Culinary Arts Technology

About

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.

Industry Partnerships
  • 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
Locations
  • Jackson ATC
  • Rankin
  • Utica
  • Vicksburg
Curriculum

Important Program Information

  • DEGREES / CERTIFICATES
  • Associate of Applied Science
  • Career Certificate
  • Technical Certificate
Sample Curriculum
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 (includes career certificate course hours) 47
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 (includes career and technical certificate course hours) 62–64

Contact

Jackson ATC
Brittany Shelby
601-987-8752
Rankin
Randall Boyd
601-987-8443
Utica
Stacy Adams
601-885-7114
Vicksburg
Matthew Campbell
601-629-6857
Sedrick Lilley
601-629-6857

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