Culinary Technology 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 Technology 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 Technology 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.

For more information about the careers within this program of study, please click on the links below:

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

If you are undecided about your program of study or need further assistance go to the Career Counseling Web Page.