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 food service manager.
Upon successful completion of this program, the student should be able to:
- Demonstrate the sauté cooking method.
- Create mother sauces and stocks.
- Demonstrate proper knife use and maintain kitchen knives in a safe manner.
- Demonstrate an understanding of basic math calculations that are used in the food service industry.
- Perform cooking methods learned in the 1st year cooking labs used to create the meals scheduled for various catering buffets.
- Demonstrate the baking method in yeast/quick bread.
- Demonstrate proper technique in the creaming method for cakes.
A.A.S. in Culinary Arts (A55150)
Program of Study
| Fall Semester | |||
| ACA-111 | College Student Success | 1 | |
| CUL-110 | Sanitation & Safety | 2 | |
| CUL-140 | Culinary Skills I | 5 | |
| CUL-160 | Baking I | 3 | |
| ENG-111 | Writing and Inquiry | 3 | |
| Spring Semester | |||
| BPA-165 | Hot and Cold Desserts | 3 | |
| CIS-110 | Introduction to Computers | 3 | |
| CUL-240 | Culinary Skills II | 5 | |
| CUL-260 | Baking II | 3 | |
| MAT-110 | Mathematical Measurement & Literacy | 3 | |
| Summer Semester | |||
| BPA-130 | European Cakes & Tortes | 3 | |
| CUL-170 | Garde Manger I | 3 | |
| HRM-245 | Human Res. Management – Hopitality | 3 | |
| PSY-150 | General Psychology | 3 | |
| Fall Semester | |||
| COM-110 | Introduction to Communication | 3 | |
| CUL-120 | Purchasing | 2 | |
| CUL-230 | Global Cuisines | 5 | |
| CUL-275 | Catering Cuisine | 5 | |
| WBL-111 | Work-Based Learning I | 1 | |
| Spring Semester | |||
| CUL-112 | Nutrition for Foodservices | 3 | |
| CUL-135 | Food and Beverage Service | 2 | |
| CUL-245 | Contemporary Cuisines | 5 | |
| ## | Humanities/Fine Arts Elective | 3 | |
| WBL-121 | Work-Based Learning II | 1 |
## Humanities/Fine Arts Electives – ART-111, HUM-115, MUS-110, REL-110
Baking and Pastry Certificate (C55150A)
Program of Study
This certificate prepares individuals to work as a pastry chef in the baking/pastry industry, including restaurants, hotels, baking/pastry shops, and retail markets.
| CUL-110 | Sanitation & Safety | 2 |
| CUL-160 | Baking I | 3 |
| CUL-260 | Baking II | 3 |
| BPA-130 | European Cakes & Tortes | 3 |
| BPA-165 | Hot and Cold Desserts | 3 |
Earn College Credit in High School
A CCP pathway for high school juniors and seniors is available for this program. Visit the Career and College Promise page for more information.
The Career and College Promise (CCP) Program provides opportunities for eligible high school students to start college early, where courses can count for dual credit (credit in the high school and college at the same time), all TUITION-FREE! CCP students accelerate completion of college certificates, diplomas, and associate degrees that provide entry-level job skills and/or lead to college transfer credit.
Culinary Instructor
Department: Faculty
Phone: (252) 246-1273
Email: dbishop@wilsoncc.edu
Office: K100a
Dean of Business and Applied Technologies
Department: Faculty
Phone: (252) 246-1339
Email: ahicks@wilsoncc.edu
Office: G207a
