Program Overview
College of The Albemarle’s (COA) Culinary Arts program, offered at the Edenton-Chowan Campus, will help prepare you for a career in a wide variety of food service settings including full-service restaurants, hotels, resorts, clubs, catering operations, contract food service vendors and healthcare facilities.
Degree and Certificate Options
- Culinary Arts — Diploma
- Culinary Arts — Certificate I
- Culinary Arts — Certificate II
Core Classes
- Critical thinking, communication and teamwork skills
- Business ethics
- American and international cuisines
- Food preparation
- Food and beverage service
- Baking
- Food production and hospitality supervision
- Sanitation
Student Learning Outcomes
Upon completion of the program, you’ll:
- Complete all requirements for a ServSafe™ sanitation certificate
- Demonstrate six classic French knife cuts
- Demonstrate correct baking mixing methods
- Demonstrate proficiency of four key concepts of culinary math: measurement and equivalents; recipe conversion; cost per unit, as purchased and edible portion; recipe, plate, menu, food costs and selling price
Careers
Entry-level employment opportunities include line cook, station chef and assistant pastry chef, with additional workplace experience leading to higher positions like sous chef, executive chef and food service manager.
Curriculum Guides
| First Year Fall Semester Course Number and Title |
Prerequisites and Corequisites |
Class Hours | Lab Hours | Clinical Hours | Total Contact Hours | Total Credit Hours |
|---|---|---|---|---|---|---|
| CUL 110 Sanitation and Safety (1st eight week) |
Prerequisite: Appropriate placement above a Basic Skills level | 2 | n/a | n/a | 2 | 2 |
| CUL 140 Culinary Skills I (1st eight week) |
Prerequisite: Appropriate placement above a Basic Skills level Corequisite: CUL 110 |
2 | 6 | n/a | 8 | 5 |
| CUL 135 Food and Beverage Service | Prerequisite: Appropriate placement above a Basic Skills level | 2 | n/a | n/a | 2 | 2 |
| CUL 240 Culinary Skills II (2nd eight week) |
Prerequisites: CUL 110 and CUL 140 | 1 | 8 | n/a | 9 | 5 |
| CUL 273 Career Development (2nd eight week) |
Prerequisite: Appropriate placement above a Basic Skills level | 1 | n/a | n/a | 1 | 1 |
| ENG 102 Applied Communications or MAT 110 Math Measurement and Literacy |
Prerequisite for ENG 102: none Prerequisite for MAT 110: DMA 010-030 |
3 – 2 | 0 – 2 | n/a | 3 – 4 | 3 |
| Total Semester Hours | 10 – 11 | 14 – 16 | n/a | 25 – 26 | 18 | |
| First Year Spring Semester Course Number and Title |
Prerequisites and Corequisites |
Class Hours | Lab Hours | Clinical Hours | Total Contact Hours | Total Credit Hours |
|---|---|---|---|---|---|---|
| CUL 112 Nutrition for Foodservice | Prerequisite: Appropriate placement above a Basic Skills level | 3 | n/a | n/a | 3 | 3 |
| CUL 120 Purchasing | Prerequisite: Appropriate placement above a Basic Skills level | 2 | n/a | n/a | 2 | 2 |
| CUL 160 Baking I (1st eight week) |
Prerequisite: Appropriate placement above a Basic Skills level Corequisites: CUL 110 |
1 | 4 | n/a | 5 | 3 |
| CUL 170 Garde Manger I (2nd eight week) |
Prerequisite: Appropriate placement above a Basic Skills level Corequisite: CUL 110 |
1 | 4 | n/a | 5 | 3 |
| CUL 230 Global Cuisines | Prerequisites: Appropriate placement above a Basic Skills level CUL 110 and CUL 140 |
1 | 8 | n/a | 9 | 5 |
| COM 101 Workplace Communication | none | 3 | n/a | n/a | 3 | 3 |
| WBL required courses: Option one: WBL 111 Work-Based Learning I (spring) 10 contact hours WBL 121 Work-Based Learning II (summer) 10 contact hours Option two: WBL 112 Work-Based Learning I (spring or summer) 20 contact hours |
none | 0 – 2 | n/a | 0 – 20 | 0 – 20 | 0 – 2 |
| Total Semester Hours | 11 – 13 | 16 | 0 – 20 | 27 – 47 | 19 – 21 | |
| First Year Summer Semester Course Number and Title |
Prerequisites and Corequisites |
Class Hours | Lab Hours | Clinical Hours | Total Contact Hours | Total Credit Hours |
|---|---|---|---|---|---|---|
| HRM 245 Human Resource Management | Prerequisites: Appropriate placement above a Basic Skills Level | 3 | n/a | n/a | 3 | 3 |
| WBL required courses: Option one: WBL 111 Work-Based Learning I (spring) 10 contact hours WBL 121 Work-Based Learning II (summer) 10 contact hours Option two: WBL 112 Work-Based Learning I (spring or summer) 20 contact hours |
none | 0 – 2 | n/a | 0 – 20 | 0 – 20 | 0 – 2 |
| Total Semester Hours | 3 – 5 | n/a | 0 – 20 | 3 – 23 | 3 – 5 | |
| Total Semester Hours Required for Diploma | 42 | |||||
*All CUL courses have a prerequisite of placing above a Basic Skills level using an appropriate placement measure.
| First Year Fall Semester Course Number and Title |
Prerequisites and Corequisites |
Class Hours | Lab Hours | Clinical Hours | Total Contact Hours | Total Credit Hours |
|---|---|---|---|---|---|---|
| CUL 110 Sanitation and Safety | Prerequisite: Appropriate placement above a Basic Skills level | 2 | n/a | n/a | 2 | 2 |
| CUL 140 Culinary Skills I | Prerequisite: Appropriate placement above a Basic Skills level Corequisites: CUL 110 |
2 | 6 | n/a | 8 | 5 |
| CUL 135 Food and Beverage Service | Prerequisite: Appropriate placement above a Basic Skills level | 2 | n/a | n/a | 2 | 2 |
| CUL 240 Culinary Skills II | Prerequisites: CUL 110 and CUL 140 | 1 | 8 | n/a | 9 | 5 |
| Total Semester Hours | 7 | 14 | n/a | 23 | 14 | |
| Total Semester Hours Required for Certificate I | 14 | |||||
To complete higher level certificates, students may be required to complete coursework offered in the previous certificate to meet all required course prerequisites.
| First Year Fall Semester Course Number and Title |
Prerequisites and Corequisites |
Class Hours | Lab Hours | Clinical Hours | Total Contact Hours | Total Credit Hours |
|---|---|---|---|---|---|---|
| CUL 112 Nutrition for Foodservice | Prerequisite: Appropriate placement above a Basic Skills level | 3 | n/a | n/a | 3 | 3 |
| CUL 120 Purchasing | Prerequisite: Appropriate placement above a Basic Skills level | 2 | n/a | n/a | 2 | 2 |
| CUL 160 Baking I | Prerequisite: Appropriate placement above a Basic Skills level Corequisites: CUL 110 |
1 | 4 | n/a | 5 | 3 |
| CUL 170 Garde Manger I | Prerequisite: Appropriate placement above a Basic Skills level Corequisite: CUL 110 |
1 | 4 | n/a | 5 | 3 |
| CUL 230 Global Cuisines | Prerequisites: CUL 110 and CUL 140 | 1 | 8 | n/a | 9 | 5 |
| Total Semester Hours | 8 | 16 | n/a | 24 | 16 | |
| Total Semester Hours Required for Certificate II | 16 | |||||