Culinary Arts Degree
Program Code: A55150
*Pending SACSCOC approval
| First Year | ||
|---|---|---|
| Fall | Hours | |
| CUL-110 | Sanitation and Safety | 2 |
| CUL-140 | Culinary Skills I | 5 |
| HRM-220 | Cost Control-Food and Beverage | 3 |
| CUL-135 | Food and Beverage Service | 2 |
| ENG-111 | Writing and Inquiry | 3 |
| Hours | 15 | |
| Spring | ||
| CUL-112 | Nutrition for Foodservice | 3 |
| CUL-160 | Baking I | 3 |
| CUL-240 | Culinary Skills II | 5 |
| COM-231 | Public Speaking | 3 |
| MAT-110 | Mathematical Measurement and Literacy | 3 |
| CUL-130 | Menu Design | 2 |
| Hours | 19 | |
| Second Year | ||
| Fall | ||
| CUL-170 | Garde Manger I | 3 |
| CUL-230 | Global Cuisines | 5 |
| CUL-260 | Baking II | 3 |
| WBL-111 | Work-Based Learning I | 1 |
| HUM-115 | Critical Thinking | 3 |
| Hours | 15 | |
| Spring | ||
| CUL-275 | Catering Cuisine | 5 |
| CUL-283 | Farm-To-Table | 5 |
| HRM-245 | Human Resource Management-Hospitality | 3 |
| WBL-121 | Work-Based Learning II | 1 |
| ECO-251 | Principles of Microeconomics | 3 |
| Hours | 17 | |
| Total Hours | 66 | |
The following occupational information is provided by www.nccareers.org and is subject to change. The occupations list is not an exhaustive list and may include careers that require higher levels of education than those provided at NCCCS colleges.
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Executive Chef (Ex Chef)
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Sous Chef
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Executive Sous Chef
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Kitchen Manager
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Chef de Cuisine
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Cuisine Chef
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Kitchen Supervisor
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Pizza Chef
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Restaurant Chef
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Pastry Chef
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Banquet Chef
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Cook
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Corporate Executive Chef
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Certified Executive Chef (CEC)
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Executive Pastry Chef
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Head Cook
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Passenger Vessel Chef
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Pastry Cook
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Cake Froster
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Cake Icer
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Cake Maker
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Cake Mixer
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Chef de Froid
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Confectioner
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Cooking Chef
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Head Chef
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Head Pastry Chef
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Kitchen Chef
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Master Chef
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Salad Chef
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School Cafeteria Head Cook
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Sushi Chef
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Chocolatier
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Culinary Artist
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Culinary Chef
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Culinary Specialist
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Menu Planner
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Pantry Chef
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Pastry Artist
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Personal Chef
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Wedding Cake Designer