Culinary Arts and Hospitality

Culinary Arts and Hospitality
A.A.S./Certificate

Culinary Arts and Hospitality

The hands-on training you will receive at Asheville-Buncombe Technical Community College will provide you with the skills and knowledge to succeed in this very exciting and fast-growing field.

Why Choose a Career in the Hospitality Industry?

  • The restaurant industry employs an estimated 12.8 million people, making it the nation's largest employer outside of government.
  • The restaurant industry is expected to add 2 million jobs over the next decade, for total employment of 14.8 million in 2017.

Why Choose Asheville-Buncombe Technical Community College?

  • Our Hot Food Team won First Place at the American Culinary Federation National Junior Hot Food Competition in July 2007. They won Second Place in 2006. (See details under "Competition Information.")
  • Our Culinary Arts and Baking and Pastry Arts programs are both accredited by the American Culinary Federation.
  • You cannot beat community college tuition for value for a 2-year degree.

Student Experiences

  • Hands-on practical experience in our 39,000 square-foot building and renovated 1870s house, with 5 state-of-the-art kitchens, banquet room, 5 dining rooms, a large demonstration hall, and student-run lodge.
  • Outstanding internship relationships with some of the finest restaurants, country clubs, and hotels in the Southeast.

Successful Graduates

  • Chief Operating Officer, Hampton Inn of America
  • Vice President Culinary and Corporate Chef of Ritz Carlton Hotels
  • Pastry Chef French Laundry
  • Executive Chef Kendall Jackson Wineries

Qualified Faculty

  • Graduates of the Culinary Institute of America, Rochester Institute of Technology, Johnson and Wales University, and New England Culinary Institute.
  • Active members of the American Culinary Federation and the International Council on Hotel, Restaurant, and Institutional Education.

Career Opportunities

The career opportunities listed below are available around the country and the world as well as locally.

  • Executive Chef
  • Sous Chef
  • Executive Sous Chef
  • Kitchen Manager
  • Kitchen Supervisor
  • Banquet Chef/Supervisor
  • Line Cook
  • Baker
  • Pastry Chef
  • Saute Chef
  • Grill Chef
  • Garde Manger Chef
  • Saucier
  • Food and Beverage Purchase Agent
  • Equipment Purveyor
  • Food Research Chef
  • Consultant
  • Food Stylist
  • Food Writer

American Culinary Federation certification is available to graduates.

Salaries

Earnings of entry-level cooks in the United States range from $23,000 to $31,000.

Baking and Pastry Arts Career Opportunities

The Baking and Pastry Arts program prepares graduates for employment as baking and pastry professionals in a variety of food service settings--

  • Restaurants
  • Hotels
  • Resorts
  • Catering businesses
  • Independent bakeries/pastry shops
  • Wholesale/retail markets
  • High‑volume bakeries

Graduates should qualify for entry-level positions--

  • Pastry/bakery assistant
  • Area pastry chef
  • Assistant pastry chef

With experience, advancement opportunities may include--

  • Pastry chef
  • Cake designer
  • Bakery manager

American Culinary Federation certification is available to graduates.

Salaries

Earnings of entry-level bakers and pastry chefs in the United States range from $23,000 to $31,000.

Hospitality Management Career Opportunities

The Hospitality Management Program trains students to work as supervisory and management personnel in--

  • Resorts
  • Hotels
  • Restaurants
  • Airlines
  • Retirement homes
  • Clubs

Career opportunities listed below are available locally and worldwide.

  • Catering Manager
  • Management Trainee
  • Restaurant Manager
  • Director of Food Services
  • Reservations Manager
  • Front Office Manager
  • Country Club Manager
  • Food and Beverage Manager

Salaries

Earnings of entry-level employees in Hospitality Management in the United States range from $24,000 to $35,000.

Good to Know

Asheville-Buncombe Technical Community College has an open door admissions policy. High school graduation or equivalent is normally required for admission to any curriculum. If a student is in need of financial assistance, they should contact the Financial Aid Office. A-B Tech is committed to the philosophy that no eligible student should be denied access to higher education because of a lack of financial resources.

Chef Cathy Horton
Director, The Brumit Center for Culinary Arts & Hospitality
Chair, Culinary Arts & Hospitality Management
(828) 398-7667
cathrynjstrohmhorton@abtech.edu

The mission of A-B Tech’s Culinary Arts program is to provide students with the fundamental knowledge and skills essential in entry-level positions meeting the professional standards and growing demands of the culinary industry.

A-B Tech Culinary Arts program is accredited by the

American Culinary Federation.

A-B Tech Culinary Arts in the News

Hands-On Education

Culinary Arts students learn by doing. Students participate in practical education experiences that translate classroom learning into real life. Opportunities include:

  • 5 state-of-the-art kitchens and equipment
  • cooperative education positions with industry-respected leaders
  • on-campus restaurant with a banquet room and five dining rooms
  • chef demonstrations in elevated demo kitchen/hall

Culinary Competition Awards

Our Culinary Arts students have won numerous state, regional, and national Culinary Competitions.

Successful Graduates

Numerous graduates have held important culinary leadership positions throughout the country.

  • Vice President Culinary and Corporate Chef of Ritz Carlton Hotels
  • Cook at Alinea Restaurant in Chicago (Voted 2011 6th Best Restaurant in the World by London’s Restaurant Magazine)
  • Owner/Partner Outback Restaurant
  • Pastry Chef French Laundry
  • Executive Chef Kendall Jackson Wineries
  • Associate Editor, The Rosengarten Report

Dining at A-B Tech

The Culinary Arts and Hospitality students offer dining experiences on most Thursdays in the fall and spring semesters. These lunches and dinners are staged by the students to gain real-world experience while still in school. Meals are held in the Magnolia Building and Fernihurst Building dining rooms on the A-B Tech campus.

If you would like to be on the email list to receive our schedule and menus, please email reservations@abtech.edu.

Program Completion Graduate Data Reports

ACFEFAC Program Outcomes Report

Mission

The mission of A-B Tech’s Baking and Pastry Arts program is to provide students with the fundamental knowledge and skills essential in entry-level positions meeting the professional standards and growing demands of the baking industry.

Our Baking and Pastry Arts program is accredited by the American Culinary Federation.

The Baking and Pastry Arts degree provides students with practical hands-on and theoretical training in the areas of--

  • Artisan and Specialty Breads
  • Petit Fours
  • Classical and European Pastries
  • Tortes and Special Occasion Cakes
  • Chocolate Artistry
  • Plated Desserts
  • Confections and Show Pieces

In addition, the curriculum includes courses in--

  • Food Science
  • Sanitation and Safety
  • Human Resource Management
  • Food and Beverage Controls
  • Marketing
  • Nutrition

Baking and Pastry Arts are part of the Department of Culinary Arts and Hospitality at A-B Tech.

Program Completion Graduate Data Reports

ACFEFAC Program Outcomes Report

The Hospitality Management Program utilizes industry and local hospitality standards and practices to provide students with the fundamental knowledge and practical skills necessary for successful employment in an entry-level hospitality management position.

Areas of study

  • Front Office Management
  • Accounting
  • Marketing
  • Food and Beverage Control
  • Human Resource Management
  • Event Planning
  • Food Preparation and Service.
  • An internship program is also provided to enable the student to acquire experience under the direction of a qualified manager and college supervisor.
  • In addition to the degree program, students have an opportunity to earn certification in individual subjects from the National Restaurant Association and the American Hotel & Motel Association.

Practical Experience

All Hospitality Management majors receive practical experience to prepare them for their future careers.

  • In the Magnolia and Fernihurst Buildings kitchens and dining rooms, students practice the preparation of foods and a variety of service styles, providing delicious meals for guests from both the campus and the community.
  • An on-campus lodge, The Mountain Tech Lodge, operated and maintained by the students, provides practical experience under the direction of the college faculty.