Culinary Arts Certificate

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.

Program Contact

Charles Park
Chair, Culinary Arts, Baking & Pastry Arts, Hospitality Management
Culinary Arts Building
Phone: (252) 222-6034
Email: parkc@carteret.edu

First Semester

College Transfer Success Click for details
ACA 122
1.00
College Transfer Success Close
ACA
122

This course provides information and strategies necessary to develop clear academic and professional goals beyond the community college experience. Topics include the CAA, college policies and culture, career exploration, gathering information on senior institutions, strategic planning, critical thinking, and communications skills for a successful academic transition. Upon completion, students should be able to develop an academic plan to transition successfully to senior institutions.

Credits: 1.00
Prerequisites:
Corequisites:

Sanitation and Safety Click for details
CUL 110
2.00
Sanitation and Safety Close
CUL
110

This course introduces the basic principles of sanitation and safety relative to the hospitality industry. Topics include personal hygiene, sanitation and safety regulations, use and care of equipment, the principles of food-borne illness, and other related topics. Upon completion, students should be able to demonstrate an understanding of the content necessary for successful completion of a nationally recognized food/safety/sanitation exam.

Credits: 2.00
Prerequisites:
Corequisites:

Nutrition for Foodservice Click for details
CUL 112
3.00
Nutrition for Foodservice Close
CUL
112

This course covers the principles of nutrition and its relationship to the foodservice industry. Topics include personal nutrition fundamentals, weight management, exercise, nutritional adaptation/analysis of recipes/menus, healthy cooking techniques and marketing nutrition in a foodservice operation. Upon completion, students should be able to apply basic nutritional concepts to food preparation and selection.

Credits: 3.00
Prerequisites:
Corequisites:

Garde Manger I Click for details
CUL 170
3.00
Garde Manger I Close
CUL
170

This course introduces basic cold food preparation techniques and pantry production. Topics include salads, sandwiches, appetizers, dressings, basic garnishes, cheeses, cold sauces, and related food items. Upon completion, students should be able to present a cold food display and exhibit an understanding of the cold kitchen and its related terminology.

Credits: 3.00
Prerequisites:
Corequisites:

9 Total Credits

Second Semester

Culinary Skills I Click for details
CUL 140
5.00
Culinary Skills I Close
CUL
140

This course introduces the fundamental concepts, skills and techniques in basic cookery, and moist, dry and combination heat. Emphasis is placed on recipe conversion, measurements, terminology, classical knife cuts, safe food/equipment handling, flavorings/seasonings, stocks/sauces/soups, and related topics. Upon completion, students should be able to exhibit the basic cooking skills used in the foodservice industry.

Credits: 5.00
Prerequisites:
Corequisites:

Baking I Click for details
CUL 160
3.00
Baking I Close
CUL
160

This course covers basic ingredients, techniques, weights and measures, baking terminology and formula calculations. Topics include yeast/chemically leavened products, laminated doughs, pastry dough batter, pies/tarts, meringue, custard, cakes and cookies, icings, glazes and basic sauces. Upon completion, students should be able to demonstrate proper scaling and measurement techniques, and prepare and evaluate a variety of bakery products.

Credits: 3.00
Prerequisites:
Corequisites:

8 Total Credits