Therapeutic Culinary Certificate

This certificate is designed to offer students basic culinary skills, an understanding of food safety and sanitation, nutrition, and food science, and an in-depth look at specialized dietary needs through therapeutic cuisine. In only three semesters of study, students will earn a certificate that will provide a range of skillsets that employers value in healthcare fields as well as traditional restaurant venues.

The Therapeutic Culinary Certificate coursework can be of particular value to:

Individuals already employed in the fields of healthcare and food service who desire to increase their understanding of specialized and restrictive diets.
Students who are currently completing or who have previously completed the requirements of the ACEF (American Culinary Federation Education Foundation) Apprenticeship or USDL Journeyworker Apprenticeship.

Students interested in completing the Therapeutic Culinary Certificate have the following options.

The Therapeutic Culinary Certificate coursework can be applied toward the course requirements for the College’s associate degree in Culinary Arts. Students can graduate with both the certificate and the A.A.S.
Students can earn the certificate and then complete the requirements of the Culinary Arts A.A.S. degree at a later time
Students may choose to pursue additional credentials offered by the College, including certificates, diplomas, and associate degrees offered within the Hospitality Education Department.

Courses requiring a grade of “C” or better: CUL

Specific Requirements

General college admission requirements must be met.
At least 50% of the credit hours toward this certificate must be earned at the College.
Students must pass all courses required to earn the certificate with a grade of “C” or higher
Students must satisfy any course prerequisite requirements and pass such courses with a grade of “C” or higher
Students pursuing the certificate should be aware that employers in Hospitality or Foodservice can require prospective volunteers interns, and employees to pass criminal background, drug screen, and citizenship verification checks before they are allowed to work at an organization.

Course Code	Course	Credit Hours	Link to course details
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 ‌‌

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-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 ‌‌

Course Code

Course

Credit Hours

CUL-165

This course covers the principles of therapeutic cooking with an emphasis on gluten free, allergy free, and vegan cooking. Topics include vegan, lacto-ovo, vegetarian, nut-free, dairy-free, wheat-free, soy-free, and corn-free meal preparation. Upon completion, students should be able to demonstrate an understanding of common dietary preferences and intolerances, and be able to safely and accurately execute allergy-free meal plan preparation.

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Total Credit Hours Required:

Curriculum is based on the 2024-25 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.