CULINARY ARTS PROGRAMS
2013-14
1250 Welton Street • Denver, CO 80204 • Emily Griffith.edu
FOOD PRODUCTION WORKER Levels l&ll (Days & Nights)
Length of Program: 20 weeks(Days)
Cost of Program:
34 credits
CULINARY ARTS
Levels l,ll,lll,lV
Length of Program: 38 weeks
Cost of Program*:
BASIC CULINARY SKILLS
Length of Program:
Cost of program:
20 weeks
Level l
Level ll
Total
$ 2356
$ 1792
$ 4148
Level l&ll
Level lll
Level lV
Total
$ 3958
$ 1412
$ 1680
$ 7240
(Days only)
60 credits
(Evenings only)
12 credits
Total
$1664*
Books/Tools: All books, tools and uniforms are included with the price of the program.
Start Dates: Days:
Nights:
Class Hours:
8/12/13, 9/9/13, 1/6/14, 2/3/14
8/13/13, 9/3/13, 1/7/14, 2/4/14
Days:
Evenings:
Monday - Friday
Tuesday & Thursday
7:30 a.m. - 2:30p.m.
4:00 p.m. - 9:00p.m.
Required Assessment and Education
Entrance testing is required (Reading 8th grade)
Testing Times: Monday Tuesday and Wednesday
Thursday and Friday
8:00 a.m. to 4:00 p.m.
8:00 a.m. to 1:00 p.m.
Advisor contact information:
Chris Millius, program advisor:
Direct line: 720- 423-4741
Fax: 720- 423- 4840
e-mail: chris_millius@dpsk12.org
appointments: 720 - 423- 4712
*Prices reflect in-state tuition. Student must show proof of I year Colorado residency to qualify. Costs cited are for levels
started during the 2013-14.
4/30/13
Information subject to change
You may also want to check out our Professional Baking and Cake
Decorating programs.
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Financial aid/Payment Plans:
(Basic Culinary Skills is not eligible for federal financial aid)
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FAFSA 720 423-4744
School Code 005596
EGTC does not participate in any student loan program
The Pell Grant is the only federal financial aid (FAFSA) offered at Emily Griffith.
It is best to apply on-line, if possible, at least 6 weeks before beginning classes (www.fafsa.ed.gov).
Contact Financial Aid at least 2 weeks after applying to make an appointment.
Contact Financial Aid if you need help with your FAFSA application
OTHER
Colorado Student Grant (CSG): CSG is available on a first come basis. Funds are limited.
Other Grants Certain programs may be funded through the WIA, Goodwill and other government and
community organizations. Check with your local county workforce center for more information
Scholarships: Scholarships are available. Contact our website www.emilygriffith.edu for more information and
applications.
Payment Plans: Individual payment plans may be arranged through the Treasurer’s Office.
Career Resources:
Career resources are available at the Student Success Center
Transfer credits:
Up to 42 program credits may transfer to any Colorado Community College towards an Associate of Science in
Applied Technology
Licensing agency URLs
NA
Americans with Disabilities Act and EGTC Compliance
The Americans with Disabilities Act prohibits discrimination based on disability in admission to, access to and the operation
of programs, services or activities at EGTC. The college is committed to providing an environment where students have the
opportunity to attain their educational goals. EGTC provides both physical and programmatic access for all students.
Reasonable accommodations will be made in instructional delivery and evaluation methods to ensure full educational
opportunities for students. Appropriate documentation of a student’s disability is required.
Questions, complaints and requests for additional information may be directed to Phil Robberson, Special Needs
Advisor, 720-423- 4742 or Phil_Robberson@dpsk12.org.
To learn more about how to request an accommodation and our special services, please refer to our 2013-2014 catalog
under Advising and Counseling or go to our website, www.emilygriffith.edu.
4/30/13
Information subject to change
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CULINARY ARTS PROGRAMS (2012-13)
Food Production Worker (Levels l, ll)
A two-level, open-entry program designed for students who wish to obtain the basic skills and experience for entry-level
employment in the food service industry.
Course
Level I
Credits
CUA 101 Food Safety and Sanitation
CUA 102 Cashiering
CUA 105 Food Service Concepts and Management Skills
CUA 125 Introduction to Food
CUA 127 Soups, Sauces and Consommés
CUA 145 Introduction to Baking
2
2
3
4
3
4
18
LEVEL II
CUA 116 Catering, Buffets, and Tableside Cooking (Spring)
FLD210 Food and Floral (Replaces CUA 116 in Spring)
CUA 129 Center of the Plate
CUA 175 Special Topics in Culinary Arts
CUA 233 Advanced Line Prep and Cookery
3
3
4
5
4
16
34 credits Total
Culinary Arts (Levels l, ll, lll, lV)
A four-level, open-entry program designed for students wishing to pursue a career in professional cooking. Courses are
taught concurrently through hands-on instruction. Program emphasis is on the development of methods, skills and
experience for entry-level employment in the food service industry. An internship with Denver-area restaurants or hotels
is included. Students completing this program may transfer up to 42 credits to any Colorado community college to attain
an Associate of Applied Technology degree.
Level III
CUA 126 Intermediate Soups and Sauces
CUA 151 Intermediate Bread Preparation
CUA 190 Dining Room Management
CUA 191 Front of the House Planning
CUA 236* Advanced Baking
1
3
4
1
2
11
Level IV
CUA 157
CUA 255
CUA 261
CUA 262
CUA 281
Menu Planning
Supervision in the Hospitality Industry
Cost Controls
Purchasing for the Hospitality Industry
Internship
3
3
3
3
3
15
60 credits Total
2
3
4
3
12 Total
Basic Culinary Skills ( Evenings only)
Not eligible for federal financial aid
CUA 101* Food Safety and Sanitation
CUA 105* Food Service Concepts and Management Skills
CUA 125* Introduction to Food
CUA 127* Soups, Sauces and Consommés
3
4/30/13
Information subject to change
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