Culinary Arts
Program Overview
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.
AAS Degree – Culinary Arts
An Associate in Applied Science (AAS) degree is built to get you career-ready. Completed in about two (2) years, you’ll gain classroom knowledge and hands-on experience while applying scientific and business principles to real-world work in areas such as healthcare, information technology, development, production, business administration, management, or service.
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
Certificate – Culinary Arts
Certificate programs are short-term training options that can typically be completed in one (1) year or less. They are designed to prepare you for employment, upgrade your skills, or provide retraining—helping you quickly gain the knowledge and hands-on experience needed to advance in the workforce.
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
WCE Available Classes
Boost your skills, explore new careers, or stay current in your field with Carteret CC’s Workforce Continuing Education. Our flexible, non-credit courses—offered online or in-person—range from a few hours to several hundred hours and cover everything from technical training to professional development and personal enrichment. Affordable and practical, these courses help you grow your career and reach your goals on your schedule.
Program Overview
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.
AAS Degree - 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
Certificate – Culinary Arts
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
WCE Available Classes
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