Culinary Arts
CULINARY opportunities are in-demand! Local businesses are LOOKING TO HIRE
ACC Culinary Arts GRADS!
The Culinary Arts curriculum provides specific training required to prepare students 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 steward- ship, 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. ACC’s award-winning culinary instructors go above and beyond to ensure the preparedness of the students for their next steps in their careers. Our Culinary instructors instill confidence, self-motivation, and leadership skills both in and out of the kitchen.
ACC’s Culinary students often compete in national competitions!
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.
Learn about the new commercial restaurant kitchen on campus!
What will you learn?
• Work effectively in a commercial kitchen
• Think critically and problem-solve
• Baking and international cuisine preparation
• Hospitality Supervision
Unique Opportunity
Culinary Arts is a hands-on program utilizing on-site
commercial kitchen and dining facilities.
What can you earn?
Associate in Applied Science Degree
Culinary Arts
Certificate
Culinary Specialist
Career opportunities
Entry-level: Line cook, pastry assistant, banquet assistant
Advanced: Sous chef, executive chef, pastry chef, food
service manager
Salary
Entry-level range: $11-$16 an hour
With five years’ experience: $20-28 an hour
(contingent on the economy and geographic location)
Contact us
For more information, call the Culinary Arts department at
336-506-4274.
Technical Standards
Students entering the program must meet specific emotional, behavioral, physical, and cognitive standards. This information is found in the admissions office.
Students qualifying for special accommodations to these standards must contact the Coordinator for Special Needs and Counseling at 336.506.4130 for more specific information.
Please Note: A minimum grade of C is required in each CUL curriculum course in order to meet graduation requirements (degree, certificate).
“I cannot emphasize enough how great a time this is right now to get into the culinary industry. High-quality restaurants & country clubs are still operating, they are paying top dollar and providing full benefits. My phone here at ACC has been ringing off the hook with managers needing well-trained chefs once again. And our program provides that training.”
-Chef Brian Bailey, ACC Culinary Arts Department Head, May 2022
Chef Brian Bailey instructing baking students – pound cake demonstration
Chef Todd Wanless instructs students on vegetable carving.
print Culinary Arts • Semester by Semester
| Course Number |
Course Title |
contact hours |
Credit hours |
|---|---|---|---|
| CIS-111 | Basic PC Literacy | 3 | 2 |
CIS-111 Basic PC Literacy PREREQUISITES and COREQUISITES • NONEThis course provides an overview of computer concepts. Emphasis is placed on the use of personal computers and software applications for personal and fundamental workplace use. Upon completion, students should be able to demonstrate basic personal computer skills. Register for this class |
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| CUL-110 | Sanitation and Safety | 2 | 2 |
CUL-110 Sanitation and Safety PREREQUISITES and COREQUISITES • Take DRE 097This 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. Register for this class |
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| CUL-140 | Culinary Skills I | 8 | 5 |
CUL-140 Culinary Skills I PREREQUISITES and COREQUISITES • NONEThis 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. Register for this class |
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| CUL-150 | Food Science | 3 | 2 |
CUL-150 Food Science PREREQUISITES and COREQUISITES • NONEThis course covers the chemical and physical changes in foods that occur with cooking, handling, and processing. Emphasis is placed on practical application of heat transfer and its effect on color/flavor/texture, emulsification, protein coagulation, leavening agents, viscosity, and gel formation. Upon completion, students should be able to demonstrate an understanding of these principles as they apply to food preparation in an experimental setting. Register for this class |
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| ENG-115 | Oral Communication | 3 | 3 |
ENG-115 Oral Communication PREREQUISITES and COREQUISITES • Take DRE-096This course introduces the basic principles of oral communication in both small group and public settings. Emphasis is placed on the components of the communication process, group decision-making, and public address. Upon completion, students should be able to demonstrate the principles of effective oral communication in small group and public settings. Register for this class |
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| Semester Total | 19 | 14 | |
| Course Number |
Course Title |
contact hours |
Credit hours |
|---|---|---|---|
| CUL-160 | Baking I | 5 | 3 |
CUL-160 Baking I PREREQUISITES and COREQUISITES • Take DMA 010, 020, 030This 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. Register for this class |
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| NUT-110 | Nutrition | 3 | 3 |
NUT-110 Nutrition PREREQUISITES and COREQUISITES • NONEThis 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. Register for this class |
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| Humanities/Fine Arts Elective | - | 3 | |
| Semester Total | 8 | 9 | |
| Course Number |
Course Title |
contact hours |
Credit hours |
|---|---|---|---|
| CUL-135 | Food and Beverage Service | 2 | 2 |
CUL-135 Food and Beverage Service PREREQUISITES and COREQUISITES • NONEThis 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. Register for this class |
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| CUL-260 | Baking II | 5 | 3 |
CUL-260 Baking II PREREQUISITES and COREQUISITES • Take CUL 110 and CUL 160This 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. Register for this class |
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| Semester Total | 7 | 5 | |
| Course Number |
Course Title |
contact hours |
Credit hours |
|---|---|---|---|
| CUL-120 | Purchasing | 2 | 2 |
CUL-120 Purchasing PREREQUISITES and COREQUISITES • CUL 240This course covers purchasing for foodservice operations. Emphasis is placed on yield tests, procurement, negotiating, inventory control, product specification, purchasing ethics, vendor relationships, food product specifications and software applications. Upon completion, students should be able to apply effective purchasing techniques based on the end-use of the product. Register for this class |
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| CUL-280 | Pastry and Confections | 5 | 3 |
CUL-280 Pastry and Confections PREREQUISITES and COREQUISITES • Take CUL 110 and CUL 140 and CUL 160 and CUL 260This course includes confections and candy, chocolate techniques, transfer sheets, pulled and blown sugar, pastillage, marzipan and custom silicon molding. Emphasis is placed on showpieces, pre-set molding, stencil cutouts, pattern tracing and/or free-hand shaping. Upon completion, students should be able to design and produce centerpieces and showpieces. Register for this class |
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| CUL-214 | Wine Appreciation | 3 | 2 |
CUL-214 Wine Appreciation PREREQUISITES and COREQUISITES • Take DRE 097This course provides an introduction to information about wine from all the major wine producing regions. Emphasis is placed on the history of wine, production, characteristics, wine list development, laws, purchasing and storing requirements. Upon completion, students should be able to evaluate varietal wines and basic food pairings. Register for this class |
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| CUL-170 | Garde Manger I | 5 | 3 |
CUL-170 Garde Manger I PREREQUISITES and COREQUISITES • Take CUL 140This 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. Register for this class |
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| WBL-112 | Work-Based Learning I | 20 | 2 |
WBL-112 Work-Based Learning I PREREQUISITES and COREQUISITES • NONEThis 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. Register for this class |
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| WBL-115 | Work-Based Learning Seminar I | 1 | 1 |
WBL-115 Work-Based Learning Seminar I PREREQUISITES and COREQUISITES • NONEThis course description may be written by the individual colleges. Register for this class |
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| Semester Total | 36 | 13 | |
| Course Number |
Course Title |
contact hours |
Credit hours |
|---|---|---|---|
| CHM-130 | General, Organic, & Biochemistry | 3 | 3 |
CHM-130 General, Organic, & Biochemistry PREREQUISITES and COREQUISITES • DMA-010 DMA-020 DMA-030 and ENG-080 RED-080 or DRE-096 Take 1 group; # Take MAT-060 ENG-111(S13673); # Take MAT-060 ENG-080 RED-080; # Take DMA-010 DMA-020 DMA-030 ENG-080 RED-080; # Take DMA-010 DMA-020 DMA-030 ENG-111(S13673); # Take DMA-010 DMA-020 DMA-030 DRE-096(S23641);This course provides a survey of basic facts and principles of general, organic, and biochemistry. Topics include measurement, molecular structure, nuclear chemistry, solutions, acid-base chemistry, gas laws, and the structure, properties, and reactions of major organic and biological groups. Upon completion, students should be able to demonstrate an understanding of fundamental chemical concepts. Register for this class |
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| CHM-130A | General, Organic, & Biochemistry Lab | 2 | 1 |
CHM-130A General, Organic, & Biochemistry Lab PREREQUISITES and COREQUISITES • DMA-010 DMA-020 DMA-030 and ENG-080 RED-080 or DRE-097; co-req CHM 130This course is a laboratory for CHM 130. Emphasis is placed on laboratory experiences that enhance materials presented in CHM 130. Upon completion, students should be able to utilize basic laboratory procedures and apply them to chemical principles presented in CHM 130. Register for this class |
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| CUL-230 | Global Cuisines | 9 | 5 |
CUL-230 Global Cuisines PREREQUISITES and COREQUISITES • Take CUL-110 and CUL-140 and CUL-240This 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. Register for this class |
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| CUL-270 | Garde Manger II | 5 | 3 |
CUL-270 Garde Manger II PREREQUISITES and COREQUISITES • Take CUL 110 and CUL 140 and CUL 170This 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. Register for this class |
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| SOC-210 | Introduction to Sociology | 3 | 3 |
SOC-210 Introduction to Sociology PREREQUISITES and COREQUISITES • ENG-080 and RED-080 or DRE-097This course introduces the scientific study of human society, culture, and social interactions. Topics include socialization, research methods, diversity and inequality, cooperation and conflict, social change, social institutions, and organizations. Upon completion, students should be able to demonstrate knowledge of sociological concepts as they apply to the interplay among individuals, groups, and societies. Register for this class |
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| Semester Total | 22 | 15 | |
| Course Number |
Course Title |
contact hours |
Credit hours |
|---|---|---|---|
| CUL-250 | Classical Cuisine | 9 | 5 |
CUL-250 Classical Cuisine PREREQUISITES and COREQUISITES • Take CUL-110 and CUL-140 and CUL-230 and CUL-240 and CUL-270 and CUL-280This course is designed to reinforce the classical culinary kitchen. Topics include the working Grand Brigade of the kitchen, signature dishes and classical banquets. Upon completion, students should be able to demonstrate competence in food preparation in a classical/upscale restaurant or banquet setting. Register for this class |
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| HRM-245 | Human Resource Management-Hospitality | 3 | 3 |
HRM-245 Human Resource Management-Hospitality PREREQUISITES and COREQUISITES • NONEThis 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. Register for this class |
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| Semester Total | 12 | 8 | |
| TOTAL CREDITS | 64 | |||
printCulinary Specialist Certificate
Course and Hour Requirements| Course Number |
Course TITLE |
contact hours |
Credit hours |
|---|---|---|---|
| CUL-110 | Sanitation and Safety | 2 | 2 |
CUL-110 Sanitation and Safety PREREQUISITES and COREQUISITES • Take DRE 097This 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. Register for this class |
|||
| CUL-140 | Culinary Skills I | 8 | 5 |
CUL-140 Culinary Skills I PREREQUISITES and COREQUISITES • NONEThis 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. Register for this class |
|||
| CUL-160 | Baking I | 5 | 3 |
CUL-160 Baking I PREREQUISITES and COREQUISITES • Take DMA 010, 020, 030This 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. Register for this class |
|||
| NUT-110 | Nutrition | 3 | 3 |
NUT-110 Nutrition PREREQUISITES and COREQUISITES • NONEThis 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. Register for this class |
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| Semester Total | 18 | 13 | |
Culinary Alumnus Success Story
Culinary positions are in-demand!
Local restaurants and food service companies reach out to ACC
looking to hire our grads!
The Culinary Arts curriculum provides specific training required to prepare students 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.
With experience, graduates may advance to positions including sous chef, pastry chef, executive chef, or foodservice manager.