Culinary Arts Degree

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 Learning Outcomes

P1: Students will demonstrate the ability to interpret how cost of food and labor effect the successful management of a hospitality business.

P2: Students will be able to employ critical thinking skills to follow through with customers, in order to meet customer expectations of service.

P3: Students will be able to facilitate and execute the menu production, the plating and the services of a live event.

P4: Students will be able to work effectively and efficiently as a team, using effective time management decision making skills, and recipe direction.

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:

Basic PC Literacy Click for details
CIS 111
2.00
Basic PC Literacy Close
CIS
111

This course provides an overview of computer concepts. Emphasis is placed on the use of personal computers and software applications for personal and fundamental workplace use. Upon completion, students should be able to demonstrate basic personal computer skills.

Credits: 2.00
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 Click for details
BIO 155
3.00
Nutrition Close
BIO
155

This course covers the biochemistry of foods and nutrients with consideration of the physiological effects of specialized diets for specific biological needs. Topics include cultural, religious, and economic factors that influence a person’s acceptance of food, as well as nutrient requirements of the various life stages. Upon completion, students should be able to identify the functions and sources of nutrients, the mechanisms of digestion, and the nutritional requirements of all age groups.

Credits: 3.00
Prerequisites:
Corequisites:

HRM 110
3.00
Introduction to Hospitality and Tourism Close
HRM
110

This course covers the growth and progress of the hospitality industry. Topics include tourism, lodging, resorts, gaming, restaurants, foodservice and clubs. Upon completion, students should be able to demonstrate an understanding of the background, context, and career opportunities that exist within the hospitality industry.

Credits: 3.00
Prerequisites:
Corequisites:

MAT 110
3.00
Mathematical Measurement and Literacy Close
MAT
110

This course provides an activity-based approach that develops measurement skills and mathematical literacy using technology to solve problems for non-math intensive programs. Topics include unit conversions and estimation within a variety of measurement systems; ratio and proportion; basic geometric concepts; financial literacy; and statistics including measures of central tendency, dispersion, and charting of data. Upon completion, students should be able to demonstrate the use of mathematics and technology to solve practical problems, and to analyze and communicate results.

Credits: 3.00
Prerequisites:
Corequisites:

14 Total Credits

Second Semester

Purchasing Click for details
CUL 120
2.00
Purchasing Close
CUL
120

This course covers purchasing for foodservice operations. Emphasis is placed on yield tests, procurement, negotiating, inventory control, product specification, purchasing ethics, vendor relationships, food product specifications and software applications. Upon completion, students should be able to apply effective purchasing techniques based on the end-use of the product.

Credits: 2.00
Prerequisites:
Corequisites:

Menu Design Click for details
CUL 130
2.00
Menu Design Close
CUL
130

This course introduces menu design and its relationship to foodservice operations. Topics include layout, marketing, concept development, dietary concerns, product utilization, target consumers and trends. Upon completion, students should be able to design, create and produce menus for a variety of foodservice settings.

Credits: 2.00
Prerequisites:
Corequisites:

Food and Beverage Service Click for details
CUL 135
2.00
Food and Beverage Service Close
CUL
135

This course is designed to cover the practical skills and knowledge necessary for effective food and beverage service in a variety of settings. Topics include greeting/service of guests, dining room set-up, profitability, menu sales and merchandising, service styles and reservations. Upon completion, students should be able to demonstrate competence in human relations and the skills required in the service of foods and beverages.

Credits: 2.00
Prerequisites:
Corequisites:

Food and Beverage Service Lab Click for details
CUL 135A
1.00
Food and Beverage Service Lab Close
CUL
135A

This course provides a laboratory experience for enhancing student skills in effective food and beverage service. Emphasis is placed on practical experiences including greeting/service of guests, dining room set-up, profitability, menu sales and merchandising, service styles and reservations. Upon completion, students should be able to demonstrate practical applications of human relations and the skills required in the service of foods and beverages.

Credits: 1.00
Prerequisites:
Corequisites:

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:

15 Total Credits

Third Semester

Work-Based Learning I Click for details
WBL 112AB
1.00
Work-Based Learning I Close
WBL
112AB

This course provides a work-based learning experience with a college-approved employer in an area related to the student’s program of study. Emphasis is placed on integrating classroom learning with related work experience. Upon completion, students should be able to evaluate career selection, demonstrate employability skills, and satisfactorily perform work-related competencies.

Credits: 1.00
Prerequisites:
Corequisites:

1 Total Credits

Fourth Semester

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:

Global Cuisines Click for details
CUL 230
5.00
Global Cuisines Close
CUL
230

This course provides practical experience in the planning, preparation, and presentation of representative foods from a variety of world cuisines. Emphasis is placed on indigenous ingredients and customs, nutritional concerns, and cooking techniques. Upon completion, students should be able to research and execute a variety of international and domestic menus.

Credits: 5.00
Prerequisites:
Corequisites:

Culinary Skills II Click for details
CUL 240
5.00
Culinary Skills II Close
CUL
240

This course is designed to further students’ knowledge of the fundamental concepts, skills, and techniques involved in basic cookery. Emphasis is placed on meat identification/fabrication, butchery and cooking techniques/methods; appropriate vegetable/starch accompaniments; compound sauces; plate presentation; breakfast cookery; and quantity food preparation. Upon completion, students should be able to plan, execute, and successfully serve entrees with complementary side items.

Credits: 5.00
Prerequisites:
Corequisites:

Writing and Inquiry Click for details
ENG 111
3.00
Writing and Inquiry Close
ENG
111

This course is designed to develop the ability to produce clear writing in a variety of genres and formats using a recursive process. Emphasis includes inquiry, analysis, effective use of rhetorical strategies, thesis development, audience awareness, and revision. Upon completion, students should be able to produce unified, coherent, well-developed essays using standard written English.

Credits: 3.00
Prerequisites:
Corequisites:

Critical Thinking Click for details
HUM 115
3.00
Critical Thinking Close
HUM
115

This course introduces the use of critical thinking skills in the context of human conflict. Emphasis is placed on evaluating information, problem solving, approaching cross-cultural perspectives, and resolving controversies and dilemmas. Upon completion, students should be able to demonstrate orally and in writing the use of critical thinking skills in the analysis of appropriate texts.

Credits: 3.00
Prerequisites:
Corequisites:

or

Art Appreciation Click for details
ART 111
3.00
Art Appreciation Close
ART
111

This course introduces the origins and historical development of art. Emphasis is placed on the relationship of design principles to various art forms including but not limited to sculpture, painting, and architecture. Upon completion, students should be able to identify and analyze a variety of artistic styles, periods, and media.

Credits: 3.00
Prerequisites:
Corequisites:

15 Total Credits

Fifth Semester

Public Speaking Click for details
COM 231
3.00
Public Speaking Close
COM
231

This course provides instruction and experience in preparation and delivery of speeches within a public setting and group discussion. Emphasis is placed on research, preparation, delivery, and evaluation of informative, persuasive, and special occasion public speaking. Upon completion, students should be able to prepare and deliver well-organized speeches and participate in group discussion with appropriate audiovisual support.

Credits: 3.00
Prerequisites:
Corequisites:

Classical Cuisine Click for details
CUL 250
5.00
Classical Cuisine Close
CUL
250

This course is designed to reinforce the classical culinary kitchen. Topics include the working Grand Brigade of the kitchen, signature dishes and classical banquets. Upon completion, students should be able to demonstrate competence in food preparation in a classical/upscale restaurant or banquet setting.

Credits: 5.00
Prerequisites:
Corequisites:

Garde Manger II Click for details
CUL 270
3.00
Garde Manger II Close
CUL
270

This course is designed to further students’ knowledge in basic cold food preparation techniques and pantry production. Topics include pates, terrines, galantines, decorative garnishing skills, carving, charcuterie, smoking, canapes, hors d’oeuvres, and related food items. Upon completion, students should be able to design, set up, and evaluate a catering/event display to include a cold buffet with appropriate showpieces.

Credits: 3.00
Prerequisites:
Corequisites:

Cost Control-Food and Beverage Click for details
HRM 220
3.00
Cost Control-Food and Beverage Close
HRM
220

This course introduces controls and accounting procedures as applied to costs in the hospitality industry. Topics include reports, cost control, planning and forecasting, control systems, financial statements, operational efficiencies, labor controls and scheduling. Upon completion, students should be able to demonstrate an understanding of food, beverage, and labor cost control systems for operational troubleshooting and problem solving.

Credits: 3.00
Prerequisites:
Corequisites:

Interpersonal Psychology Click for details
PSY 118
3.00
Interpersonal Psychology Close
PSY
118

This course introduces the basic principles of psychology as they relate to personal and professional development. Emphasis is placed on personality traits, communication/leadership styles, effective problem solving, and cultural diversity as they apply to personal and work environments. Upon completion, students should be able to demonstrate an understanding of these principles of psychology as they apply to personal and professional development.

Credits: 3.00
Prerequisites:
Corequisites:

17 Total Credits

Sixth Semester

HRM 245
3.00
Human Resource Management-Hospitality Close
HRM
245

This course introduces a systematic approach to human resource management in the hospitality industry. Topics include training/development, staffing, selection, hiring, recruitment, evaluation, benefit administration, employee relations, labor regulations/laws, discipline, motivation, productivity, shift management, contract employees and organizational culture. Upon completion, students should be able to apply human resource management skills for the hospitality industry.

Credits: 3.00
Prerequisites:
Corequisites:

Work-Based Learning I Click for details
WBL 112BB
1.00
Work-Based Learning I Close
WBL
112BB

This course provides a work-based learning experience with a college-approved employer in an area related to the student’s program of study. Emphasis is placed on integrating classroom learning with related work experience. Upon completion, students should be able to evaluate career selection, demonstrate employability skills, and satisfactorily perform work-related competencies.

Credits: 1.00
Prerequisites:
Corequisites:

4 Total Credits