Culinary Arts Technology
Overview
Our Culinary Arts Technology concentration provides a solid foundation in the methods and science of cooking through exposure to classical, American, and international cuisine, as well as the art of baking and pastries. Special emphasis is placed on culinary tools, equipment, techniques, and specialty ingredients. The heart of our Culinary Arts Technology program is hands-on lab instruction by a chef instructor in a commercial kitchen.
In our program, you will be responsible for your tool/knife kit and will be given full access to a variety of commercial kitchen equipment including convection ovens, commercial ranges, large-scale mixers, pizza/stone ovens, steamers, pasta rollers, warmers, ice-cream makers, and more.
No matter what your goals are, Hinds Community College is the place to begin your culinary journey. You’ll learn to cultivate your skills and passion for food as you get the hands-on experience and training necessary to thrive in the industry. Successful completion of the two-year program leads to an Associate of Applied Science degree in Culinary Arts. Additionally, completing our program will make you eligible to obtain ServSafe Sanitation certification from the National Restaurant Association.
- Mangia Bene Inc. Restaurant Mgmt. Group (BRAVO!, Broad Street, Sal & Mookie’s, SoulCity Hospitality)
- EatHere Brands (Babalu, Table 100, Interim)
- Hal & Mal’s (scholarship opportunity)
- Chic-Fil-A
- Sonic
- Waffle House
- Valley Services (Nationwide)
- Ruth’s Chris
- Yellowstone National Park
Quick Facts
- Associate of Applied Science: 62–64 hrs.
- Career Certificate: 32 hrs.
- Technical Certificate: 47 hrs.
- Jackson
- Rankin
- Utica
- Vicksburg
- Face-to-Face
Sample Curriculum
| Course | Hours |
|---|---|
| Technical English or English Composition I | 3–4 |
| Public Speaking I or Interpersonal Communication | 3 |
| Social/Behavioral Science Elective | 3 |
| Humanities/Fine Arts Elective | 3 |
| Mathematics/Science Elective | 3–4 |
| Total Hours | 62–64 |
| Course | Hours |
|---|---|
| Culinary Principles I | 4 |
| Culinary Principles II | 4 |
| Principles of Baking | 4 |
| Garde Manger | 4 |
| Nutrition (Culinary) | 3 |
| Menu Planning | 3 |
| Sanitation and Safety | 3 |
| Hospitality Human Resource Management | 4 |
| Introduction to the Hospitality and Tourism Industry OR Introduction to Culinary Arts | 3 |
| Total Hours | 32 |
| Course | Hours |
|---|---|
| Dining Room Management | 4 |
| American Regional Cuisine | 4 |
| International Cuisine | 4 |
| Supervised Work Experience in Culinary Arts Technology | 3 |
| Total Hours | 47 |
The degree plan provides the courses recommended for students seeking to transfer in this area of study. Students should consult the Mississippi Articulation Agreement for specific course requirements at specific Mississippi universities. Students can also use MATT (MS Articulation & Transfer Tool).