Culinary Arts

Learn to lead a kitchen when you study with the award-winning faculty at one of North Carolina’s leading culinary schools, then start your culinary career with an Associate in Applied Science in Culinary Arts.

The culinary arts program at GTCC is one of only two North Carolina culinary schools that is accredited by the American Culinary Federation’s Educational Institute at the Exemplary level. Put theory into practice both at GTCC’s on-campus student-run restaurant and off campus with two work-based learning externships that are designed to give you real-world hands-on experience that supports your degree.

You will also have the opportunity to show off the skills and knowledge you learn by earning a place on one of GTCC’s award-winning Knowledge Bowl, Ice Carving, or SkillsUSA teams.

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Credentialing Options

Culinary Arts, AAS - CIP Code: 12.0503

A 55 15 0

Contact: (336) 334-4822, ext. 50114

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. Graduates should qualify for entry-level opportunities 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 Arts degree, the graduate should be able to:

  • Apply principles of proper food safety and sanitation procedures as well as personal hygiene by obtaining ServSafe Certification from National Restaurant Association. 
  • Apply business principles related to human resource management, supervision, professionalism, and leadership standards. 
  • Implement necessary controls to maintain costs and ensure profitability within a food service operation through analysis of food cost.  
  • Demonstrate industry standards in culinary and baking techniques and knife skills.
  • Demonstrate the use of food service equipment and technology.

Fall Semester I

Total Credits: 16

Spring Semester I

Total Credits: 14

Summer Semester I

  • CUL 170 Garde-Manger I

    CUL 170 Garde-Manger I

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  • Humanities/Fine Arts Elective Credits:  3 1
  • Social/Behavioral Science Elective Credits:  3 2 

Total Credits: 9

Fall Semester II

Total Credits: 14

Spring Semester II

Total Credits: 13

Total credit hours required for degree: 66

Electives

Humanities/Fine Arts Elective Pick List

Social Behavioral Science Elective Pick List

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Culinary Arts Diploma

D 55 15 0 D1

The Culinary Arts Diploma provides specific training required to prepare students to assume positions as trained entry-level culinary professionals in a variety of food service settings through employment at hotels, restaurants, caterers, and institutions. Students will learn the fundamentals of kitchen equipment, tools, basic cooking, baking, menu prep, teamwork, sanitation and safety, food science and nutrition, to meet the current demand for trained professionals. Graduates should qualify for entry-level positions such as line cooks, prep cooks, swing cooks, breakfast cooks, and pantry cooks, and assistant bakers.

Program Outcomes:

Upon successful completion of the Culinary Arts diploma, the graduate should be able to:

  • Demonstrate professional conduct and interpersonal communication skills with the public, vendors, and other culinary professionals.
  • Understand principles of cookery with emphasis on recipe conversion, measurements, terminology, classical knife cuts, food/equipment handling, soups, sauces and related topics.
  • Apply principles of proper food safety and sanitation procedures as well as personal hygiene by obtaining ServSafe Certification from National Restaurant Association.
  • Utilize foodservice equipment and technology effectively.
  • Demonstrate baking and pastry techniques.
  • Calculate recipe conversion, measuring, food costing and yield management practices.
  • Demonstrate professionalism and leadership standards relating to appearance, time management and conduct.
  • Design nutritional menus and apply healthy cooking techniques based upon nutritional guidelines.
  • Apply business principles related to human resource management and supervision.

Fall Semester I

Total Credits: 16

Spring Semester I

Total Credits: 14

Summer Semester I

Total Credits: 6

Total credit hours required for diploma: 36

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Culinary Arts - Baking & Pastry Arts Diploma

D 55 15 0 D3

Contact: (336) 334-4822 ext. 50114

This curriculum is designed to provide students with the skills and knowledge required for employment in the baking/pastry industry, including restaurants, hotels, independent bakeries/pastry shops, wholesale/retail markets, and high-volume bakeries, and/or further academic studies.

Students will be provided theoretical knowledge/practical applications that provide critical competencies to meet industry demands, including environmental stewardship, operational efficiencies and professionalism. Course work includes specialty/artisanal breads, desserts/pastries, decorative work, high-volume production and food marketing.

Graduates should qualify for entry-level positions, such as pastry/bakery cook, area pastry chef and assistant pastry chef. American Culinary Federation certification may be available to graduates.

Upon successful completion of the Baking & Pastry Diploma the graduate should be able to:

  • Demonstrate professional conduct and interpersonal communications skills for human resource management and supervision.
  • Understand and comprehend a wide-range of baking and pastry techniques to include cakes, candies, sugar, chocolates, classical desserts, frozen desserts and tortes.
  • Demonstrate a comprehension of artisan bread baking, cake design and cake baking.
  • Demonstrate and apply principles of proper food safety and sanitation procedures as well as personal hygiene by obtaining ServSafe Certification from National Restaurant Association.
  • Identify marketing techniques and strategies to achieve baking and pastry industry missions and goals.

Fall Semester I

Total Credits: 11

Spring Semester I

Total Credits: 16

Fall Semester II

Total Credits: 13

Total credits required for this diploma: 40

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Culinary Arts - Mobile Catering and Food Truck Management Diploma

D 55 15 0 D2

The Mobile Catering and Food Truck Management Diploma provides specific training required to prepare students to assume positions in catering and food trucks. Students will learn the fundamentals of kitchen equipment, tools, basic cooking, menu prep, teamwork, sanitation and safety, to meet the growing demand for trained professionals in the food truck industry. Graduates should qualify for ownership of a food truck.

Program Outcomes:

Upon successful completion of the Mobile Catering and Food Truck Management diploma, the graduate should be able to:

  • Demonstrate professional conduct and interpersonal communication skills with the public, vendors, and other culinary professionals.
  • Apply principles of cookery with emphasis on recipe conversion, measurements, terminology, classical knife cuts, food/equipment handling, soups, sauces and related topics.
  • Apply principles of proper food safety and sanitation procedures as well as personal hygiene by obtaining ServSafe Certification from National Restaurant Association.
  • Utilize foodservice equipment and technology effectively.
  • Calculate recipe conversion, measuring, food costing and yield management practices.
  • Demonstrate professionalism and leadership standards relating to appearance, time management and conduct.
  • Design menus.
  • Use social media platforms to promote business and market products.
  • Plan off site catering events and demonstrate related techniques for successful quick service and large volume audiences.   

Fall Semester I

Total Credits: 14

Spring Semester I

Total Credits: 11

Summer Semester I

1. Humanities/Fine Arts Elective

Take three (3) credits from the following list:

Total Credits: 6

Fall Semester II

Total Credits: 9

Total credits required for diploma: 40

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Culinary Arts Certificate

C 55 15 0 C1

Culinary Arts Certificate

The Culinary Arts Certificate provides the student with specific training required to enter the foodservice industry in supporting roles. Students will learn the fundamental usage of kitchen equipment, tools, and basic cooking and baking. Students will be provided with theoretical knowledge and practical application that provide critical competencies to meet current industry demands. Graduates should qualify for entry-level positions such as prep cook, pantry cook, and kitchen assistance.

Program Outcomes:

Upon successful completion of the Culinary Arts certificate, the graduate should be able to:

  • Demonstrate professional conduct and interpersonal communication skills with the public, vendors, and other culinary professionals.
  • Apply principles and demonstrate proper food safety and sanitation procedures as well as personal hygiene by obtaining ServSafe Certification from National Restaurant Association.
  • Understand foodservice equipment and technology effectively.
  • Understand principles of cookery with emphasis on recipe conversion, measurements, terminology, classical knife cuts, food/equipment handling, soups, sauces and related topics.
  • Apply dining room professionalism for guest relations and service.

Fall Semester I

Total Credits: 10

Spring Semester I

Total Credits: 6

Total credit hours required for certificate: 16

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Program Outcomes and Success Measures

2018 Culinary Arts – AAS
Graduation Rate Job Placement Rate ACF Certification Rate
38.6% 75% 40.5%

 

2017 Culinary Arts – AAS
Graduation Rate Job Placement Rate ACF Certification Rate
43% N/A 10.25%

Frequently Asked Questions

You will need to follow the general enrollment process for GTCC. During the advising process, you will have the opportunity to indicate your desire to study within this curriculum. Your advisor will help you sign up for the courses you need.

  • Linda Beitz, CHE, Associate Professor, 33 years in the industry
  • Keith Gardiner, CEC, CCE, CCA, AAC, Professor, 40 years in the industry
  • Thomas Lantz, CCE, Assistant Professor, 30 years in the industry
  • Michele Prairie, CHE, Instructor, 25 years in the industry
  • Alan Romano, CEC, CCE, AAC, Professor, 40 years in the industry
  • L.J. Rush, CEC, Program Director and Associate Professor, 35 years in the industry
  • Allison Brooks, Administrative Assistant

Yes. Financial aid is available if you qualify. Please visit our Financial Aid web page or call the Financial Aid office at 336-334-4822, Option 3.

Yes, if you have a high school diploma. Please note that Safety and Sanitation is a requirement for many of our lab classes. Passing the National Exam and receiving your Servsafe Certification is required to continue through the program.

Kitchen Lab students will be required to purchase, and bring to all lab classes, a professionally suitable knife set, consisting of:
  • French knife, paring knife, bird's beak paring knife, boning knife, serrated or slicing knife
  • Peeler, zester, pallet knife, #5 star tip, #5 plain tip
  • Two 14-inch pastry bags, channel knife, sharpening steel, food service thermometer, digital scale, and classical knife cuts 3-D model set.

Requirements for all classes (and GTCC-sponsored events) where food is prepared or served:

  • Fingernails must not be long (nails can extend no more than 1/16” past the tip of the finger), be neatly trimmed, and have no nail polish
  • Hair must be a natural shade, clean and neat
  • Beards or mustaches must be neatly trimmed / scruffy or “five o’clock shadow” facial hair is not acceptable
  • No visible piercings
  • Pants and shirt must be impeccably clean, pressed, well fitting, and in excellent condition
  • Shoes must be well maintained and clean
  • Perfumes, colognes, and scented lotions are not permitted
  • Chewing gum is not permitted
  • No visible undergarments, other than the collar of a plain white/solid color T-shirt (no print) 

Kitchen lab classes (and GTCC-sponsored food preparation events) dress requirements:

  • Uniform consisting of a white chef's coat, black checked pants, white floppy cook's hat, white bib apron, black or white socks, two (2) clean side towels, and black nonslip work shoes
  • Hair should be neat and fully restrained either under a cook's hat or by use of a hair net
  • Name tag or name embroidered in black on the chef’s coat is required
  • No earrings and no jewelry, except for a plain wedding band
  • Watches are to be removed but can be attached to the uniform

Food & Beverage Service lab classes (and GTCC-sponsored food service events) dress requirements:

  • (Order) Black Dress Pants – available in the bookstore
  • (Order) Black dress shirt from the bookstore before your first class
  • Black bistro apron
  • Black long socks
  • Black non-slip shoes (tennis shoes are not acceptable)
  • Show your personality with your tie (no bow ties)
  • One earring permissible on each ear, no larger than a nickel
  • One watch and one ring are permitted

Lecture classrooms (all programs) dress requirements:

  • Complete chef’s uniform – must be buttoned
  • GTCC pineapple polo shirt in black or green or black/white dress shirt from service class (Shirts are thin, so please wear neutral undergarments.)
  • Black or khaki dress pants (no leggings or tight-fitting pants)
  • Closed-toe non-slip shoes with socks
  • Not being in the proper attire will result in a zero for the class.

Students enrolled in the diploma in mobile catering and food truck management will work on the Green Machine serving food at one of GTCC’s campuses.

The dining room at GTCC’s Koury Hospitality Careers Building is open on Tuesday and Thursday during the Fall and Spring semesters. The dining room is staffed and managed by students, and the food is prepared by students in the kitchen.

Three of the faculty members have won “Chef of the Year” honors from the American Culinary Federation. Many have won teaching honors at the local, regional, and national level. Many have won gold, silver, and bronze medals at hot and cold food competitions.

In addition, 100% of the faculty at GTCC have distinguished themselves with industry certification through the American Culinary Federation and/or the American Hotel & Lodging Association’s Educational Institute.

The French word “chef” means chief or supervisor. When you graduate from the culinary arts program you will be a journeyman cook. You will become a chef when you are the supervisor or person in charge of a kitchen.

While professional culinary experience and a culinary degree will prepare you to become a chef, no previous experience is required to begin the culinary degree program.

No. Many students complete their culinary education while managing work and family obligations. It may take a little longer, but you will learn skills in the program that can be applied to the work place immediately. 

You can begin your degree program in the Fall or the Spring semester. During the summer term, you can take care of general education requirements and/or prerequisites.

Yes. GTCC has a new baking and pastry kitchen and is offering a diploma in baking and pastry.

GTCC Culinary Arts Program On WXII 12 News
Video Portrait of GTCC Culinary Arts