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Academics >> Programs of Study >> Culinary Arts

Culinary Arts
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Culinary Arts blends the specialized culinary skills of food preparation, management, and service with critical thinking, clear communication, business ethics, and teamwork skills. College of The Albemarle’s Culinary Arts Program is designed to prepare students to assume positions as trained professionals in a wide variety of foodservice settings including full service restaurants, hotels, resorts, clubs, catering operations, contract food service vendors, and health care facilities. Courses include sanitation, food and beverage service and control, baking, American and International cuisines, food production, and hospitality supervision.

Successful Culinary Arts graduates qualify for entry-level positions such as line cook, station chef, and assistant pastry chef. After gaining experience in the workplace, graduates may advance to positions such as sous chef, executive chef, or foodservice manager. According to the U.S. Department of Labor, job prospects for skilled candidates in culinary fields are excellent. Employment within this field is expected to grow 10-20% over the next ten years.

These classes are only offered at the Edenton-Chowan Campus.

Leslie Lippincott
Instructor, Culinary Technology 
Edenton-Chowan Office: 202 (E) 
(252) 482-7900 x 2421
leslie_lippincott@albemarle.edu

Occupational Outlook Handbook - Chefs, Cooks, and Food Preparation Workers

Gainful Employment Disclosures

If you are undecided about your program of study or need further assistance visit Career Services.

Admissions

Curriculum Guide

 


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