Welcome to Culinary Arts!

The culinary arts program at the College of Coastal Georgia is simply very special. First, we are located right in the middle of the Golden Isles of the Georgia coast with world-renown resorts like Sea Island, King and Prince Beach & Golf Resort, and the Jekyll Island Club Hotel and welcoming restaurants like Halyards, Tramici, Indigo Shanty, DeLaney's, Southern Soul Barbecue, and Palmer's to name a few. Hotel properties include Westin, Hilton, Marriott and Holiday Inn to name a few. If you have an interest in culinary arts and hospitality industry in general, this is simply the best place to be.

The mission of the College of Coastal Georgia's culinary arts program is to be a respected leader in culinary arts in a state supported institution by implementing hands on training, academic excellence, ethics, and professionalism. Our program empowers students with the knowledge and skills needed to be successful culinarians and leaders in whatever their chosen endeavors. To this end, the culinary arts program encourages students to be active in their communities, lifelong learners, and mentors to others.

The culinary arts program is fully accredited by the American Culinary Federation Education Foundation Accrediting Commission. We are the only program in culinary arts in the University System of Georgia that has ACFFAC accreditation. This is the highest external validation of the quality of our program, requiring that specific professional competencies are taught in the curriculum. Accreditation by the American Culinary Federation Education Foundation Accrediting Commission ensures a culinary arts program meets minimum standards and competencies set for faculty, curriculum and student services. ACFEFAC is recognized by the Council on Higher Education Accreditation.

Our faculty has been educated in some of the finest programs in the world - the Culinary Institute of American and the New England Culinary Institute. The teaching chefs also bring tremendous work experience in across many different culinary settings from across the globe.

Our students also have the opportunity to pursue a Bachelor of Business Administration with a concentration in hospitality, resort, and tourism management or earn a degree in food science through our relationship with the College of Agriculture and Environmental Sciences Department of Food Science & Technology at the University of Georgia. The ‘building’ of degrees is highly valued in today’s job market.

After completing the program, students will be able to:

  • Apply principles and concepts of quality food purchasing including a focus on sustainable food items, food and baking preparation, service, and proper use of tools and equipment to produce and serve a variety of professional food items.
  • Apply the basic principles of culinary service, organization sanitation, safety and sustainability in a foodservice operation to maintain the optimum health of the consumer.
  • Demonstrate skills in various areas of the culinary hierarchy: human relations, leadership and personnel management, and ethical decision-making.
  • Discuss the standards of restaurant regulations involving liquor protocol and health and safety regulations.
  • Practice standards in behavior, grooming and dress appropriate to culinary industry professionals.

Our Visiting Distinguished Chef program brings local, regional, and national chefs to our kitchen to enhance your culinary experience. All students are encouraged to attend every presentation regardless of where they might be in the overall program. Observing and interacting with outstanding chefs is one of the best ways to see best practices in the kitchen and to learn from individuals that are living the dream.

The Culinary Arts Advisory Board consists of chefs, food and beverage managers and others in the food service industry. This assures that our program has input from all areas that find culinarians.

It is important to note that upon entry to CCGA you will be placed in a pre-culinary status. This sets you on the path of completing your freshman and sophomore core curriculum required of the Applied Associates Degree in Culinary Arts. During your second semester you apply a second time to enter the full culinary program. Your culinary advisor can get you up to speed on this secondary application. Acceptance into pre-culinary does not assure acceptance into full culinary. The second stage of the program begins in May and continues through the summer. This requires that you do a bit of financial planning to continue your education over the summer

So, thank you for your time and interest. Please let us know if you have any questions. We are here to serve you.

Culinary Faculty

Culinary Advisory Board

Catalog Description

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