2022-2023 College Catalog 
    
    Mar 29, 2024  
2022-2023 College Catalog [ARCHIVED CATALOG]

Culinary Arts, AAS


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Program Code: A55150

(2019*03)

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 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 is available to graduates. With experience, graduates may advance to positions such as sous-chef, executive chef, or food service manager.

Culinary Arts, AAS Semester-By-Semester Plan  

General Education Hours: 15-16 Hours


Social/Behavioral Sciences: 3 Hours


Math/Natural Sciences: 3-4 Hours


Major Hours: 61 Hours


Total Culinary Arts, AAS: 76-77 Credits


For more information:

Jeffrey Yourdon
Culinary Arts Program Chair/Instructor

Waller (Building 024), Room 305
Phone: (252) 527-6223, ext. 925
Fax: (252) 233-6879
Email: jayourdon54@lenoircc.edu

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