Culinary Arts Degree

The Culinary Arts curriculum provides specific training required to prepare students to assume positions as trained culinary professionals in a variety of foodservice settings including full service restaurants, hotels, resorts, clubs, catering operations, contract foodservice 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 foodservice manager.

Degree Awarded – The Associate in Applied Science Degree – Culinary Arts is awarded by the College upon completion of this program.

Admissions

  • Complete a CPCC Admissions Form
  • Submit an official high school diploma as well as college transcripts to the Admission/Records Center.
  • Take placement tests in English, Reading, and Arithmetic.
  • All needed developmental studies courses must be completed prior to beginning CUL, HRM, and BPA prefix courses.
  • Make an appointment to see an academic advisor.
  • Make an appointment to see the Culinary Arts Program Chair, Jim Bowen 704.330.6770.
  • Many courses have prerequisites or corequisites.  Check the Course Descriptions section for details.
  • Students must have a CUL, HRM, or BPA program code.


Notes

  • Students entering this program should take the courses in bold print first.
  • Progression in this program is dependent upon a score of “C” or better in all courses with CUL, HRM, and BPA prefixes.
  • All CUL and BPA lab classes require student accident medical insurance.

Contact Information – The Culinary Arts program is in the Hospitality Education Division.  For more information, call  704.330.6770 or 704.330.6721.

Major and Related Course Requirements


Class Lab
Credits
CUL 111 Success in Hospitality Studies 1 0 1
CUL 110 Sanitation & Safety 2 0 2
CUL 112 Nutrition for Foodservice 3 0 3
CUL 135 Food & Beverage Service 2 0 2
CUL 135A Food & Beverage Service Lab 2 0 2
CUL 140 Culinary Skills I 2 6 5
CUL 140A Culinary Skills I Lab 0 3 1
CUL 150 Food Science 1 2 2
CUL 240 Culinary Skills II 1 8 5
CUL240A Culinary Skills II Lab 0 3 1
CUL 230 Global Cusine 1 8 5
CUL 230A Global Cusine Lab 0 3 1
CUL 160 Baking I 1 4 3
CUL 160A Baking I Lab 0 3 1
CUL 170 Garde Manger I 1 4 3
CUL 170A Garde Manger I Lab 0 3 1
CUL 260 Baking II 1 4 3
CUL 260A Baking II Lab 0 3 1
CUL 270 Garde Manger II 1 4 3
CUL 270A Garde Manger II Lab 0 3 1
CUL 273 Career Development 1 0 1
HRM 220 Food & Beverage Control 3 0 3
HRM 225 Beverage Management 3 0 3
HRM 245 Human Resource Management 3 0 3
COE 112 Cooperative Education 0 0 2

General Education Core Requirements:
ENG 111 Expository Writing 3 0 3
ENG 114 Professional Research & Reporting 3 0 3
Choose a minimum of three credit hours from the list of approved courses:
Mathematics
3 0 3
Social/Behavioral Sciences 3 0 3
Communications 3 0 3
Humanities/Fine Arts 3 0 3
Total Credit Hours 75