Program of Study
The Culinary Arts program emphasizes technical and theoretical knowledge combined with the ractical application of basic food preparation and service techniques, sanitation, equipment use, and safety. Upon successful completion of the program, graduates are eligible for ACF certification at the level of Certified Culinarian. The program is accredited by the American Culinary Federation Accrediting Commission.
Job/Career Descriptions:
Culinarian: An entry level culinarian with a commercial foodservice operation responsible for preparing and cooking sauces, cold food, fish, soups and stocks, meats, vegetables, eqqs and other food items.
Sous Chef: A chef who supervises a shift or station(s) in a foodservice operation. Equivalent job titles are sous chef, banquet chef, garde manger, first cook, a.m. sous chef and p.m. sous chef.
Pastry Culinarian: An entry level culinarian within a pastry foodservice operation responsible for the preparation and production of pies, cookies, cakes, breads, rolls, desserts or other baked goods.
Working Pastry Chef: A pastry chef who supervises a pastry section or a shift within a foodservice operation and has considerable responsibility for preparation and production of all pastry items.
Employment Trends:
Chefs/head cooks FY10 4,180 jobs - FY18 4,895 jobs. Food prep and serving workers FY10 113,292 jobs - FY18 135,405 jobs. Servers FY10 69,164 jobs - FY18 81,470 jobs.
Occupational Trends:
2012 Occupational Jobs 271,757 and 2018 Occupational Jobs 320,782 (+18%).
Culinary Arts Program Contacts
|
Jean Vendeville |
Department Chair | 912-443-5792 | jvendeville@savannahtech.edu | Savannah Campus |
|
Gearry Caudell |
Instructor - Full time | 912-443-5725 | gcaudell@savannahtech.edu | Savannah Campus |
|
Amber Robinson |
Academic Advisor |
912-443-5719 | arobinson@savannahtech.edu | Savannah Campus |
|
June E. Mincey |
Program Assistant | 912-443-5723 | jmincey@savannahtech.edu | Savannah Campus |