Program Description
This curriculum is designed to introduce students to the foodservice industry and prepare them for entry-level positions in industrial, institutional or commercial production foodservice operations.
Courses include sanitation, basic and intermediate foodservice production skills, baking, menus, purchasing and basic cost control.
Program Learning Outcomes
Graduates of this program should be able to:
- Use basic foodservice fundamentals and entry-level skills.
- Demonstrate basic purchasing/costing.
- Demonstrate basic baking skills, including biscuits, quick breads and simple desserts.
- Earn Servsafe Certificate.
- Demonstrate understanding of menu planning, including seasonal, cycle and standing menus.
- Utilize basic knife skills and volume food production in an institution or commercial setting.
- Identify career paths, convert recipes, and differentiate standard measurements.
- Plan, execute and successfully serve entrées with complementary side items.
Employment Opportunities
Graduates should qualify for employment as line cooks, prep cooks, or bakers in production foodservice settings or entry-level kitchen management in an institutional foodservice setting.
Technical Standards
Students entering the program must meet specific emotional, behavioral, physical, and cognitive standards. This information is found in the admissions office.
Students qualifying for special accommodations to these standards must contact the Disability Services Coordinator at 336-506-4130 for more specific information.
Additional Program Costs
The Culinary Arts curriculum has additional costs associated with it. Students who enroll in this program are required to pay for such items as certification exams, achievement tests, uniforms, supplies, and the like. Many of these are required as part of the curriculum, but are not provided by the College. Additional expenses required for this program are listed below with approximate costs.
- Uniform-$95
- Non-skid shoes-$50
- Knife set-$150
- Pastry kit-$35
Return to: