Lenoir Community College 2nd 8-week bourses begin October 15
PROSPECTIVE STUDENTS CURRENT STUDENTS APPLY ONLINE SEARCH LCC COURSE SCHEDULE
Facebook YouTube Twitter
LCC - LancerLogin
LCC - Moodle
LancerMail
LancerAlert
LCC WebAdvisor
Intranet

CULINARY TECHNOLOGY - A55150
Lenoir Community College Culinary Technology - A55200

The Culinary Technology Curriculum provides specific training required to prepare students to assume positions as trained culinary professionals in a variety of food service settings including full service restaurants, hotels, resorts, clubs, catering operations, contract food service, and health care facilities.

Course offerings emphasize practical application, a strong theoretical knowledge base, professionalism. and provides the critical competencies to successfully meet industry demands. Courses also include sanitation, food/beverage service and control, baking, garde manager, American/international cuisines, food production, and hospitality supervision.

Graduates should qualify for entry level positions, such as line cook, station chef, and assistant pastry chef. American Culinary Federation certification is available to graduates. With experience, graduates may advance to positions such as sous-chef, executive chef, or food service manager.

 
Culinary Arts Mission Statement
 
- View course & hour requirements for Culinary Technology - A55150
- Cooking with the Stars
For recipes or more information, please contact Jeanne Kennedy at 252.233.6875 or email jkennedy@lenoircc.edu.
 
For more information please contact:
Jeffrey Yourdon
Culinary Arts Program Chair/Instructor

Waller (Building 24), Room 305
Phone: (252) 527-6223, ext. 925
Fax: (252) 233-6879
Email: jayourdon54@lenoircc.edu
 
Patricia Walston
Culinary Arts Instructor

Waller (Building 24), Room 303
Phone: (252) 527-6223, ext. 938
Fax: (252) 233-6879
Email: plwalston62@lenoircc.edu
 

P.O. Box 188 - 231 Hwy 58 South - Kinston, NC 28502-0188 - PH (252) 527-6223 - FAX (252) 233-6879 - Updated: 9/30/14 - Email LCC Webmaster