The Culinary Arts 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. Course offerings emphasize practical application, a strong theoretical knowledge base and professionalism and provides the critical competencies to successfully meet industry demands. Courses also include sanitation, food/beverage service and control, baking, garde manger, American/International cuisines, food production, and hospitality supervision. Graduates should qualify for entry-level positions such as line cook, station chef, and assistant pastry chef. With experience, graduates may advance to positions such as sous-chef, executive chef, or food service manager. For students interested in a four-year degree, our program is proud to have an articulation agreement with Johnson and Wales University.
General Education COM 110 Introduction to Communication ENG 111 Expository Writing HUM/FA Humanities/Fine Arts Elective MAT 140 Survey of Mathematics PSY 150 General Psychology
Major Core Courses COE 131 Co-op Work Experience III COE 211 Co-op Work Experience IV CUL 110 Sanitation and Safety CUL 112 Nutrition for Food Service CUL 120 Purchasing CUL 135 Food and Beverage Service CUL 140 Culinary Skills I CUL 160 Baking I CUL 170 Garde Manger I CUL 240 Culinary Skills II HRM 245 Human Resource Management - Hospitality
Other Major Courses CUL 120A Purchasing Lab CUL 130 Menu Design CUL 135A Food and Beverage Service Lab CUL 230 Global Cuisines CUL 250 Classical Cuisine CUL 260 Baking II CUL 270 Garde Manger II HRM 110 Introduction to Hospitality & Tourism HRM 220 Cost Control - Food & Beverage
Other Required Courses ACA 115 Success and Study Skills CIS 110 Introduction to Computers
Total Semester Hour Credits for AAS Degree 75
For more information on the Culinary curriculum, contact:
Chef Don Sexauer Culinary Instructor Phone: (252) 451-8362 E-mail: