At a Glance:

Contact: Tamoura Jones
Tamoura Jones, Department Chair - Culinary,Hotel / Restaurant / Tourism Instructor
Phone: 404-225-4533
Campus: Main
Department: Academic Affairs, Academic Affairs, Business & Public Service Technologies Division
, MBA, Program Chair
Direct: (404) 225-4533



Culinary Nutrition Manager

Program Overview

Atlanta Technical College offers opportunities to train or upgrade present knowledge or skills. Students enrolled in the Culinary Nutrition Manager Program will be able to deliver a healthy and quality meal that contributes to the nutritional well-being of potential consumers.

Minimum Program Length: 2 Semesters

Estimated Program Cost: $5,835

**Additional Cost for Professional Chef Uniforms $500**

Entrance Requirements

Admissions Requirements

  • Must be 16 years of age.
  • Completion of high school or GED and submission of official transcript required to apply.
  • Achievement of minimum program admission scores in Reading, English, and Math.
  • Transfer of previous post secondary credits will be determined by the registrar.

Student Performance/Graduation Requirements: Students must maintain a 2.0 grade point average and complete all required courses to graduate.

Blood and Airborne Pathogens: Students enrolled in Category I and II programs at Atlanta Technical College will be performing tasks in which there is a normal occurrence for exposure to blood, other potentially infectious body materials, and airborne pathogens.
These tasks will be performed in the classroom, laboratory, and clinical activities for each occupational training program/course. Students will be required to present documentation of Hepatitis B and Tuberculosis immunizations as a result of potential occupational exposure.
Students should contact their program directors for more information.


Course Overview

Contact Hours
Credit Hours
Curriculum (25 hours)
Occupational Courses (25 hours)
Provides an overview of the professionalism in culinary arts, culinary career opportunities, Chef history, pride, and espirit d corp. Introduces principles and practices necessary to food, supply, and equipment selection, procurement, receiving, storage, and distribution. Topics include: cuisine, food service organizations, career opportunities, food service styles, basic culinary management techniques, professionalism, culinary work ethics, quality factors, food tests, pricing procedures, cost determination and control, selection, procurement, receiving, storage, and distribution. Laboratory demonstration and student experimentation parallel class work.
This course will emphasize nutrients and nutritional needs. Special needs and diets will be explored with an emphasis on manipulating meal components in order to meet the needs of these diets. Nutrition for different phases of the life cycle and current trends in nutrition will also be explored.
This course focuses on skills necessary to promote sales and incorporate strategies to meet customer needs.
Introduction to culinary nutrition management including menu management, production, service, and customer relations
Introduction to Culinary Nutrition Management that emphasizes the role of the manager, leadership, personnel, and program accountability.
Introduces the fundamental concepts, terminology, and operations necessary to use computers. Emphasis is placed on basic functions and familiarity with computer use. Topics include an introduction to computer terminology, the Windows environment, Internet and email, word processing software, spreadsheet software, database software, and presentation software.
Emphasizes the application of basic mathematical skills used in the solution of occupational and technical problems. Topics include fractions, decimals, percents, ratios and proportions, measurement and conversion, formula manipulation, technical applications, and basic statistics.
This course familiarizes the student with the principles and techniques of sound leadership practices. Topics include: Characteristics of Effective Leadership Styles, History of Leadership, Leadership Models, The Relationship of Power and Leadership, Team Leadership, The Role of Leadership in Effecting Change.