Jul 14, 2024  
2023-2024 Catalog 
    
2023-2024 Catalog [ARCHIVED CATALOG]

Culinary Arts A.A.S. (A55150)


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Program Description

The Culinary Arts curriculum is accredited by the American Culinary Federation. This accreditation goes beyond state guidelines for the Culinary Arts curriculum. Students who graduate with an Associate’s Degree in Culinary Arts will be eligible for their first level of ACF certification, Certified Culinarian. Students will receive specific training required to prepare them to assume positions as trained culinary professionals in a variety of foodservice settings including full-service restaurants, hotels, resorts, clubs, catering operations, contract foodservice and health care facilities.

Courses include sanitation/safety, basic baking, pastry and confections, garde manger, culinary fundamentals/production skills, nutrition, customer service, food and beverage service, food science, nutrition, purchasing/cost control, wine appreciation, global cuisine, classical/French cuisine and human resource management.

Program Learning Outcomes

Graduates of this program should be able to:

  • Utilize basic culinary theoretical knowledge and demonstrate practical applications that provide critical competencies to meet industry standards.
  • Earn Servsafe Certification.
  • Demonstrate proficiency in knife skills, sauce making, soup making and cooking methods.
  • Plan and execute meal from an international country or region.
  • Plan and execute edible cold food platter, basic butchery, charcuterie, salads, plated appetizers, cheese making and cold sauces.
  • Demonstrate proper menu costing comparable to industry standards.
  • Demonstrate how to effectively communicate with guest and kitchen staff.
  • Practice critical thinking skills that are essential for the restaurant industry.
  • Demonstrate basic fundamentals of baking including quick breads, laminated doughs, cakes, pies, pastries, artisanal breads and plated desserts.
  • Complete Capstone project in baking and cooking; demonstrating skill competency in both areas.
  • Demonstrate competency in nutrition.
  • Evaluate a variety of wines and basic wine parings.
  • Demonstrate an understanding of basic food science principles.
  • Plan, cost and execute a tasting menu reflective of industry standards.
  • Demonstrate basic understanding of classical cuisine as established by Escoffier.

Articulation Agreements

  • 2+2 with Johnson and Wales University Culinary Arts Degree
  • 1+3 with NC State University Food Science Degree

Employment Opportunities

Graduates should qualify for entry-level opportunities including prep cook, line cook, and station chef. American Culinary Federation certification may be available to graduates. With experience, graduates may advance to positions including sous chef, pastry chef, executive chef, or foodservice manager.

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

Students who are progressing in the Culinary Arts program must follow the semester-by-semester curriculum plan.  A minimum grade of “C” is required for all CUL and related courses (HRM, NUT, BIO) in order to meet graduation requirements.

First Year


Fall 1st Semester: 1st 8 weeks


Fall 1st Semester: 2nd 8 weeks


Semester Total: 17 Contact Hour(s)


Semester Total: 13 Credit Hour(s)


Spring 2nd Semester: 1st 8 weeks


Spring 2nd Semester: 2nd 8 weeks


Semester Total: 24 Contact Hour(s)


Semester Total: 14 Credit Hour(s)


Summer 3rd Semester


Semester Total: 15 Contact Hour(s)


Semester Total: 6 Credit Hour(s)


Second Year


Fall 4th Semester: 1st 8 weeks


Fall 4th Semester: 2nd 8 weeks


Semester Total: 30 Contact Hour(s)


Semester Total: 15 Credit Hour(s)


Spring 5th Semester: 1st 8 weeks


Spring 5th Semester: 2nd 8 weeks


Semester Total: 18 Contact Hour(s)


Semester Total: 14 Credit Hour(s)


Summer 6th Semester


Semester Total: 12 Contact Hour(s)


Semester Total: 8 Credit Hour(s)


Total: 116 Contact Hour(s)


Total: 70 Credit Hour(s)


A minimum grade of “C” is required in each CUL curriculum course in order to meet graduation requirements.

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