Culinary Technology - Associate in Applied Science
Program Curriculum
Employment Opportunities
Job Titles
Admission Requirement
Program Schedule
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
Office # 4301
Located in the Hospitality & Tourism Training Center
Morehead City, NC
(252)222-6034
hosleyt@carteret.edu
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