Program Overview
College of The Albemarle’s (COA) Culinary Arts program, offered at COA – Edenton-Chowan, 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, students will:
- Demonstrate proper safety and sanitation procedures in a food service operation
- Perform appropriate knife cuts accurately to industry standards
- Execute proper cooking techniques to achieve appropriate culinary methodologies
- Measure ingredients and scale recipes precisely
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 8 weeks) |
n/a | 2 | n/a | n/a | 2 | 2 |
| CUL 140 Culinary Skills I (1st 8 weeks) |
Corequisite: CUL 110 | 2 | 6 | n/a | 8 | 5 |
| CUL 135 Food and Beverage Service | n/a | 2 | n/a | n/a | 2 | 2 |
| CUL 240 Culinary Skills II (2nd 8 week) |
Prerequisites: CUL 110 and CUL 140 | 1 | 8 | n/a | 9 | 5 |
| CUL 273 Career Development (2nd 8 weeks) |
n/a | 1 | n/a | n/a | 1 | 1 |
| ENG 102 Applied Communications or MAT 110 Math Measurement and Literacy |
Prerequisite for MAT 110: MAT 003 Tier 1 Corequisite for MAT 110: MAT 010 |
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 | n/a | 3 | n/a | n/a | 3 | 3 |
| CUL 120 Purchasing | n/a | 2 | n/a | n/a | 2 | 2 |
| CUL 160 Baking I (1st 8 weeks) |
Corequisite: CUL 110 | 1 | 4 | n/a | 5 | 3 |
| CUL 170 Garde Manger I (2nd 8 weeks) |
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 |
| COM 101 Workplace Communication | n/a | 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 |
n/a | 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 | n/a | 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 |
n/a | 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 | |||||
| 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 | n/a | 2 | n/a | n/a | 2 | 2 |
| CUL 140 Culinary Skills I | Corequisite: CUL 110 | 2 | 6 | n/a | 8 | 5 |
| CUL 135 Food and Beverage Service | n/a | 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 | 21 | 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 | n/a | 3 | n/a | n/a | 3 | 3 |
| CUL 120 Purchasing | n/a | 2 | n/a | n/a | 2 | 2 |
| CUL 160 Baking I | Corequisites: CUL 110 | 1 | 4 | n/a | 5 | 3 |
| CUL 170 Garde Manger I | 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 | |||||