Certificates earned in the Culinary Technology Program (A55200) are awarded by the college upon successful completion of the program and can be applied toward the Culinary Technology Degree Program.

Admissions

• A high school diploma or equivalent is required.
• A counseling/orientation appointment follows placement testing.
• Students entering this program should take the courses in bold print first.
• Many courses have prerequisites or corequisites; check the Course Description section for details.

Additional Information
Notes

• Many courses have placement test prerequisites: CPT Sentence Skills: 68-85; CPT Reading Score: 57-79; CPT Arithmetic Score: 43-64.
  
• All lab classes require student accident medical insurance.
• Students must complete CUL 110, Sanitation and Safety, during their first semester of class.
• Students are required to have a CUL or HRM program code.
• Progression in this program is dependent upon a score of "C" or better in all courses with CUL, HRM prefixes.

Contact Information
The Culinary Technology Program is in the Hospitality Education Division. For more information, call 704.330.6301 or 704.330.6770.

Course Requirements

Culinary Technology Certificate with a Specialization in Baking (C55200 - C1)
This certificate is designed to prepare students who would like to be employed as a professional baker, or those with some culinary experience who want to further their knowledge in this specialized area.

Course Number & Name	Class	Lab	Hours Clinical	Work Expr.	Credits
CUL 110 Sanitation & Safety	2	0	0	0	2
CUL 150 Food Science	1	2	0	0	2
CUL 160 Baking I	1	4	0	0	3
CUL 160A Baking I Lab	0	3	0	0	1
CUL 260 Baking II	1	4	0	0	3
CUL 260A Baking II Lab	0	3	0	0	1
Total Credit Hours					12

Culinary Technology Certificate with a Specialization in Culinary (C55200 - C2)
This certificate is designed to prepare students who would like to be employed as a roundsman in the culinary profession, or for those with some culinary experience who want to further their knowledge in this area.

Course Number & Name	Class	Lab	Hours Clinical	Work Expr.	Credits
CUL 110 Sanitation & Safety	2	0	0	0	2
CUL 140 Basic Culinary Skills	2	6	0	0	5
CUL 150 Food Science	1	2	0	0	2
CUL 160 Baking I	1	4	0	0	3
CUL 160A Baking I Lab	0	3	0	0	1
CUL 170 Garde Manger I	1	4	0	0	3
CUL 170A Garde Manger I Lab	0	3	0	0	1
Total Credit Hours					17

Culinary Technology Certificate with a Specialization in Garde Manger (C55200 - C3)
This certificate is designed to prepare students who would like to be employed in the banquet, catering, cold foods, and displays profession, or for those with some culinary experience who want to further their knowledge in this area.

Course Number & Name	Class	Lab	Hours Clinical	Work Expr.	Credits
CUL 110 Sanitation & Safety	2	0	0	0	2
CUL 140 Basic Culinary Skills	2	6	0	0	5
CUL 150 Food Science	1	2	0	0	2
CUL 170 Garde Manger I	1	4	0	0	3
CUL 170A Garde Manger I Lab	0	3	0	0	1
CUL 270 Garde Manger II	1	4	0	0	3
CUL 270A Garde Manger II Lab	0	3	0	0	1
Total Credit Hours					17

Culinary Technology Certificate with a Specialization in Hot Foods (C55200 - C4)
This certificate is designed to prepare students who would like to be employed in the culinary profession, or for those with some culinary experience who want to further their knowledge in this area.

Course Number & Name	Class	Lab	Hours Clinical	Work Expr.	Credits
CUL 110 Sanitation & Safety	2	0	0	0	2
CUL 140 Basic Culinary Skills	2	6	0	0	5
CUL 240 Advanced Culinary Skills	1	8	0	0	5
CUL 180 International & American Regional Cuisine	1	8	0	0	5
Total Credit Hours					17