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Culinary Arts–A55150

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

Students will be provided theoretical knowledge/practical applications that provide critical competencies to meet industry demands, including environmental stewardship, operational efficiencies and professionalism. Courses include sanitation/safety, baking, garde–manger, culinary fundamentals/production skills, nutrition, customer service, purchasing/cost control, and human resource management.

Graduates should qualify for entry–level opportunities including prep cook, line cook, and station 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

Course and hour requirements

Semester–by–Semester Plan

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

Patricia Walston
Culinary Arts Instructor
Waller (Building 24), Room 303
Phone: (252) 527-6223, ext. 938
Fax: (252) 233-6879