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Culinary Technology

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 the
critical competencies to successfully meet industry demands.
Courses also include sanitation, food/beverage service and
control, baking, garde manger, 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 is available to graduates.
With experience, graduates may advance to positions such as
sous-chef, executive chef, or food service manager.

Associate of Applied Science Program (A55200)

General Education Courses

Course Number Course Name Semester Hour Credits
COM 231 Public Speaking 3
ENG 111 Expository Writing 3
Humanities/Fine Arts Elective 3
MAT 115 or higher 3
Social/Behavioral Sci. Elec. 3

Major Courses

Course Number Course Name Semester Hour Credits
CUL 110 Sanitation & Safety 2
CUL 120 Purchasing 2
CUL 135 Food & Beverage Service 2
CUL 140 Basic Culinary Skills 5
CUL 160 Baking I 3
NUT 110 Nutrition 3

Other Major Courses

Course Number Course Name Semester Hour Credits
CUL 110A Sanitation & Safety Lab 1
CUL 120A Purchasing Lab 1
CUL 125 Hospitality Information Sys. 2
CUL 135A Food & Beverage Service Lab 1
CUL 150 Food Science 2
CUL 170 Garde Manger I 3
CUL 240 Advanced Culinary Skills 5
HRM 245 Hospitality Human Resources 3
COE 110(CU) COE 110(CU) World of Work 1
COE 111(CU) Co-op Work Experience I 1
COE 115(CU) Work Experience Seminar I 1
COE 121(CU) Co-op Work Experience II 1
COE 125(CU) Work Experience Seminar II 1
COE 131(CU) Co-op Work Experience III 1
HRM 220 Food & Beverage Control 3
HRM 220A Food & Beverage Control Lab 1

Electives

Students must take at least 5 SHC from the following:

Course Number Course Name Semester Hour Credits
CUL 180 International/Regional Cuis. 5
CUL 214 Wine Appreciation 2
CUL 250 Classical Cuisine 5
CUL 260 Baking II 3
CUL 270 Garde Manger II 3
CUL 280 Pastries & Confections 3
CUL 285 Competition Fundamentals 3
CUL 130 Menu Design 2
HRM 225 Beverage Management 2

Other Electives

Students must take at least 5 SHC from the following:

Course Number Course Name Semester Hour Credits
CUL 180 International/Regional Cuis. 5
CUL 250 Classical Cuisine 5

Total Credits …………………………………………….70

Recommended Course Sequence

Fall
Semester I
Spring
Semester I
Summer
Semester I
Fall
Semester II
Spring
Semester II
CUL 110
CUL 110A
CUL 125
CUL 135
CUL 135A
CUL 140
CUL 150
CUL 170
COE 110(CU)
CUL 160
CUL 240
MAT 115
NUT 110
COE 111(CU)
COE 115(CU)
COE 121(CU)
COE 125(CU)
COM 110
CUL 120
CUL 120A
Culinary Elective
HRM 220
HRM 220A
COE 131(CU)
Culinary Elective
ENG 111
HRM 245
Humanities/Fine Arts Elect.
Social/Behave Science Elect.

Culinary Technology Certificate Program (C55200)

General Education Courses

Course Number Course Name Semester Hour Credits
COE 110(CU) World of Work 1
COE 111(CU) Co-op Work Experience 1
COE 115(CU) Co-op Work Exp.Seminar I 1
CUL 110 Sanitation and Safety 2
CUL 140 Basic Culinary Skills 5
CUL 170 Garde Manger I 3
CUL 240 Advanced Culinary Skills 5

Total Credits …………………………………………….18

Recommended Course Sequence

Fall
Semester I
Spring
Semester I
Summer
Semester I
CUL 110
CUL 140
CUL 170
COE 110(CU)
CUL 240
COE 111(CU)
COE 115(CU)


Wilmington Campus
411 North Front Street
Wilmington, NC 28401

North Campus
4500 Blue Clay Road
Castle Hayne, NC 28429

Burgaw Center
100 East Industrial Drive
Burgaw, NC 28425

Hours of Operation
Monday-Thursday: 7:30am to 5:30pm
Friday: 8:00am to 12:00pm

Accessibility Services

Cape Fear Community College does not discriminate on the basis of race, color, national origin, sex, disability, religion, political affiliation or age.