Culinary Technology - Associate in Applied Science
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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 offering emphasize practical application, a strong theoretical
knowledge base, and professionalism while providing the critical competencies
to successfully meet industry demands. Courses also include sanitation,
food/beverage service and control, baking, grade manager, American/international
cuisine, food production, and hospitality supervision.
Graduates
can 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.
For Further Information Contact:
Thomas L. Hosley
Curriculum Area Coordinator of Culinary/Hospitality Technology
Located in the Hospitality & Tourism Training Center
Morehead City, NC
(252)222-6034
hosleyt@carteret.edu
3505 Arendell Street - Morehead City, NC 28557 - 252-222-6000
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