Culinary Arts
Program Overview
Program Contact Information
Michele Somogy
Instructor
Phone: (252)222-6033
Hospitality and Culinary Arts Center
Email: [email protected]
This curriculum provides specific training required to prepare students to assume positions as trained culinary professionals in a variety of food service settings including full service restaurants, hotels, resorts, clubs, catering operations, contract food service and health care facilities.
Students will be provided theoretical knowledge/practical applications that provide critical competencies to meet industry demands, including environmental stewardship, operational efficiencies and professionalism. Courses include sanitation/safety, baking, garde manger, culinary fundamentals/production skills, nutrition, customer service, purchasing/cost control, and human resource management.
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 food service manager.
Culinary Arts
Stay on track toward graduation by registering for classes each term and applying for financial aid. Connect with advising and tutoring services to support your academic success.
Course Sequence
Fall Semester
Spring Semester
| Course Code | Title | Credits |
|---|---|---|
| CUL-135 | Food and Beverage Service | 2 |
| CUL-135A | Food and Beverage Service Lab | 1 |
| CUL-112 | Nutrition for Foodservice | 3 |
| HUM-115 or ART-111 | Critical Thinking or Art Appreciation Choose one: HUM-115: Critical Thinking; ART-111: Art Appreciation | 3 |
| CUL-130 | Menu Design | 2 |
| CUL-160 | Baking I | 3 |
| Sub-Total Credits | 14 | |
Summer Semester
| Course Code | Title | Credits |
|---|---|---|
| HRM-220 | Cost Control-Food and Beverage | 3 |
| Sub-Total Credits | 4 | |
Fall Semester
| Course Code | Title | Credits |
|---|---|---|
| CUL-230 | Global Cuisines | 5 |
| ENG-111 | Writing and Inquiry | 3 |
| PSY-118 | Interpersonal Psychology | 3 |
| COM-231 | Public Speaking | 3 |
| WBL-112AB | Work-Based Learning I | 1 |
| Sub-Total Credits | 15 | |
Spring Semester
| Course Code | Title | Credits |
|---|---|---|
| CUL-250 | Classical Cuisine | 5 |
| CUL-270 | Garde Manger II | 3 |
| CUL-170 | Garde Manger I | 3 |
| WBL-112BB | Work-Based Learning I | 1 |
| HRM-140 | Legal Issues-Hospitality | 3 |
| Sub-Total Credits | 15 | |
Total Credits: 69 credits
Culinary Arts - Certificate
Stay on track toward graduation by registering for classes each term and applying for financial aid. Connect with advising and tutoring services to support your academic success.
Course Sequence
Fall Semester
| Course Code | Title | Credits |
|---|---|---|
| ACA-122 | College Transfer Success | 1 |
| CUL-110 | Sanitation and Safety | 2 |
| CUL-112 | Nutrition for Foodservice | 3 |
| CUL-170 | Garde Manger I | 3 |
| Sub-Total Credits | 9 | |
Spring Semester
| Course Code | Title | Credits |
|---|---|---|
| CUL-140 | Culinary Skills I | 5 |
| CUL-160 | Baking I | 3 |
| Sub-Total Credits | 8 | |
Total Credits: 17 credits
Available Classes
Stay on track toward graduation by registering for classes each term and applying for financial aid. Connect with advising and tutoring services to support your academic success.
Program Overview
Program Contact Information
Michele Somogy
Phone: (252) 222-6033
Hospitality and Culinary Arts Building
Email: [email protected]
This curriculum provides specific training required to prepare students to assume positions as trained culinary professionals in a variety of food service settings including full service restaurants, hotels, resorts, clubs, catering operations, contract food service and health care facilities.
Students will be provided theoretical knowledge/practical applications that provide critical competencies to meet industry demands, including environmental stewardship, operational efficiencies and professionalism. Courses include sanitation/safety, baking, garde manger, culinary fundamentals/production skills, nutrition, customer service, purchasing/cost control, and human resource management.
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 food service manager.
Culinary Arts
Stay on track towards graduation.
Course Sequence
Fall Semester
Spring Semester
| Course Code | Title | Credits |
|---|---|---|
| CUL-135 | Food and Beverage Service | 2 |
| CUL-135A | Food and Beverage Service Lab | 1 |
| CUL-112 | Nutrition for Foodservice | 3 |
| HUM-115 or ART-111 | Critical Thinking or Art Appreciation Choose one: HUM-115: Critical Thinking; ART-111: Art Appreciation | 3 |
| CUL-130 | Menu Design | 2 |
| CUL-160 | Baking I | 3 |
| Sub-Total Credits | 14 | |
Summer Semester
| Course Code | Title | Credits |
|---|---|---|
| HRM-220 | Cost Control-Food and Beverage | 3 |
| Sub-Total Credits | 4 | |
Fall Semester
| Course Code | Title | Credits |
|---|---|---|
| CUL-230 | Global Cuisines | 5 |
| ENG-111 | Writing and Inquiry | 3 |
| PSY-118 | Interpersonal Psychology | 3 |
| COM-231 | Public Speaking | 3 |
| WBL-112AB | Work-Based Learning I | 1 |
| Sub-Total Credits | 15 | |
Spring Semester
| Course Code | Title | Credits |
|---|---|---|
| CUL-250 | Classical Cuisine | 5 |
| CUL-270 | Garde Manger II | 3 |
| CUL-170 | Garde Manger I | 3 |
| WBL-112BB | Work-Based Learning I | 1 |
| HRM-140 | Legal Issues-Hospitality | 3 |
| Sub-Total Credits | 15 | |
Total Credits: 69 credits
Culinary Arts - Certificate
Stay on track towards graduation.
Course Sequence
Fall Semester
| Course Code | Title | Credits |
|---|---|---|
| ACA-122 | College Transfer Success | 1 |
| CUL-110 | Sanitation and Safety | 2 |
| CUL-112 | Nutrition for Foodservice | 3 |
| CUL-170 | Garde Manger I | 3 |
| Sub-Total Credits | 9 | |
Spring Semester
| Course Code | Title | Credits |
|---|---|---|
| CUL-140 | Culinary Skills I | 5 |
| CUL-160 | Baking I | 3 |
| Sub-Total Credits | 8 | |
Total Credits: 17 credits
Available Classes
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