, rolled fondant and glazing. Students will develop skills in making various flowers using a range of mediums such as butter cream, modeling chocolate, marzipan, and rolled fondant. Students will be introduced to principles of cake economics which includes costing, pricing, and contracts.
BPA 106 Plated Hot & Cold Dessert 99 5
BPA 106 5.0 Credits | 99 Clock Hours (11 Lecture/88 Lab) | Prerequisite: CUL101, BPA102
This course provides students with the skills and knowledge of the design and the preparation of plated hot and cold desserts. Plated dessert principles will be introduced which includes flavor development, flavor profiles, textural components, sauce, shape and color. Students will learn to produce and plate ice cream, sorbets, souffles, crepes, cobbler, strudel, chocolate decorations, garnish preparation and sauce making. Students will be introduced to the principles of costing and pricing plated desserts.
CUL 109 Management and Supervision 33 3
CUL 109 3.0 Credits | 33 Clock Hours (33 Lecture/0 Lab) | Prerequisites: CUL101
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.
BPA 112 Essentials of Bread 66 4
BPA 112 4.0 Credits | 66 Clock Hours (22 Lecture/44 Lab) | Prerequisites: CUL101, BPA102
This course introduces students to the essential principles and skills in making a variety of bread varieties. Students will learn the proper use of bread making equipment including mixers, dough sheeter, dough divider, proof box and baking ovens. Students will be introduced to baker’s percentage and proper scaling of ingredients. Through lecture, demonstrations, production, tasting and testing students will learn how to create yeast breads, laminated dough and quick breads.
BPA 114 Cookies & Petits Fours 66 4
BPA 114 4.0 Credits | 66 Clock Hours (22 Lecture/44 Lab) | Prerequisites: CUL101, BPA102
This course introduces students to classical and contemporary methods and techniques of making Petits Fours and cookies. Students will prepare a variety of cookies using a variety of methods such as drop, icebox, bar, sheet, cut-out, piped, rolled and wafer cookies. Students will learn the science behind cookie and ingredients and the role ingredients play in the final product. Students will be introduced and create five varieties of petits fours; fresh, iced, dry, glazed fruit and prestige.
BPA 115 Culinary Bistro 55 3
BPA 115 3.0 Credits | 55 Clock Hours (11 Lecture/44 Lab) | Prerequisites: CUL102, BPA102
This course introduces students to the principles of culinary skills and technique used in a foodservice operation. Students will be introduced to culinary knife skills, cooking methods including sauté, braising, roasting, grilling and poaching. Students will be preparing and serve egg dishes, soups, sandwiches, salads and hot and cold stations.
BPA 120 Advanced Cake Techniques 77 4
BPA 120 4.0 Credits | 77 Clock Hours (11 Lecture/66 Lab) | Prerequisites: CUL101, BPA102
This course advances the knowledge and skill of designing and creating tiered and themed cakes. Theme cakes include birthday cakes, wedding cakes and cakes for all occasions using a variety of techniques. Students will further advance piping skills, flower making, fondant techniques, modeling chocolate, marzipan and gum paste artistry. Students will be introduced on customer relations, client contracts, cost analysis and pricing of final products and services.
CUL 107 Nutrition 33 3
CUL 107 3.0 Credits | 33 Clock Hours (33 Lecture/0 Lab) | Prerequisites: CUL101
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.
BPA 119 Artisan Breads and Viennoiserie 77 4
BPA 119 4.0 Credits | 77 Clock Hours (11 Lecture/66 Lab) | Prerequisites: CUL101, BPA102
This course advances the knowledge and skill of bread baking and introduction to Viennoiserie. Students will produce artisan style breads using ancient grains, spices and yeast fermentation. Gluten free bread formulas will also be prepared. Students will be introduced and the preparation of Viennoiserie items including brioche, croissant, pain au chocolate and danish.
CUL 123 Purchasing and Culinary Cost Control 33 3
CUL 123 3.0 Credits | 33 Clock Hours (33 Lecture/0 Lab) | Prerequisites: CUL101
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.
BPA 125 Chocolate & Sugar Artistry 110 6
BPA 125 6.0 Credits | 110 Clock Hours (22 Lecture/88 Lab) | Prerequisites: None
Students will be introduced to the science and artistry of working with chocolate and sugar. Students will practice chocolate tempering methods and creating artistic creations using a variety of different types of chocolate. Production of bonbons and a variety of flavored truffles. Students will practice various forms of working with sugar such as pulled, blown and poured that will result in the creation of a themed sugar centerpiece.
CUL 121 Menu and Facilities Planning 33 3
CUL 121 3.0 Credits | 33 Clock Hours (33 Lecture/0 Lab) | Prerequisites: None
Menu and Facilities planning and design are among the responsibilities of foodservice 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 108 Front of House Service Techniques 121 6
CUL 108 6.0 Credits | 121 Clock Hours (22 Lecture/99 Lab) | Prerequisites: None
Introduction is given to the principles of fine service and hospitality in a foodservice establishment serving the public via hands-on application. The course will emphasize customer service, foodservice 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 the house includes staff training, design of foodservice establishments and various sales focused promotions. Students will rotate through positions found in most FOH operations of commercial foodservice establishments while maintaining proper safety and sanitation procedures.
CUL 110 Back of House Foodservice Techniques 121 6
CUL 110 6.0 Credits | 121 Clock Hours (22 Lecture/99 Lab) | Prerequisites: None
This hands-on lab gives students practical experience in a working foodservice establishment. An introduction is given to food and beverage systems with an emphasis on production techniques, managing all back of house operations and quality and cost control. Students will rotate to a variety of positions found in most commercial foodservice kitchens while maintaining proper safety and sanitation standards.

[/x_tab][x_tab active=”false” ]Length: 1683 Clock Hours; 77 Instructional Weeks Program
Quarter Credits: 104
Credential Awarded: Associate of Applied Science Degree
Mode of Delivery: Residential

Program Description
The Helms College Associate of Applied Science (AAS) in Culinary Arts program prepares graduates for entry-and mid-level positions in a variety of hospitality operations. Successful completion of the Helms College Diploma program is a requirement for entry into the AAS program. Per the Transfer Credit policy, credits earned in the Diploma Program are fully accepted in the AAS program. Building upon instruction in culinary methods, students benefit from a broad range of general education courses. Supervision and leadership skills are developed throughout the program. Guest lectures and field trips are an ongoing part of coursework. 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. Courses also include fundamental business skills such as cost control and supervising foodservice personnel. Competencies learned throughout the program and will prepare students for success in their externship and future employment.

Externship
An externship course is included in this program to provide students with the opportunity to apply their knowledge and skills in a professional food service operation while developing their personal network of industry professionals. Students are required to complete the required externship hours and other related learning activities prior to graduation. Students may be paid for work performed at the externship site at the discretion of the employer partner.

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 (33 Lecture/0 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 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 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, ballottine, 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
Catering is the business of providing food service for or/at a remote site. This course emphasizes an in-depth, hands-on practical study of a variety of catering operations including planning, organizing, marketing and executing off-site receptions, parties and special events. The application catering principles such as production, serving and managing banquets will be stressed in conjunction with American, Russian and Buffet service styles.
CUL 270 Culinary Arts Capstone 66 4
CUL 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 fieldwork in an approved food service operation or culinary education facility under the supervision of chef, chef-instructor, or manager. Emphasis is placed on menu development, marketing, staff scheduling, forecasting and implementation, service, and fiscal accountability.
BIO 101 Biology of Horticulture* 55 4
BIO 101 4.0 Credits | 55 Clock Hours (55 Lecture/0 Lab) | Prerequisites: None
This course provides the student with an understanding and various interactions and manipulations between the genotype 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 more specialized courses in commodity areas of horticulture, including vegetable science, fruit science, nursery management, floriculture, turf-grass science, and landscaping.
COM 101 Interpersonal Communications 44 4
COM 101 4.0 Credits | 44 Clock Hours (44 Lecture/0 Lab) | Prerequisites: None
This course introduces fundamental precepts of small group and one-on-one communication. An emphasis is placed on the application of relative theories/ strategies to train students to become better listeners, speakers, conflict managers, and decision-makers. Knowledge and skills are gained through lecture, role-play, discussion, interviews, and other interactive classroom exercises.
ENG 101 English Composition I 44 4
ENG 101 4.0 Credits | 44 Clock Hours (44 Lecture/0 Lab) | Prerequisites: None
This course helps students to develop writing skills through an understanding of language mechanics. It requires successful completion of formal essays and literate prose on demand with emphasis on expository and argumentative modes. The course uses selected readings and discussion topics as catalysts for writing.
MAT 101 Mathematics for Business 44 4
MAT 101 4.0 Credits | 44 Clock Hours (44 Lecture/0 Lab) | Prerequisites: None
This course covers mathematical topics that are used in business and economics with an emphasis on applications. Areas of study include: bank services, payroll, mathematics of buying and selling, simple and compound interest, business and consumer loans, taxes and insurance, depreciation, and financial statements.
PSY 101 Introduction to Psychology 44 4
PSY 101 4.0 Credits | 44 Clock Hours (55 Lecture/0 Lab) | Prerequisites: None
This course introduces the study and application of the science of psychology and provides a brief overview of several different areas. It examines how biological, social and environmental factors influence human behavior, predictable ways in which humans behave, reason, remember and feel and ways in which humans differ. Topics include the history of psychology and scientific thought, biological basis of behavior, research methodology, statistics, sensation and perception, states of consciousness, memory, language and intelligence, developmental psychology, personality, and learning.
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.

[/x_tab][/x_tabs][/cs_element_layout_column][/cs_element_layout_row][/cs_element_section][cs_element_section _id=”26″ ][cs_element_layout_row _id=”27″ ][cs_element_layout_column _id=”28″ ][cs_element_text _id=”29″ ][cs_content_seo]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?\n\n[/cs_content_seo][/cs_element_layout_column][/cs_element_layout_row][cs_element_layout_row _id=”30″ ][cs_element_layout_column _id=”31″ ][cs_element_text _id=”32″ ][cs_content_seo]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?\n\n[/cs_content_seo][/cs_element_layout_column][cs_element_layout_column _id=”33″ ][cs_element_text _id=”34″ ][cs_content_seo]\n\ngrillebistro[/cs_content_seo][/cs_element_layout_column][/cs_element_layout_row][/cs_element_section][/cs_content]