Culinary Arts

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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 foodservice 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 may be available to graduates. With experience, graduates may advance to positions including sous chef, pastry chef, executive chef, or foodservice manager.

Culinary Lunch Reservations

Learning Outcomes

  • Maintain sanitation levels required by Federal, State, and Local officials. Operate and clean commercial equipment properly.
  • Pursue best research and use of standard menus for all types of foods and services.
  • 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 and 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.
  • Apply fundamental concepts of knife skills, basic food preparation, and equipment knowledge.

Job Outlook

Annual demand for Culinary Arts/Chef Training in our service area is currently 277 job openings. This is expected to decrease by 0.45% in the next year.

Contact Information

Image of Celena Nilo
Celena Nilo, AAS
Lead Instructor - Culinary Arts
Phone: 336-838-6506
canilo749@wilkescc.edu

Pathways

Course Requirements

    First Year - Fall Semester
    • ACA 115 Success & Study Skills

      This course provides an orientation to the campus resources and academic skills necessary to achieve educational objectives. Emphasis is placed on an exploration of facilities and services, study skills, library skills, self-assessment, wellness, goal-setting, and critical thinking. Upon completion, students should be able to manage their learning experiences to successfully meet educational goals.

    • CUL 110 Sanitation & Safety

      This course introduces the basic principles of sanitation and safety relative to the hospitality industry. Topics include personal hygiene, sanitation and safety regulations, use and care of equipment, the principles of food-borne illness, and other related topics. Upon completion, students should be able to demonstrate an understanding of the content necessary for successful completion of a nationally recognized food/safety/sanitation exam.

    • CUL 140 Culinary Skills I

      This course introduces the fundamental concepts, skills and techniques in basic cookery, and moist, dry and combination heat. Emphasis is placed on recipe conversion, measurements, terminology, classical knife cuts, safe food/equipment handling, flavorings/seasonings, stocks/sauces/soups, and related topics. Upon completion, students should be able to exhibit the basic cooking skills used in the foodservice industry.

    • 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. Upon completion, students should be able to demonstrate proper scaling and measurement techniques, and prepare and evaluate a variety of bakery products.

    • CIS 110 or CIS 111

      Introduction to Computers or Basic PC Literacy

    • ENG 110 or ENG 111

      Freshman Composition or Writing and Inquiry

    First Year - Spring Semester
    • BPA 150 Artisan & Specialty Bread

      This course provides an advanced study in the art and craft of bread making. Topics include pertinent formulas and techniques associated with naturally leavened loaves, hearth breads, focaccia, flat breads, and other breads utilizing a variety of grains. Upon completion, students should be able to prepare artisan and specialty breads that meet or exceed the expectations of restaurant and retail publics.

    • CUL 135 Food & Beverage Service

      This course is designed to cover the practical skills and knowledge necessary for effective food and beverage service in a variety of settings. Topics include greeting/service of guests, dining room set-up, profitability, menu sales and merchandising, service styles and reservations. Upon completion, students should be able to demonstrate competence in human relations and the skills required in the service of foods and beverages.

    • CUL 170 Garde Manger I

      This course introduces basic cold food preparation techniques and pantry production. Topics include salads, sandwiches, appetizers, dressings, basic garnishes, cheeses, cold sauces, and related food items. Upon completion, students should be able to present a cold food display and exhibit an understanding of the cold kitchen and its related terminology.

    • CUL 260 Baking II

      This course is designed to further students' knowledge in ingredients, weights and measures, baking terminology and formula calculation. Topics include classical desserts, frozen desserts, cake and torte production, decorating and icings/glazes, dessert plating and presentation. Upon completion, students should be able to demonstrate pastry preparation, plating, and dessert buffet production skills.

    • ENG 112 or COM 231

      Writing/Research in the Disc or Public Speaking

    • MAT 110 or MAT 143

      Math Measurement & Literacy or Quantitative Literacy

    First Year - Summer Term
    • WBL 111 Work-Based Learning I

      This course provides a work-based learning experience with a college-approved employer in an area related to the student's program of study. Emphasis is placed on integrating classroom learning with related work experience. Upon completion, students should be able to evaluate career selection, demonstrate employability skills, and satisfactorily perform work-related competencies.

    Second Year - Fall Semester
    • 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. Upon completion, students should be able to research and execute a variety of international and domestic menus.

    • CUL 270 Garde Manger II

      This course is designed to further students' knowledge in basic cold food preparation techniques and pantry production. Topics include pates, terrines, galantines, decorative garnishing skills, carving, charcuterie, smoking, canapes, hors d'oeuvres, and related food items. Upon completion, students should be able to design, set up, and evaluate a catering/event display to include a cold buffet with appropriate showpieces.

    • HRM 220 Cost Control-Food & Bev

      This course introduces controls and accounting procedures as applied to costs in the hospitality industry. Topics include reports, cost control, planning and forecasting, control systems, financial statements, operational efficiencies, labor controls and scheduling. Upon completion, students should be able to demonstrate an understanding of food, beverage, and labor cost control systems for operational troubleshooting and problem solving.

    • NUT 110 Nutrition

      This course covers basic principles of nutrition and their relationship to human health. Topics include meeting nutritional needs of healthy people, menu modification based on special dietary needs, food habits, and contemporary problems associated with nutrition. Upon completion, students should be able to apply basic nutritional concepts as they relate to health and well being.

    • Humanities and Fine Arts Elective

      Following are humanities and fine arts elective courses that are recommended for fulfilling humanities and fine arts elective requirements. All of the courses listed earn a minimum of three semester hours of credit. Other courses with humanities and fine arts elective prefixes may be suitable for these requirements as well. Students should discuss all course selections with their advisor before registration. If a student plans to participate in an international trip, they are advised to complete HUM 120.ART 111, ART 114, ART 115, ART 121, ART 131, ART 132, ART 240, ART 241, ART 283, ART 284, DRA 111, ENG 125, ENG 126, ENG 231, ENG 232, ENG 241, ENG 242, ENG 261, ENG 262, HUM 110, HUM 115, HUM 120, HUM 121, HUM 122, HUM 123, HUM 130, HUM 150, HUM 160, HUM 161, HUM 170, HUM 180, HUM 220, MUS 110, MUS 112, MUS 114, MUS 210, PHI 240, REL 110, REL 211, REL 212

    Second Year - Spring Semester
    • 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. Upon completion, students should be able to plan, execute, and successfully serve entrees with complementary side items.

    • CUL 240A Culinary Skills II Lab

      This course provides a laboratory experience for furthering students' knowledge of the fundamental concepts, skills, and techniques involved in basic cookery. Emphasis is placed on practical applications of meat identification/fabrication; butchery and cooking techniques/methods; appropriate vegetable/starch accompaniments; compound sauces; plate presentation; breakfast cookery; and food preparation. Upon completion, students should be able to demonstrate a basic proficiency in the preparation of entrees and accompaniments.

    • HOR 142 Fruit & Vegetable Prod

      This course introduces the principles and techniques of growing fruits and field-grown vegetables. Topics include site selection, proper varietal selection, nutritional values, cultural techniques, harvesting and marketing, and insect and disease control. Upon completion, students should be able to demonstrate an understanding of the principles related to the production of selected fruits and vegetables.

    • HRM 245 Human Resource Mgmt-Hosp

      This course introduces a systematic approach to human resource management in the hospitality industry. Topics include training/development, staffing, selection, hiring, recruitment, evaluation, benefit administration, employee relations, labor regulations/laws, discipline, motivation, productivity, shift management, contract employees and organizational culture. Upon completion, students should be able to apply human resource management skills for the hospitality industry.

    • Social/Behavioral Science Elective

      Following are social/behavioral science elective courses that are recommended for fulfilling social/behavioral science elective requirements. All of the courses listed earn a minimum of three semester hours of credit. Other courses with social/behavioral science elective prefixes may be suitable for these requirements as well. Students should discuss all course selections with their advisor before registration.ANT 220, ECO 151, ECO 251, ECO 252, GEO 111, GEO 130, HIS 111, HIS 112, HIS 116, HIS 121, HIS 122, HIS 131, HIS 132, HIS 145, HIS 163, HIS 211, POL 120, POL 130, POL 220, PSY 118, PSY 150, PSY 241, PSY 281, SOC 210, SOC 213, SOC 220

    Course Requirements

      Fall Semester
      • ACA 115 Success & Study Skills

        This course provides an orientation to the campus resources and academic skills necessary to achieve educational objectives. Emphasis is placed on an exploration of facilities and services, study skills, library skills, self-assessment, wellness, goal-setting, and critical thinking. Upon completion, students should be able to manage their learning experiences to successfully meet educational goals.

      • CUL 110 Sanitation & Safety

        This course introduces the basic principles of sanitation and safety relative to the hospitality industry. Topics include personal hygiene, sanitation and safety regulations, use and care of equipment, the principles of food-borne illness, and other related topics. Upon completion, students should be able to demonstrate an understanding of the content necessary for successful completion of a nationally recognized food/safety/sanitation exam.

      • CUL 140 Culinary Skills I

        This course introduces the fundamental concepts, skills and techniques in basic cookery, and moist, dry and combination heat. Emphasis is placed on recipe conversion, measurements, terminology, classical knife cuts, safe food/equipment handling, flavorings/seasonings, stocks/sauces/soups, and related topics. Upon completion, students should be able to exhibit the basic cooking skills used in the foodservice industry.

      • 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. Upon completion, students should be able to demonstrate proper scaling and measurement techniques, and prepare and evaluate a variety of bakery products.

      • NUT 110 Nutrition

        This course covers basic principles of nutrition and their relationship to human health. Topics include meeting nutritional needs of healthy people, menu modification based on special dietary needs, food habits, and contemporary problems associated with nutrition. Upon completion, students should be able to apply basic nutritional concepts as they relate to health and well being.

      • CIS 110 or CIS 111

        Introduction to Computers or Basic PC Literacy

      • ENG 110 or ENG 111

        Freshman Composition or Writing and Inquiry

      Spring Semester
      • BPA 150 Artisan & Specialty Bread

        This course provides an advanced study in the art and craft of bread making. Topics include pertinent formulas and techniques associated with naturally leavened loaves, hearth breads, focaccia, flat breads, and other breads utilizing a variety of grains. Upon completion, students should be able to prepare artisan and specialty breads that meet or exceed the expectations of restaurant and retail publics.

      • CUL 135 Food & Beverage Service

        This course is designed to cover the practical skills and knowledge necessary for effective food and beverage service in a variety of settings. Topics include greeting/service of guests, dining room set-up, profitability, menu sales and merchandising, service styles and reservations. Upon completion, students should be able to demonstrate competence in human relations and the skills required in the service of foods and beverages.

      • CUL 170 Garde Manger I

        This course introduces basic cold food preparation techniques and pantry production. Topics include salads, sandwiches, appetizers, dressings, basic garnishes, cheeses, cold sauces, and related food items. Upon completion, students should be able to present a cold food display and exhibit an understanding of the cold kitchen and its related terminology.

      • CUL 260 Baking II

        This course is designed to further students' knowledge in ingredients, weights and measures, baking terminology and formula calculation. Topics include classical desserts, frozen desserts, cake and torte production, decorating and icings/glazes, dessert plating and presentation. Upon completion, students should be able to demonstrate pastry preparation, plating, and dessert buffet production skills.

      • HOR 142 Fruit & Vegetable Prod

        This course introduces the principles and techniques of growing fruits and field-grown vegetables. Topics include site selection, proper varietal selection, nutritional values, cultural techniques, harvesting and marketing, and insect and disease control. Upon completion, students should be able to demonstrate an understanding of the principles related to the production of selected fruits and vegetables.

      • WBL 111 Work-Based Learning I

        This course provides a work-based learning experience with a college-approved employer in an area related to the student's program of study. Emphasis is placed on integrating classroom learning with related work experience. Upon completion, students should be able to evaluate career selection, demonstrate employability skills, and satisfactorily perform work-related competencies.

      • ENG 112 or COM 231

        Writing/Research in the Disc or Public Speaking

      Course Requirements

      • CUL 110 Sanitation & Safety

        This course introduces the basic principles of sanitation and safety relative to the hospitality industry. Topics include personal hygiene, sanitation and safety regulations, use and care of equipment, the principles of food-borne illness, and other related topics. Upon completion, students should be able to demonstrate an understanding of the content necessary for successful completion of a nationally recognized food/safety/sanitation exam.

      • CUL 140 Culinary Skills I

        This course introduces the fundamental concepts, skills and techniques in basic cookery, and moist, dry and combination heat. Emphasis is placed on recipe conversion, measurements, terminology, classical knife cuts, safe food/equipment handling, flavorings/seasonings, stocks/sauces/soups, and related topics. Upon completion, students should be able to exhibit the basic cooking skills used in the foodservice industry.

      • 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. Upon completion, students should be able to demonstrate proper scaling and measurement techniques, and prepare and evaluate a variety of bakery products.

      • CUL 170 Garde Manger I

        This course introduces basic cold food preparation techniques and pantry production. Topics include salads, sandwiches, appetizers, dressings, basic garnishes, cheeses, cold sauces, and related food items. Upon completion, students should be able to present a cold food display and exhibit an understanding of the cold kitchen and its related terminology.

      Course Requirements

      • CUL 110 Sanitation & Safety

        This course introduces the basic principles of sanitation and safety relative to the hospitality industry. Topics include personal hygiene, sanitation and safety regulations, use and care of equipment, the principles of food-borne illness, and other related topics. Upon completion, students should be able to demonstrate an understanding of the content necessary for successful completion of a nationally recognized food/safety/sanitation exam.

      • CUL 140 Culinary Skills I

        This course introduces the fundamental concepts, skills and techniques in basic cookery, and moist, dry and combination heat. Emphasis is placed on recipe conversion, measurements, terminology, classical knife cuts, safe food/equipment handling, flavorings/seasonings, stocks/sauces/soups, and related topics. Upon completion, students should be able to exhibit the basic cooking skills used in the foodservice industry.

      • 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. Upon completion, students should be able to demonstrate proper scaling and measurement techniques, and prepare and evaluate a variety of bakery products.

      • CUL 170 Garde Manger I

        This course introduces basic cold food preparation techniques and pantry production. Topics include salads, sandwiches, appetizers, dressings, basic garnishes, cheeses, cold sauces, and related food items. Upon completion, students should be able to present a cold food display and exhibit an understanding of the cold kitchen and its related terminology.

      Technical Standards

      The Culinary Arts program technical standards have been developed to inform students of the nonacademic essential functions of the program and profession. Examples are not all inclusive.

      Standard Essential Function Examples
      Communication
      Oral / Written
      • Skills sufficient to communicate information and ideas so others will understand
      • Communicate with coworkers and customers
      • Explain procedures
      • Give and take directions
      Mobility / Motor Skills
      • Motor skills sufficient to move the hands and use hands to grasp or manipulate objects
      • Mobility sufficient to perform physical activities that require considerable use of arms and legs and moving the whole body
      • Ability to safely operate in and around kitchen equipment
      • Use mixing, whisking, dicing, and piping skills
      • Move freely, quickly, and safely in a close environment
      • Move supplies between floor and standard height above head
      • Move from workstation to workstation
      • Lift supplies from floor or remove supplies from overhead storage racks
      • Lift and transport trays with plated foods, china, and small wares
      • Complete cleaning responsibilities that require stooping, bending, and climbing
      • Safely manipulate small wares, equipment and equipment controls
      • Safely use knives and other commercial cooking equipment
      • Safely pour liquids including hot liquids
      Physical Strength and Stamina
      • Ability sufficient to lift food and equipment
      • Ability to stand for extended periods of time
      • Lift and safely move heavy pots, pans, stock pots, and small equipment
      • Stand and move about kitchen and dining areas
      Sensory

      • Sight
      • Sound
      • Taste
      • Touch
      • Smell
      • Visual skills sufficient to see details at close range
      • Listening skills sufficient to communicate with others
      • Identify various sounds in the kitchen
      • Ability to analyze flavors, textures, and scents for all products produced
      • Ability to tolerate various odors and textures
      • View food for presentation
      • Read meters and gauges
      • Read printed and written instructions and labels
      • Hear voice instructions in a noisy environment
      • Detect equipment alarms
      • Taste and feel all products produced and be able to determine quality and doneness
      • Adjust flavor appropriately
      • Touch raw meat
      • Smell various foods
      Environmental / Occupational Exposure
      • Possible exposure to foods that cause life-threatening food allergies
      • Possible exposure to chemicals
      • Wheat or nut allergies
      • Cleaning chemicals
      Field or Industry Professional Standards
      • Operate machinery and equipment safely and efficiently
      • Read MSDS documents
      • Use a hand-held fire extinguisher

      Disability Services Statement

      Wilkes Community College is an ADA compliant institution. WCC does not discriminate based on a disability in the admissions process or in access to its programs, services, and/or activities for qualified individuals who meet eligibility requirements. WCC will provide reasonable accommodations for individuals with documented disabilities who are eligible to receive or participate in college programs, services, and/or activities. If a student believes that he/she cannot meet one or more of a program’s essential functions without accommodations, the student is encouraged to disclose this to Disability Services as soon as possible.

      2+2 Information

      A 2+2* agreement is an opportunity for students to complete their Associate's degree at Wilkes Community College and then transfer into a specified program at a partnering four-year institution for their Bachelor's degree. Wilkes Community College has the following 2+2 agreements for our Culinary Arts graduates:

      * The 2+2 model is the proposed timeframe, but may be subject to change.

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