Culinary Arts

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.

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Culinary Arts (A55150)

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.
  • All needed developmental studies courses must be completed prior to beginning CUL, HRM and BPA prefix courses.
  • Make an appointment and meet with an academic advisor.
  • Make an appointment and meet with Culinary Arts Program Chair, Jim Bowen 704.330.6770.
  • Many courses have prerequisites or co-requisites. Check the Courses section for details.
  • Students must have a CUL, HRM, or BPA program code.

Notes

  • 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.

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General Education Requirements
ENG 111Writing and Inquiry3.0
Select 3 credits from the following:3.0
Writing and Research in the Disciplines
Literature-Based Research
Professional Research & Reporting
Select 3 credits from the following:3.0
Introduction to Communication
Intro to Interpersonal Communication
Public Speaking
Select 3 credits from the following:3.0
Art Appreciation
Art History Survey I
Art History Survey II
Survey of American Art
Non-Western Art History
Dance Appreciation
Theatre Appreciation
Literature of the Theatre
Oral Interpretation
American Literature I
American Literature II
British Literature I
British Literature II
Western World Literature I
Western World Literature II
Myth in Human Culture
Introduction to Film
Humanities I
Humanities II
Music Appreciation
Introduction to Jazz
History of Rock Music
Opera and Musical Theatre
Philosophical Issues
Western Philosophy I
Western Philosophy II
Introduction to Logic
World Religions
Eastern Religions
Western Religions
Introduction to Old Testament
Introduction to New Testament
Religion in America
Select 3 credits from the following:3.0
General Anthropology
Cultural Anthropology
Comparative Cultures
Survey of Economics
Principles of Microeconomics
Principles of Macroeconomics
World Regional Geography
World Civilizations I
World Civilizations II
American History I
American History II
Introduction to Political Science
American Government
Comparative Government
International Relations
General Psychology
Social Psychology
Developmental Psychology
Abnormal Psychology
Introduction to Sociology
Sociology of the Family
Social Problems
Social Diversity
Select 3 credits from the following:3.0
Algebra/Trigonometry I
Quantitative Literacy
Statistical Methods I
Precalculus Algebra
Precalculus Trigonometry
Calculus I
Major Requirements
CUL 110Sanitation and Safety2.0
CUL 110ASanitation and Safety Lab1.0
CUL 140Culinary Skills I5.0
CUL 160Baking I3.0
CUL 170Garde Manger I3.0
CUL 240Culinary Skills II5.0
HRM 245Human Resource Management-Hospitality3.0
HRM 220Cost Control-Food and Beverage3.0
CUL 135Food and Beverage Service2.0
WBL 112Work-Based Learning I2.0
NUT 110Nutrition3.0
or CUL 112 Nutrition for Foodservice
CUL 135AFood and Beverage Service Lab1.0
CUL 150Food Science2.0
CUL 160ABaking I Lab1.0
CUL 260Baking II3.0
CUL 260ABaking II Lab1.0
HRM 225Beverage Management3.0
CUL 170AGarde Manger I Lab1.0
CUL 111Success in Hospitality Studies1.0
CUL 140ACulinary Skills I Lab1.0
CUL 240ACulinary Skills II Lab1.0
CUL 273Career Development1.0
CUL 245Contemporary Cuisines5.0
CUL 245A1.0
Select one of the following:3.0
Competition Fundamentals
Garde Manger II Lab
and Garde Manger II
Total Credits75

No diplomas offered.

Culinary Arts Certificate Specialization in Culinary Skills

This certificate is available only to high school students through Career and College Promise.

CUL 110Sanitation and Safety2.0
CUL 110ASanitation and Safety Lab1.0
CUL 140Culinary Skills I5.0
CUL 140ACulinary Skills I Lab1.0
CUL 111Success in Hospitality Studies1.0
CUL 240Culinary Skills II5.0
CUL 240ACulinary Skills II Lab1.0
Total Credits16

Courses

CUL 110. Sanitation and Safety. 2.0 Credits. Class-2.0. Clinical-0.0. Lab-0.0. Work-0.0

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.

Prerequisites: Take DMA 010 DMA 020 DMA 030

CUL 110A. Sanitation and Safety Lab. 1.0 Credit. Class-0.0. Clinical-0.0. Lab-2.0. Work-0.0

This course provides a laboratory experience for enhancing student skills in the basic principles of sanitation and safety. Emphasis is placed on 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 practical applications of sanitation and safety procedures in the hospitality industry.

CUL 111. Success in Hospitality Studies. 1.0 Credit. Class-1.0. Clinical-0.0. Lab-0.0. Work-0.0

This course provides an orientation to the resources available and academic skills necessary to achieve success in a hospitality program. Emphasis is placed on technical and interpersonal skills, study skills, ethics, professionalism and time management as they relate to a hospitality field. Upon completion, students should be able to manage their learning experiences to successfully meet their educational goals.

Prerequisites: Take DMA 010 DMA 020 DMA 030

CUL 112. Nutrition for Foodservice. 3.0 Credits. Class-3.0. Clinical-0.0. Lab-0.0. Work-0.0

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.

CUL 130. Menu Design. 2.0 Credits. Class-2.0. Clinical-0.0. Lab-0.0. Work-0.0

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.

Prerequisites: Take CUL 111 with a minimum grade of C

CUL 135. Food and Beverage Service. 2.0 Credits. Class-2.0. Clinical-0.0. Lab-0.0. Work-0.0

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.

CUL 135A. Food and Beverage Service Lab. 1.0 Credit. Class-0.0. Clinical-0.0. Lab-2.0. Work-0.0

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.

CUL 140A. Culinary Skills I Lab. 1.0 Credit. Class-0.0. Clinical-0.0. Lab-3.0. Work-0.0

This course provides laboratory experience for enhancing student skills in the fundamental concepts, skills and techniques in basic cookery, and moist, dry and combination heat. Emphasis is placed on practical experiences including 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 demonstrate competency in the basic cooking skills used in the foodservice industry.

CUL 140. Culinary Skills I. 5.0 Credits. Class-2.0. Clinical-0.0. Lab-6.0. Work-0.0

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. Guest service may be a course component.


CUL 142. Fundamentals of Food. 5.0 Credits. Class-2.0. Clinical-0.0. Lab-6.0. Work-0.0

This course introduces the student to the basic principles of cooking, baking and kitchen operations. Topics include preparation methods for protein, starch, vegetable/fruit identification/selection, storage; breakfast cookery, breads, sweet dough/pastries, basic fabrication, knife skills, and mise en place. Upon completion, students should be able to execute efficiently a broad range of basic cooking/baking skills as they apply to different stations in foodservice operations.

CUL 150. Food Science. 2.0 Credits. Class-1.0. Clinical-0.0. Lab-2.0. Work-0.0

This course covers the chemical and physical changes in foods that occur with cooking, handling, and processing. Emphasis is placed on practical application of heat transfer and its effect on color/flavor/texture, emulsification, protein coagulation, leavening agents, viscosity, and gel formation. Upon completion, students should be able to demonstrate an understanding of these principles as they apply to food preparation in an experimental setting.

Prerequisites: Take CUL 110 Minimum grade C

CUL 160. Baking I. 3.0 Credits. Class-1.0. Clinical-0.0. Lab-4.0. Work-0.0

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.

CUL 160A. Baking I Lab. 1.0 Credit. Class-0.0. Clinical-0.0. Lab-3.0. Work-0.0

This course provides a laboratory experience for enhancing student skills in basic baking. Emphasis is placed on the practical experiences of yeast/chemically leavened products, laminated/pastry dough, batter, pies/tarts, meringue, custard, cakes and cookies, icings, glazes and basic sauces. Upon completion, students should be able to demonstrate a basic proficiency in bakeshop applications.

CUL 170. Garde Manger I. 3.0 Credits. Class-1.0. Clinical-0.0. Lab-4.0. Work-0.0

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.

CUL 170A. Garde Manger I Lab. 1.0 Credit. Class-0.0. Clinical-0.0. Lab-3.0. Work-0.0

This course provides a laboratory experience for enhancing student skills in basic cold food preparation techniques and pantry production. Emphasis is placed on the practical experiences that include salads, sandwiches, appetizers, dressings, basic garnishes, cheeses, cold sauces, and related food items. Upon completion, students should be able to demonstrate proficiency in the design of a cold food display.

CUL 240. Culinary Skills II. 5.0 Credits. Class-1.0. Clinical-0.0. Lab-8.0. Work-0.0

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. Guest service may be a course component.

Prerequisites: Take CUL 110 CUL 140 Minimum grade C

CUL 240A. Culinary Skills II Lab. 1.0 Credit. Class-0.0. Clinical-0.0. Lab-3.0. Work-0.0

This course provides a laboratory experience for furthering students' knowledge of the fundamental concepts, skills, and techniques involved in basic cookery. Emphasis is placed on practical applications of meat identification/fabrication; butchery and cooking techniques/methods; appropriate vegetable/starch accompaniments; compound sauces; plate presentation; breakfast cookery; and food preparation. Upon completion, students should be able to demonstrate a basic proficiency in the preparation of entrees and accompaniments.

Prerequisites: Take CUL 110 CUL 140 Minimum grade C

CUL 245. Contemporary Cuisines. 5.0 Credits. Class-1.0. Clinical-0.0. Lab-8.0. Work-0.0

This course introduces students to current culinary trends which include a variety of preparation methods. Topics include current and developing trends such as adaptation of native/regional ingredients and preparation methods into contemporary cuisines. Upon completion, students should be able to demonstrate knowledge of a variety of contemporary cuisines.

Prerequisites: Take CUL 110 CUL 140 Minimum grade C

CUL 260. Baking II. 3.0 Credits. Class-1.0. Clinical-0.0. Lab-4.0. Work-0.0

This course is designed to further students' knowledge in ingredients, weights and measures, baking terminology and formula calculation. Topics include classical desserts, frozen desserts, cake and torte production, decorating and icings/glazes, dessert plating and presentation. Upon completion, students should be able to demonstrate pastry preparation, plating, and dessert buffet production skills.

Prerequisites: Take CUL 110 Minimum grade C

CUL 260A. Baking II Lab. 1.0 Credit. Class-0.0. Clinical-0.0. Lab-3.0. Work-0.0

This course provides a laboratory experience for enhancing student skills in classical desserts, laminated pastry dough, cake and torte decorating. Topics include practical experiences with classical desserts, frozen desserts, cake and torte production, decorating and icings/glazes, dessert plating and presentation. Upon completion, students should be able to perform cake-decorating techniques, produce pastry showpieces, and prepare and plate assorted pastries.

Prerequisites: Take CUL 110 Minimum grade C

CUL 270. Garde Manger II. 3.0 Credits. Class-1.0. Clinical-0.0. Lab-4.0. Work-0.0

This course is designed to further students? knowledge in basic cold food preparation techniques and pantry production. Topics include pâtés, terrines, galantines, decorative garnishing skills, carving, charcuterie, smoking, canapés, 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.

Prerequisites: Take CUL 110 CUL 140 Minimum grade C

CUL 270A. Garde Manger II Lab. 1.0 Credit. Class-0.0. Clinical-0.0. Lab-3.0. Work-0.0

This course provides a laboratory experience for enhancing student skills in basic cold food preparation techniques and pantry production. Emphasis is placed on practical experiences with pâtés, terrines, galantines, decorative garnishing skills, carving, charcuterie, smoking, canapés, hors d'oeuvres, and related food items. Upon completion, students should be able to demonstrate proficiency in the design/technical applications of advanced garde manger work including classical cold buffets incorporating appropriate showpieces.

Prerequisites: Take CUL 110 CUL 140 Minimum grade C

CUL 273. Career Development. 1.0 Credit. Class-1.0. Clinical-0.0. Lab-0.0. Work-0.0

This course introduces students to career planning/management practices that serve as a foundation for success in the hospitality industry. Emphasis is placed on self assessment, goal/career pathway development and employment strategies such as résumé preparation, interviewing techniques, and developing/utilizing the portfolio as a credential. Upon completion, students should be able to develop a career path leading to an effective job search.

CUL 285. Competition Fundamentals. 3.0 Credits. Class-1.0. Clinical-0.0. Lab-4.0. Work-0.0

This course provides practical experience in planning, techniques, and procedures required for culinary competitions and exhibitions. Emphasis is placed on competition strategies including menu planning, teamwork, plate design, flavor profiles, recipe development, nutrition, advanced knife/culinary skills, professionalism, and portfolio development. Upon completion, students should be able to apply competition/exhibition skills and standards in the competition arena and professional kitchen.

Prerequisites: Take One: CUL 110, CUL 110A, CUL 140, or CUL 160