This degree program prepares individuals to assume positions in a variety of food service settings including full service restaurants, hotels, resorts, clubs, catering operations, contract food service and health care facilities.
Students will be offered 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.
Courses are offered on evenings and weekends at Porter Ridge High School in Indian Trail.
Technical Standards – These technical standards have been established to inform students of the skills and standards necessary for completion of the Culinary Arts program.
Graduates should qualify for entry-level opportunities including prep cook, line cook, and station chef. With experience, graduates may advance to positions including sous chef, pastry chef, executive chef, or food service manager.
To learn more about degree, diploma, and certificate programs in culinary arts, contact:
Fedder R. Williams
Department Chair, Business and Public Service Technologies
Dr. Maria Lander
Dean, School of Applied Science and Technology
NOTE: This program may transfer to a four-year institution. For more information, please contact the individual(s) listed above.
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