Culinary Arts A.A.S.

This 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 healthcare 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.

Specific Requirements

Courses requiring a grade of “C” or better: ACA, CUL, HRM, and WBL

Course Code	Course	Credit Hours	Link to course details
ACA-115		1
This course provides an orientation to the campus resources and academic skills necessary to achieve educational objectives. Emphasis is placed on an exploration of facilities and services, study skills, library skills, self-assessment, wellness, goal-setting, and critical thinking. Upon completion, students should be able to manage their learning experiences to successfully meet educational goals. View course details for Success & Study Skills ‌‌
CUL-110		2
This course introduces the basic principles of sanitation and safety relative to the hospitality industry. Topics include personal hygiene, sanitation and safety regulations, use and care of equipment, the principles of food-borne illness, and other related topics. Upon completion, students should be able to demonstrate an understanding of the content necessary for the successful completion of a nationally recognized food/safety/sanitation exam. View course details for Sanitation & Safety ‌‌
CUL-140		5
This course introduces the fundamental concepts, skills and techniques in basic cookery, and moist, dry and combination heat. Emphasis is placed on recipe conversion, measurements, terminology, classical knife cuts, safe food/equipment handling, flavorings/seasonings, stocks/sauces/soups, and related topics. Upon completion, students should be able to exhibit the basic cooking skills used in the foodservice industry. View course details for Culinary Skills I ‌‌
CUL-140A		1
This course provides a laboratory experience for enhancing student skills in the fundamental concepts, skills and techniques in basic cookery, and moist, dry and combination heat. Emphasis is placed on practical experiences including recipe conversion, measurements, terminology, classical knife cuts, safe food/equipment handling, flavorings/seasonings, stocks/sauces/soups, and related topics. Upon completion, students should be able to demonstrate competency in the basic cooking skills used in the foodservice industry. View course details for Culinary Skills I Lab ‌‌
CUL-150		2
This course covers the chemical and physical changes in foods that occur with cooking, handling, and processing. Emphasis is placed on the practical application of heat transfer and its effect on color/flavor/texture; emulsification, protein coagulation, leavening agents, viscosity, and gel formation. Upon completion, students should be able to demonstrate an understanding of these principles covered as they apply to food preparation in an experimental setting. View course details for Food Science ‌‌
ENG-111		3
This course is designed to develop the ability to produce clear writing in a variety of genres and formats using a recursive process. Emphasis includes inquiry, analysis, effective use of rhetorical strategies, thesis development, audience awareness, and revision. Upon completion, students should be able to produce unified, coherent, well-developed essays using standard written English. This is a Universal General Education Transfer Component (UGETC) course that satisfies English Composition. View course details for Writing and Inquiry ‌‌
MAT-110		3
This course provides an activity-based approach that develops measurement skills and mathematical literacy using technology to solve problems for non-math intensive programs. Topics include unit conversions and estimation within a variety of measurement systems; ratio and proportion; basic geometric concepts; financial literacy; and statistics including measures of central tendency, dispersion, and charting of data. Upon completion, students should be able to demonstrate the use of mathematics and technology to solve practical problems and to analyze and communicate results. View course details for Math Measurement & Literacy ‌‌

Course Code	Course	Credit Hours	Link to course details
CUL-160		3
This course covers basic ingredients, techniques, weights and measures, baking terminology and formula calculations. Topics include yeast/chemically leavened products, laminated doughs, pastry dough batter, pies/tarts, meringue, custard, cakes and cookies, icings, glazes, and basic sauces. Upon completion, students should be able to demonstrate proper scaling and measurement techniques and prepare and evaluate a variety of bakery products. View course details for Baking I ‌‌
CUL-170		3
This course introduces basic cold food preparation techniques and pantry production. Topics include salads, sandwiches, appetizers, dressings, basic garnishes, cheeses, cold sauces, and related food items. Upon completion, students should be able to present a cold food display and exhibit an understanding of the cold kitchen and its related terminology. View course details for Garde Manger I ‌‌
CUL-240		5
This course is designed to further students' knowledge of the fundamental concepts, skills, and techniques involved in basic cookery. Emphasis is placed on meat identification/fabrication, butchery and cooking techniques/methods; appropriate vegetable/starch accompaniments; compound sauces; plate presentation; breakfast cookery; and quantity food preparation. Upon completion, students should be able to plan, execute, and successfully serve entrees with complementary side items. View course details for Culinary Skills II ‌‌
CUL-240A		1
This course provides a laboratory experience for furthering students’ knowledge of the fundamental concepts, skills, and techniques involved in basic cookery. Emphasis is placed on practical applications of meat identification/fabrication; butchery and cooking techniques/methods; appropriate vegetable/starch accompaniments; compound sauces; plate presentation; breakfast cookery; and food preparation. Upon completion, students should be able to demonstrate basic proficiency in the preparation of entrées and accompaniments. View course details for Culinary Skills II Lab ‌‌
HRM-245		3
This course introduces a systematic approach to human resource management in the hospitality industry. Topics include training/development, staffing, selection, hiring, recruitment, evaluation, benefits administration, employee relations, labor regulations/laws, discipline, motivation, productivity, shift management, contract employees and organizational culture. Upon completion, students should be able to apply human resource management skills for the hospitality industry. View course details for Human Resource Mgmt-Hosp ‌‌

Course Code	Course	Credit Hours	Link to course details
WBL-112		2
This course provides a work-based learning experience with a college-approved employer in an area related to the student's program of study. Emphasis is placed on integrating classroom learning with related work experience. Upon completion, students should be able to evaluate career selection, demonstrate employability skills, and satisfactorily perform work-related competencies. View course details for Work-Based Learning I ‌‌

Course Code	Course	Credit Hours	Link to course details
CUL-112		3
This course covers the principles of nutrition and its relationship to the foodservice industry. Topics include personal nutrition fundamentals, weight management, exercise, nutritional adaptation/analysis of recipes/menus, healthy cooking techniques and marketing nutrition in a foodservice operation. Upon completion, students should be able to apply basic nutritional concepts to food preparation and selection. View course details for Nutrition for Foodservice ‌‌
CUL-230		5
This course provides practical experience in the planning, preparation, and presentation of representative foods from a variety of world cuisines. Emphasis is placed on indigenous ingredients and customs, nutritional concerns, and cooking techniques, Upon completion, students should be able to research and execute a variety of international and domestic menus. Weekly participation in buffets, banquets, and a la carte production enhances students’ supervisory and technical skills. View course details for Global Cuisines ‌‌
CUL-260		3
This course is designed to further students’ knowledge in ingredients, weights and measures, baking terminology and formula calculation. Topics include classical desserts, frozen desserts, cake and torte production, decorating and icings/glazes, dessert plating, and presentation. Upon completion, students should be able to demonstrate pastry preparation and plating, and dessert buffet production skills View course details for Baking II ‌‌
CUL-270		3
This course is designed to further students' knowledge of basic cold food preparation techniques and pantry production. Topics include pâtés, terrines, galantines, decorative garnishing skills, carving, charcuterie, smoking, canapés, hors d'oeuvres, and related food items. Upon completion, students should be able to design, set up, and evaluate a catering/event display to include a cold buffet with appropriate showpieces. View course details for Garde Manger II ‌‌
HRM-225		3
This course introduces the management of beverages served in hospitality operations. Topics include history and trends; service, procurement, and storage; knowledge and control of wines and fermented/distilled beverages; and non-alcoholic beverages, coffees, and teas. Upon completion, students should be able to demonstrate an understanding of responsible alcohol service and the knowledge of beverages consumed in a hospitality operation. View course details for Beverage Management ‌‌

Course Code	Course	Credit Hours	Link to course details
COM-231		3
This course provides instruction and experience in preparation and delivery of speeches within a public setting and group discussion. Emphasis is placed on research, preparation, delivery, and evaluation of informative, persuasive, and special occasion public speaking. Upon completion, students should be able to prepare and deliver well-organized speeches and participate in a group discussion with appropriate audiovisual support. This is a Universal General Education Transfer Component (UGETC) course that satisfies Communication. View course details for Public Speaking ‌‌
CUL-135		2
This course is designed to cover the practical skills and knowledge necessary for effective food and beverage service in a variety of settings. Topics include greeting/service of guests, dining room set-up, profitability, menu sales and merchandising, service styles and reservations. Upon completion, students should be able to demonstrate competence in human relations and the skills required in the service of foods and beverages. View course details for Food & Beverage Service ‌‌
CUL-135A		1
This course provides a laboratory experience for enhancing student skills in effective food and beverage service. Emphasis is placed on practical experiences including greeting/service of guests, dining room set-up, profitability, menu sales and merchandising, service styles and reservations. Upon completion, students should be able to demonstrate practical applications of human relations and the skills required in the service of foods and beverages. View course details for Food & Beverage Service Lab ‌‌
CUL-250		5
This course is designed to reinforce the classical culinary kitchen. Topics include the working Grand Brigade of the kitchen, signature dishes and classical banquets. Upon completion, students should be able to demonstrate competence in food preparation in a classical/upscale restaurant or banquet setting. View course details for Classical Cuisine ‌‌
HRM-220		3
This course introduces controls and accounting procedures as applied to costs in the hospitality industry. Topics include reports, cost control, planning and forecasting, control systems, financial statements, operational efficiencies, labor controls, and scheduling. Upon completion, students should be able to demonstrate an understanding of food, beverage, and labor cost control systems for operational troubleshooting and problem-solving. View course details for Cost Control–Food & Bev ‌‌
HUM-115		3
This course introduces the use of critical thinking skills in the context of human conflict. Emphasis is placed on evaluating information, problem-solving, approaching cross-cultural perspectives, and resolving controversies and dilemmas. Upon completion, students should be able to demonstrate orally and in writing the use of critical thinking skills in the analysis of appropriate texts. This course has been approved for transfer under the CAA as a general education course in Humanities/Fine Arts. View course details for Critical Thinking ‌‌
PSY-150		3
This course provides an overview of the scientific study of human behavior. Topics include history, methodology, biopsychology, sensation, perception, learning, motivation, cognition, abnormal behavior, personality theory, social psychology, and other relevant topics. Upon completion, students should be able to demonstrate a basic knowledge of the science of psychology. This is a Universal General Education Transfer Component (UGETC) course that satisfies Social/Behavioral Sciences. View course details for General Psychology ‌‌

Total Credit Hours Required:

See advisor for GedEd subs.

Curriculum is based on the 2024-2025 catalog.

Why General Education?

You may be asking yourself, “Why do I have to take (course name) when it is not directly related to my major?”

General Education courses will help you develop skills necessary to be successful in your major and in life. General Education can teach you how to talk to your employer, write a paper in a major course, understand interest rates on your car, and much more. General Education can also give you the skills to be a better member of society and a more informed citizen. Critical thinking, global understanding, and appreciation for the human experience are hallmarks of a well-rounded education.

How many hours of General Education do I have to take?

If you are enrolled in an Associate of Applied Science Degree program, a minimum of 15 general education hours are required in the following categories:

Six hours from Communication
Three hours from Humanities & Fine Arts
Three hours from Social & Behavioral Science
Three hours from Natural Science & Mathematics

General Education courses have been pre-selected for you by your faculty from the following list:

Communication	Humanities & Fine Arts	Social & Behavioral Science	Natural Science & Mathematics
COM-110	ART-111	ECO-251	BIO-161
COM-120	ART-114	ECO-252	BIO-163
COM-231	ART-115	HIS-111	BIO-168
ENG-110	HUM-110	HIS-112	MAT-110
ENG-111	HUM-115	HIS-131	MAT-121
ENG-112	MUS-110	HIS-132	MAT-143
ENG-114	MUS-112	POL-120	MAT-152
	PHI-215	PSY-150	MAT-171
	PHI-240	SOC-210	PHY-110/110A
		SOC-225	PHY-121

Degrees designed to transfer to universities require more general education hours. If you are enrolled in the Associate in Arts or Associate in Science, you are required to take 45 hours of General Education from the following categories:

Six hours in English Composition
Six to nine hours in Communication/Humanities & Fine Arts
Six to nine hours in Social & Behavioral Sciences
Three to eight hours in Mathematics
Four to eight hours in Natural Sciences
11 to 14 additional General Education hours

If you are enrolled in the Associate in Engineering, you are required to take 42 general education hours from the following:

Six hours in English Composition
Six hours in Communication/Humanities & Fine Arts
Six work hours in Social & Behavioral Sciences
12 hours in Mathematics
12 hours in Natural Sciences

If you are enrolled in the Associate in Fine Arts in Visual Arts, you are required to take 25 general education hours from the following:

Six hours in English Composition
Six hours in Communication/Humanities & Fine Arts
Six hours in Social & Behavioral Sciences
Three to four hours in Mathematics
Four hours in Natural Sciences

Additional information about General Education for transfer degrees, including courses that satisfy each category, may be found in the current College Catalog.

What will I learn in General Education?

At A-B Tech, our faculty have designed a general education core so that A-B Tech graduates will learn the following:

Students will critically evaluate information:

Students will demonstrate information literacy.
Students will critique works of human expression.
Students will analyze scientific literature.

Students will solve problems:

Students will identify processes.
Students will analyze problems.
Students will interpret the results.
Students will recommend appropriate strategies or solutions.

Students will effectively communicate.

Students will communicate appropriately about the subject.
Students will communicate appropriately with the audience.
Students will communicate appropriately for the medium.

Ever wonder how A-B Tech awards credit for a certain course?

A-B Tech complies with the North Carolina State Board of Community Colleges Code, so your courses are assigned the course level and receive the same amount of credit as courses at all 58 North Carolina Community Colleges.

If you want to read more about this, see the A-B Tech Policy and Procedure for the Assignment of Course Level Credit.