Culinary Arts, AAS

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Program Intro

The Culinary Arts–A55150 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.

Curriculum Preview

SAMPLE COURSES

  • CIS 111 – Basic PC Literacy
    This course provides an overview of computer concepts. Emphasis is placed on the use of personal computers and software applications for personal and fundamental workplace use.
  • CUL 160 – Baking I
    This course covers basic ingredients, techniques, weights and measures, baking terminology, and formula calculations. Topics include yeast/chemically leavened products, laminated doughs, pastry dough batter, pies/tarts, meringue, custard, cakes and cookies, icings, glazes, and basic sauces.

SAMPLE COURSES:

  • CUL 240 – Culinary Skills II
    This course is designed to further students’ knowledge of the fundamental concepts, skills, and techniques involved in basic cookery. Emphasis is placed on meat identification/fabrication, butchery and cooking techniques/methods; appropriate vegetable/starch accompaniments; compound sauces; plate presentation; breakfast cookery; and quantity food preparation.
  • HRM 215 – Restaurant Management
    This course provides an overview of the responsibilities and activities encountered in managing a food and beverage operation. Topics include planning, organization, accounting, marketing, trends, and human resources from an integrated managerial viewpoint.

SAMPLE COURSES:

  • CUL 275 – Catering Cuisine
    This course covers the sequential steps to successful catering that include sales, client needs, menu planning, purchasing, costing, event pricing, staffing, and sanitation concerns. Emphasis is placed on new culinary competencies and skills specific to catering preparation, presentation, and customer service.
  • MAT 110 – Math Measurement & Literacy
    This course provides an activity-based approach that develops measurement skills and mathematical literacy using technology to solve problems for non-math intensive programs. Topics include unit conversions and estimation within a variety of measurement systems; ratio and proportion; basic geometric concepts; financial literacy; and statistics including measures of central tendency, dispersion, and charting of data.

SAMPLE COURSES:

  • CUL 112 – Nutrition for FoodService
    This course covers the principles of nutrition and its relationship to the foodservice industry. Topics include personal nutrition fundamentals, weight management, exercise, nutritional adaptation/analysis of recipes/menus, healthy cooking techniques, and marketing nutrition in a foodservice operation.
  • CUL 120 – Purchasing
    This course covers purchasing for foodservice operations. Emphasis is placed on yield tests, procurement, negotiating, inventory control, product specification, purchasing ethics, vendor relationships, food product specifications and software applications.

SAMPLE COURSES:

  • COM 110 – Introduction to Communication
    This course provides an overview of the basic concepts of communication and the skills necessary to communicate in various contexts. Emphasis is placed on communication theories and techniques used in interpersonal group, public, intercultural, and mass communication situations.
  • CUL 230 – Global Cuisines
    This course provides practical experience in the planning, preparation, and presentation of representative foods from a variety of world cuisines. Emphasis is placed on indigenous ingredients and customs, nutritional concerns, and cooking techniques.
Culinary Arts Mission, Goals, and Objectives

It is the mission of the Culinary Arts Associate in Applied Science Degree at Lenoir Community College to promote student success by providing a culinary education with a management component with emphasis on culinary fundamentals that will build culinary skill, knowledge, self-confidence, and pride. Graduates will gain the experience and knowledge that will lead to professional culinary careers.

The goal of the Culinary Arts program is to provide a structured curriculum that graduates students who possess the fundamental culinary, nutrition, basic management knowledge and technical skills necessary to obtain qualified employment in the food service industry. The Culinary Arts program expects graduates to display and promote a working knowledge of safe sanitation practices; stress the importance of human safety and well-being; and possess the skills and knowledge that will enable them to achieve success.

  • Graduates of the Culinary Arts AAS program will be proficient in in-depth culinary technical tasks competencies.
  • Graduates of the Culinary Arts AAS program will be able to apply critical thinking skills in foodservice environments.
  • Graduates of the Culinary Arts AAS program will be able to demonstrate sanitation practices in compliance with state and federal regulations.

Paying for College

What is financial aid? Financial aid is money that is given or borrowed to help pay for college. It can come from federal, state, local, school and private entities. North Carolina and the federal government award millions of dollars each year to help students pay for college. Don’t forget Scholarships! Scholarships are gifts. They don’t need to be repaid. There are thousands of them, offered by schools, employers, individuals, private companies, nonprofits, communities, religious groups, and professional and social organizations.

Paying for College
Scholarships
Tuition and Fees
Types of Financial Aid

Who to Contact

For more information:
Jeffrey Yourdon
Culinary Arts Program Chair/Instructor

Waller (Bldg 24), Room 305
Phone: (252) 527-6223, ext. 925
Fax: (252) 233-6879
Email: jayourdon54@lenoircc.edu

For more information:
Patricia Walston
Culinary Arts Instructor

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

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