This 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.
Because the use of computers is integral to this curriculum, some courses are delivered in an online format.
Unique Aspects of the Culinary Arts Program
- All instructors in the Culinary Arts program bring decades of world-wide diverse hands-on experience to the classrooms and labs.
- Our instructors have won numerous medals and accolades in national and international competitions.
- Lab classes have an average of a ten-to-one student-to-instructor ratio.
- The program is taught in one of the newest buildings on the campus in large state-of-the-art facility.
Culinary Arts Program Special Requirements
Special Program Requirements and Technical Standards in our Culinary and Baking labs:
Because health and safety is paramount, all tasks, where applicable, must be performed in a safe and timely manner. These requirements may be assessed by our instructors.
These industry standards are set forth by the FDA food code which is enforced by the Moore County Health Department, our advisory board members, and faculty of the Culinary and Pastry Arts Department.
Students must be able to:
- Lift and move, without assistance, cookware typically found in a commercial kitchen.
- Lift and move stock and supplies up to 50 pounds.
- Stand and move about a kitchen and/or laboratory for up to 8 hours.
- Complete cleaning responsibilities requiring stooping, bending, and climbing.
- Move freely, quickly, and safely in a close environment.
- Work in coordination with faculty and fellow students at all times.
- Maintain a professional manner in all situations.
- Pour and handle liquids, including hot liquids.
- Safely handle hot foods.
- Perform repetitive tasks required in a commercial kitchen.
- Use a hand-held fire extinguisher.
- Set up and break down mop bucket
- Set up and break down dish machine
- Take trash and recycling out and re-line bins
- Set up 3 compartment sink.
- Finding, identifying, and using tools and equipment to safely perform these tasks.
- Locating and identifying certain chemicals and using them safely and correctly.
- Safely and accurately store and stack items in the cooler according to FDA Code listed in the servsafe text.
- Other tasks as needed.
This is not a comprehensive list and may be added to at any time.
Students are required to complete a cooperative work experience related to their program of study where they work for an approved employer. Classroom learning is integrated with work experience allowing career selection evaluation, the demonstration of marketable skills and satisfactory performance of work-related competencies.
Erin Durkee, CHE
Department Chair Culinary Arts & Pastry Arts
Coordinator Culinary Arts