Asheville-Buncombe Technical Community College

Culinary Technology

The Culinary Technology curriculum provides specific training required to prepare students to assume positions as trained culinary professionals in a variety of food service settings, including full service restaurants, hotels, resorts, clubs, catering operations, contract food service, and health care facilities.

Course offerings emphasizing practical application, a strong theoretical knowledge base, and professionalism provide the critical competencies to successfully meet industry demands. Courses include sanitation, food/beverage service and control, baking, gardemanger, American and international cuisines, food production, and hospitality supervision.

Graduates should qualify for entry-level positions, such as line cook, station chef, and assistant pastry 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 Technology —

Associate in Applied Science degree

First Semester (Fall)
		Title	Class	Lab	Work	Credit
CIS	110	Introduction to Computers	2	2	0	3
CUL	110	Sanitation and Safety	2	0	0	2
CUL	110A	Sanitation and Safety Lab	0	2	0	1
CUL	140	Basic Culinary Skills	2	6	0	5
CUL	150	Food Science	1	2	0	2
ENG	111	Expository Writing	3	0	0	3
MAT	115	Mathematical Models	2	2	0	3
			12	14	0	19
Second Semester (Spring)
CUL	120	Purchasing	2	0	0	2
CUL	160	Baking I	1	4	0	3
CUL	170	Gardemanger I I	1	4	0	3
CUL	240	Advanced Culinary Skills	1	8	0	5
CUL	240A	Advanced Culinary Skills Lab	0	3	0	1
HRM	220	Food and Beverage Controls	3	0	0	3
			8	19	0	17
Third Semester (Summer)
COE	112CU	Co-op Work Experience I	0	0	20	2
Fourth Semester (Fall)
COM	231	Public Speaking	3	0	0	3
CUL	130	Menu Design	2	0	0	2
CUL or CUL	180   275	International/American Cuisine   Catering Cuisine	1	8	0	5
CUL or CUL	260   285	Baking II   Competition Fundamentals	1	4	0	3
CUL	270	Gardemanger II	1	4	0	3
HRM	245	Hospitality Human Resource Management	3	0	0	3
			11	16	0	19
Fifth Semester (Spring)
CUL	112	Nutrition for Food Service	3	0	0	3
CUL	135	Food and Beverage Service	2	0	0	2
CUL	135A	Food and Beverage Service Lab	0	2	0	1
CUL	214	Wine Appreciation	1	2	0	2
CUL	250	Classical Cuisine	1	8	0	5
PSY	150	General Psychology	3	0	0	3
		Humanities Elective	3	0	0	3
			13	12	0	19
		Program Totals	44	61	20	76