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Culinary Arts

Ladles

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:

  1. Complete all requirements for a ServSafe™ sanitation certificate
  2. Demonstrate six classic French knife cuts
  3. Demonstrate correct baking mixing methods
  4. 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.

Occupational Outlook Handbook

Gainful Employment Disclosures

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