Atlanta, GA, Cooking Classes
Cooking classes in and around Atlanta, Georgia, are available as part of culinary arts programs. These types of studies are generally found at the certificate, diploma and associate's degree levels and are offered by 2-year community and technical colleges. Two of these postsecondary institutions and their cooking programs are profiled here. Find details about levels of study, coursework and hands-on training opportunities. Read helpful data about these schools in the table provided in the next section.
- Atlanta Technical College is located within four miles of the downtown area. It awards a diploma to those who complete its culinary arts program.
- Chattahoochee Technical College offers various certificates, diplomas and associate's degree programs related to culinary arts and cooking. These programs are available at the Mountain View Campus in Marietta, about 20 miles northwest of downtown Atlanta.
Comparison of Schools
Whether you intend to pursue a degree or certificate program in cooking, you should take a close look at not only curricula details but overall facts about the schools providing these studies. Below you will find statistics and figures reflecting each school's student population, tuition, retention rates, financial aid availability and more.
|Atlanta Technical College||Chattahoochee Technical College|
|School Type||2-year, public||2-year, public|
|Total Enrollment (2014)||4,282*||9,942*|
|Campus Setting||Large city||Large suburb|
|Undergraduate Tuition & Fees (2015-2016)||$2,746 (in-state)*
| $2,682 (in-state)*
|% of First-Year Students Receiving Some Form of Financial Aid (2013-2014)||93%*||89%*|
|Acceptance Rate (2015-2016)||Open admissions policy*||Open admissions policy*|
|Retention Rate (2014)||56% for full-time students; 38% for part-time students*||51% for full-time students; 43% for part-time students*|
|Undergraduate Graduation Rate (2014)||28%*||6%*|
Source: *NCES College Navigator.
Atlanta Technical College
As part of the Technical College System of Georgia, Atlanta Technical College (ATC) is a 2-year public school offering associate's degree, diploma and technical certificate programs. Specializing in health sciences, industrial technologies and business, ATC has over 100 programs of study.
Culinary Arts Diploma
Students must complete 52 credit hours to earn the culinary arts diploma. In addition to learning advanced cooking methods, learners gain academic and professional knowledge while developing managerial skills. Topics of study include sanitation, cooking, baking, purchasing and preparing a banquet. A cooking principles class provides instruction on terminology, concepts of food preparation, weights and conversions, recipe utilization and measurements. Additionally, students examine menu planning, nutrition and cooking for special diets, as well as learn to prepare regional cuisine from across America. Laboratory demonstrations, hands-on activities and preparation practice are combined to sharpen students cooking skills.
Chattahoochee Technical College
In 2008, Appalachian, Chattahoochee and North Metro Technical Colleges merged to become Chattahoochee Technical College (CTC), part of the Technical College System of Georgia. CTC serves six counties with eight campus locations, making it one of the state's largest technical colleges.
Culinary Arts Diploma
The Technical College System of Georgia standardizes curricula for programs offered at multiple technical colleges, so the coursework for the diploma program at Chattahoochee Technical College is the same as at Atlanta Technical College. If general education courses are completed, the cooking portion of the program can be completed in five quarters. The curriculum includes class lectures, lab time and an internship. The quarter-long internship provides on-the-job training in management, kitchen organization and catering systems.
Associate of Applied Science in Culinary Arts
The 2-year culinary arts program includes occupational courses in addition to general education. Classes cover skills in baking, banquet preparation, meal presentation, nutrition, contemporary cuisines and food service leadership. Included in the curriculum is an internship that provides students with on-the-job experience in restaurant management, catering, kitchen management and food systems.