Welcome to Wilkes Community College!

Culinary Arts

What is Culinary Arts?

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, 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.

Checksheets

2012 Associate in Applied Science	2011 Associate in Applied Science
2012 Diploma	2011 Diploma
2012 Line Cook Certificate	2011 Line Cook Certificate

08/03/12

Typical Courses
Student Learning Outcomes
Additional Information
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

ED.Gov logo Gainful Employment Information

Additional information and links coming soon.

Contact Information:

Jordan, Kimrey J
Lead Instructor, Culinary Arts
(336) 838-6506
kimrey.jordan@wilkescc.edu