Culinary Technology A 55 20 0
Associate in Applied Science, Jamestown, day and evening Diploma, Jamestown, day and evening Certificate, Jamestown, day and evening
Contact Information: (336) 334-4822, ext. 2949 - from Greensboro • (336) 454-1126, ext. 2949 - from High Point
The Culinary Technology curriculum provides specific training required to prepare students to assume positions as trained culinary professionals in a variety of food service settings including full service restaurants, hotels, resorts, clubs, catering operations, contract food service and health care facilities. Course offerings emphasize practical application, a strong theoretical knowledge base, and professionalism and provides critical competencies to successfully meet industry demands. Courses also include sanitation, food/beverage service and control, baking, garde manager, American/international cuisines, food production, and hospitality supervision. Graduates should qualify for entry-level positions such as line cook, station chef and assistant pastry chef. American Culinary Federation certification assistance is available to graduates. With experience, graduates may advance to positions such as sous-chef, executive chef or food service manager.
Program Outcomes:
Upon successful completion of the Culinary Technology program, the graduate should be able to: • plan nutritional menus for a variety of facilities and services; • prepare hot foods, cold foods, and beverages; • bake a variety of items to include bread, cakes, pies, cookies, pastries and desserts; • set up and manage a food service operation in an entry-level management position; • maintain safety and sanitation standards; • manage supplies and control costs.
Curriculum:
Culinary Technology - Associate in Applied Science, Jamestown, day and evening Advising Code: A 5520 0
Prefix Course Course Title Number
________ Hours per Week __________ Lecture Lab/Shop Clinic/Co-Op
Credit Hours
Fall Semester I
CUL 110 Sanitation and Safety CUL 110A Sanitation and Safety Lab CUL 135 Food and Beverage Service CUL 135A Food and Beverage Service Lab CUL 140 Basic Culinary Skills CUL 160 Baking I HRM 110 Introduction to Hospitality MAT 110 Mathematical Measurements Total
300
Public Service Technologies
2 0 2 0 2 1 2 2 11
0 2 0 2 6 4 0 2 16
0 0 0 0 0 0 0 0 0
2 1 2 1 5 3 2 3 19