Wilkes Community College Wilkes Community College
Wilkes Community College
YouTube Shutterfly LinkedIn Twitter Facebook

Culinary Arts

What is Culinary Arts? 

CulinaryThe 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, gardemanger, culinary fundamentals/production skills, nutrition, customer service, purchasing/cost control, and human resource management.  

Graduates should qualify for entry-level opportunities including pre-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, pastry chef, executive chef, or food service manager.



  • Typical Courses
  • Student Learning Outcomes
  • Additional Information
  • Checksheets
  • Contact Information

Typical Courses

  • Sanitation and Safety
  • Culinary Skills
  • Baking
  • Food and Beverage Service
  • Gardemanger
  • Fruit & Vegetable Production
  • Nutrition for Food Service
  • Purchasing
  • Global Cuisines
  • Contemporary Cuisines
  • Human Resource Management - Hospitality
  • Wine Appreciation
  • Advanced Culinary Skills

Student Learning Outcomes:

Graduates of the WCC Culinary Program will:

  • Maintain sanitation levels required by Federal, State, and Local Officials.    
  • Apply fundamental concepts of knife skills, basic food preparation, and equipment knowledge.    
  • Pursue best research and use of standard menus for all types of foods and services.    
  • Operate & clean commercial equipment properly.    
  • Access, compile, and evaluate food cost, labor cost, beverage cost, and operation cost from the point of making profit.    
  • Apply knowledge of culinary math, written & oral communication, restaurant business knowledge, kitchen supervision, and cooking ability.    
  • Recognize and demonstrate work habits that model the professional chef and ethical behavior in the food service work place. 

Occupational Outlook Handbook icon   Occupational Outlook Handbook

ED.Gov logoGainful Employment Information


Additional information and links coming soon.

Contact Information:

Kimrey Jordan
Jordan, Kimrey  J
Lead Instructor, Culinary Arts
(336) 838-6506