Culinary Arts

The Culinary Arts 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.

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.

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).

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 • NONE

This 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
CUL-110 Sanitation and Safety 2 2
CUL-110   Sanitation and Safety PREREQUISITES and COREQUISITES • Take DRE 097

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.

Register for this class
CUL-140 Culinary Skills I 8 5
CUL-140   Culinary Skills I PREREQUISITES and COREQUISITES • NONE

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.

Register for this class
CUL-150 Food Science 3 2
CUL-150   Food Science PREREQUISITES and COREQUISITES • NONE

This 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
ENG-115 Oral Communication 3 3
ENG-115   Oral Communication PREREQUISITES and COREQUISITES • Take DRE-096

This 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
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, 030

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.

Register for this class
CUL-240 Culinary Skills II 9 5
CUL-240   Culinary Skills II PREREQUISITES and COREQUISITES • Take CUL 110 and CUL 140

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.

Register for this class
NUT-110 Nutrition 3 3
NUT-110   Nutrition PREREQUISITES and COREQUISITES • NONE

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.

Register for this class
Humanities/Fine Arts Elective - 3
Semester Total 17 14
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 • NONE

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.

Register for this class
CUL-260 Baking II 5 3
CUL-260   Baking II PREREQUISITES and COREQUISITES • Take CUL 110 and CUL 160

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.

Register for this class
ENG-111 Writing and Inquiry 3 3
ENG-111   Writing and Inquiry PREREQUISITES and COREQUISITES • Take DRE-098

This course is designed to develop the ability to produce clear writing in a variety of genres and formats using a recursive process. Emphasis includes inquiry, analysis, effective use of rhetorical strategies, thesis development, audience awareness, and revision. Upon completion, students should be able to produce unified, coherent, well-developed essays using standard written English.

Register for this class
Semester Total 10 8
Course
Number
Course
Title
contact
hours
Credit
hours
CUL-120 Purchasing 2 2
CUL-120   Purchasing PREREQUISITES and COREQUISITES • CUL 240

This 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
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 260

This 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
CUL-214 Wine Appreciation 3 2
CUL-214   Wine Appreciation PREREQUISITES and COREQUISITES • Take DRE 097

This 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
CUL-170 Garde Manger I 5 3
CUL-170   Garde Manger I PREREQUISITES and COREQUISITES • Take CUL 140

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.

Register for this class
WBL-112 Work-Based Learning I 20 2
WBL-112   Work-Based Learning I PREREQUISITES and COREQUISITES • NONE

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.

Register for this class
WBL-115 Work-Based Learning Seminar I 1 1
WBL-115   Work-Based Learning Seminar I PREREQUISITES and COREQUISITES • NONE

This course description may be written by the individual colleges.

Register for this class
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
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 130

This 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
CUL-230 Global Cuisines 9 5
CUL-230   Global Cuisines PREREQUISITES and COREQUISITES • Take CUL-110 and CUL-140 and CUL-240

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.

Register for this class
CUL-270 Garde Manger II 5 3
CUL-270   Garde Manger II PREREQUISITES and COREQUISITES • Take CUL 110 and CUL 140 and CUL 170

This course is designed to further students? knowledge in basic cold food preparation techniques and pantry production. Topics include pâtés, terrines, galantines, decorative garnishing skills, carving, charcuterie, smoking, canapés, 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
SOC-210 Introduction to Sociology 3 3
SOC-210   Introduction to Sociology PREREQUISITES and COREQUISITES • ENG-080 and RED-080 or DRE-097

This 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
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-280

This 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
HRM-245 Human Resource Management-Hospitality 3 3
HRM-245   Human Resource Management-Hospitality PREREQUISITES and COREQUISITES • NONE

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.

Register for this class
Semester Total 12 8
TOTAL CREDITS 72

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 097

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.

Register for this class
CUL-140 Culinary Skills I 8 5
CUL-140   Culinary Skills I PREREQUISITES and COREQUISITES • NONE

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.

Register for this class
CUL-160 Baking I 5 3
CUL-160   Baking I PREREQUISITES and COREQUISITES • Take DMA 010, 020, 030

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.

Register for this class
CUL-240 Culinary Skills II 9 5
CUL-240   Culinary Skills II PREREQUISITES and COREQUISITES • Take CUL 110 and CUL 140

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.

Register for this class
NUT-110 Nutrition 3 3
NUT-110   Nutrition PREREQUISITES and COREQUISITES • NONE

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.

Register for this class
Semester Total 27 18

General, Organic, & Biochemistry

Term ID Methods Faculty Times Places
2017FA CHM-130-01W CLASS
Bridges, Adam
T at 6:00 PM - 9:00 PM

B B316

General, Organic, & Biochemistry Lab

Term ID Methods Faculty Times Places
2017FA CHM-130A-01W LAB
Bridges, Adam
W at 6:00 PM - 8:00 PM

B B302

Basic PC Literacy

Term ID Methods Faculty Times Places
2017FA CIS-111-01H CLASS
LAB
Huffines, Jack
M at 12:40 PM - 1:35 PM

W at 12:40 PM - 1:35 PM

Online
MAIN 00386

MAIN 00386

DSED ONLNE

2017FA CIS-111-03H CLASS
LAB
Huffines, Jack
Online F at 9:05 AM - 11:05 AM

DSED ONLNE

A A320

2017FA CIS-111-04H CLASS
LAB
Whitley, Valerie
Online TH at 6:00 PM - 8:00 PM

DSED ONLNE

A A221

2017FA CIS-111-99 CLASS
LAB
Vance, Lakeisha
at -

at -

OFFC OFFC1

OFFC OFFC1

Sanitation and Safety

Term ID Methods Faculty Times Places
2017FA CUL-110-01H CLASS
Schomberg, Doris
T at 12:20 PM - 1:15 PM

Online
A A336

DSED ONLNE

2017FA CUL-110-99 CLASS
Bailey, Brian
[object at -

Object] at -

OFFC OFFC1

Purchasing

Term ID Methods Faculty Times Places
2017FA CUL-120-01 CLASS
Bailey, Brian
W at 1:45 PM - 3:45 PM

A A217

Culinary Skills I

Term ID Methods Faculty Times Places
2017FA CUL-140-01 CLASS
LAB
Bailey, Brian
T at 8:00 AM - 10:00 AM

T at 10:10 AM - 12:10 PM

TH at 8:00 AM - 12:10 PM

A A238

A A228

A A228

2017FA CUL-140-02 CLASS
LAB
Bailey, Brian
T at 1:25 PM - 3:25 PM

T at 3:35 PM - 5:35 PM

TH at 1:25 PM - 5:35 PM

A A238

A A228

A A228

Food Science

Term ID Methods Faculty Times Places
2017FA CUL-150-02 CLASS
LAB
Wanless, Todd
T at 1:25 PM - 2:20 PM

T at 2:30 PM - 4:30 PM

A A336

A A336

2017FA CUL-150-03 CLASS
LAB
Wanless, Todd
W at 1:25 PM - 2:20 PM

W at 2:30 PM - 4:30 PM

A A336

A A336

Garde Manger I

Term ID Methods Faculty Times Places
2017FA CUL-170-01 CLASS
LAB
Wanless, Todd
M at 8:00 AM - 8:55 AM

M at 9:05 AM - 1:15 PM

A A238

A A228

Wine Appreciation

Term ID Methods Faculty Times Places
2017FA CUL-214-01 CLASS
LAB
Wanless, Todd
TH at 9:05 AM - 9:55 AM

TH at 10:05 AM - 12:10 PM

A A238

A A238

Pastry and Confections

Term ID Methods Faculty Times Places
2017FA CUL-280-02 CLASS
LAB
Kimber, Marvin
W at 8:00 AM - 8:55 AM

W at 9:05 AM - 1:15 PM

A A336

A A336

Writing and Inquiry

Term ID Methods Faculty Times Places
2017FA ENG-111-01X CLASS
Craven, Paul
M at 8:00 AM - 8:55 AM

W,F at 8:00 AM - 8:55 AM

B B310

MAIN 00237

2017FA ENG-111-02W CLASS
Sherbondy, Maureen
W,F at 8:00 AM - 8:55 AM

M at 8:00 AM - 8:55 AM

B B310

B B203

2017FA ENG-111-03W CLASS
Bostic, Inez
M,W at 8:00 AM - 8:55 AM

F at 8:00 AM - 8:55 AM

B B200

B B203

2017FA ENG-111-04W CLASS
Heckler, Sara
T at 8:00 AM - 9:20 AM

TH at 8:00 AM - 9:20 AM

B B310

MAIN 00240

2017FA ENG-111-05W CLASS
Sherbondy, Maureen
T at 8:00 AM - 9:20 AM

TH at 8:00 AM - 9:20 AM

B B202

B B310

2017FA ENG-111-06X CLASS
Craven, Paul
M at 9:05 AM - 10:00 AM

W,F at 9:05 AM - 10:00 AM

B B310

MAIN 00237

2017FA ENG-111-07W CLASS
Smith, Michael
W,F at 9:05 AM - 10:00 AM

M at 9:05 AM - 10:00 AM

B B310

MAIN 00240

2017FA ENG-111-08W CLASS
Bostic, Inez
M,W at 9:05 AM - 10:00 AM

F at 9:05 AM - 10:00 AM

B B200

B B203

2017FA ENG-111-09W CLASS
Heckler, Sara
T at 9:30 AM - 10:50 AM

TH at 9:30 AM - 10:50 AM

B B310

MAIN 00240

2017FA ENG-111-10W CLASS
Doi, Courtney
T at 9:30 AM - 10:50 AM

TH at 9:30 AM - 10:50 AM

MAIN 00240

B B310

2017FA ENG-111-11W CLASS
Smith, Michael
M at 10:10 AM - 11:05 AM

W,F at 10:10 AM - 11:05 AM

B B214

B B310

2017FA ENG-111-12W CLASS
Sherbondy, Maureen
W,F at 10:10 AM - 11:05 AM

M at 10:10 AM - 11:05 AM

MAIN 00240

B B203

2017FA ENG-111-13W CLASS
Bostic, Inez
M,W at 10:10 AM - 11:05 AM

F at 10:10 AM - 11:05 AM

B B200

MAIN 00368

2017FA ENG-111-14W CLASS
Smith, Michael
M at 11:15 AM - 12:10 PM

W,F at 11:15 AM - 12:10 PM

B B214

A A221

2017FA ENG-111-15W CLASS
Sherbondy, Maureen
M,W at 11:15 AM - 12:10 PM

F at 11:15 AM - 12:10 PM

B B310

MAIN 00240

2017FA ENG-111-16W CLASS
Holt, Melissa
M,W at 11:15 AM - 12:10 PM

F at 11:15 AM - 12:10 PM

B B200

B B310

2017FA ENG-111-17W CLASS
Doi, Courtney
T at 11:15 AM - 12:35 PM

TH at 11:15 AM - 12:35 PM

B B310

MAIN 00369

2017FA ENG-111-18W CLASS
Heckler, Sara
T at 11:15 AM - 12:35 PM

TH at 11:15 AM - 12:35 PM

B B200

B B310

2017FA ENG-111-19W CLASS
Bostic, Inez
M at 12:45 PM - 2:05 PM

W at 12:45 PM - 2:05 PM

B B310

MAIN 00237

2017FA ENG-111-20W CLASS
Holt, Melissa
M at 12:45 PM - 1:35 PM

W,F at 12:45 PM - 1:35 PM

B B200

B B310

2017FA ENG-111-21W CLASS
Heckler, Sara
T,TH at 1:45 PM - 3:05 PM

B B310

2017FA ENG-111-22W CLASS
Chase, Andrea
M,W at 4:30 PM - 5:50 PM

B B310

2017FA ENG-111-23W CLASS
Drago, Thomas
W at 6:00 PM - 9:00 PM

B B310

2017FA ENG-111-25E CLASS
Marano, Alexandra
Online Object] at -

DSED ONLNE

2017FA ENG-111-26E CLASS
Marano, Alexandra
Online Object] at -

DSED ONLNE

2017FA ENG-111-27E CLASS
Miller, Gerald
Online Object] at -

DSED ONLNE

2017FA ENG-111-28E CLASS
Miller, Gerald
Online Object] at -

DSED ONLNE

2017FA ENG-111-29E CLASS
Miller, Gerald
Online Object] at -

DSED ONLNE

2017FA ENG-111-30E CLASS
Lassiter, Sharon
Online Object] at -

DSED ONLNE

2017FA ENG-111-41H CLASS
Marano, Alexandra
T at 9:30 AM - 10:50 AM

TH at 9:30 AM - 10:50 AM

Online
B B214

MAIN 00237

DSED ONLNE

2017FA ENG-111-42E CLASS
Miller, Donald
Online Object] at -

DSED ONLNE

2017FA ENG-111-61HY CLASS
Anders, Marian
M,W,F at 8:58 AM - 9:48 AM

Online
CGSH CGSH1

DSED ONLNE

2017FA ENG-111-99 CLASS
Helms, Anne
[object at -

Object] at -

OFFC OFFC1

Oral Communication

Term ID Methods Faculty Times Places
2017FA ENG-115-01W CLASS
Smith, Michael
M,W,F at 8:00 AM - 8:55 AM

G G234

2017FA ENG-115-02W CLASS
Sargent, David
M,W,F at 9:05 AM - 10:00 AM

G G234

2017FA ENG-115-03W CLASS
Wilson, Jennifer
T,TH at 9:30 AM - 10:50 AM

MAIN 00369

2017FA ENG-115-04W CLASS
Forrest, Nancy
T,TH at 11:15 AM - 12:35 PM

MAIN 00385

2017FA ENG-115-05W CLASS
Forrest, Nancy
T,TH at 12:45 PM - 2:05 PM

MAIN 00385

2017FA ENG-115-07W CLASS
Wilson, Jennifer
T at 6:00 PM - 9:00 PM

MAIN 00237

2017FA ENG-115-99 CLASS
Helms, Anne
[object at -

Object] at -

B B206

Introduction to Sociology

Term ID Methods Faculty Times Places
2017FA SOC-210-01W CLASS
Shirley, William
M,W,F at 8:00 AM - 8:55 AM

B B202

2017FA SOC-210-02W CLASS
Shirley, William
M,W,F at 9:05 AM - 10:00 AM

B B202

2017FA SOC-210-03W CLASS
Neathery, John
M,W,F at 10:10 AM - 11:05 AM

B B202

2017FA SOC-210-04W CLASS
Neathery, John
M,W,F at 11:15 AM - 12:10 PM

B B202

2017FA SOC-210-05W CLASS
Neathery, John
M,W at 1:45 PM - 3:05 PM

B B202

2017FA SOC-210-06W CLASS
Neathery, John
T,TH at 11:15 AM - 12:35 PM

B B202

2017FA SOC-210-07E CLASS
Shirley, William
Online Object] at -

DSED ONLNE

2017FA SOC-210-08E CLASS
Parks, Rodney
Online Object] at -

DSED ONLNE

2017FA SOC-210-41E CLASS
Parks, Rodney
Online Object] at -

DSED ONLNE

Work-Based Learning I

Term ID Methods Faculty Times Places
2017FA WBL-112-BT1 WORK
Sabaoun, Michelle
[object at -

Object] at -

OFFC OFFC1

2017FA WBL-112-CU1 WORK
Wanless, Todd
[object at -

Object] at -

OFFC OFFC1

Work-Based Learning Seminar I

Term ID Methods Faculty Times Places
2017FA WBL-115-AN1 CLASS
Free, Jerilyn
F at 9:00 AM - 9:55 AM

C C100

2017FA WBL-115-AN2I CLASS
Free, Jerilyn
[object at -

Object] at -

OFFC OFFC1

2017FA WBL-115-CU1 CLASS
Wanless, Todd
F at 8:00 AM - 8:55 AM

A A238

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 Arts Faculty