Altarius Moody
American Tobacco Campus, Room 009
919-536-7200, ext. 4318

Plan of Study

(Courses by Semester)
* This program is financial aid eligible.

Culinary Arts

Long Term

The Culinary Arts curriculum provides specific training required to prepare students to assume positions as trained culinary professionals in a variety of foodservice settings including full service restaurants, hotels, resorts, clubs, catering operations, contract foodservice 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 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.

Uniform Requirements

These items can be ordered from Chef Works or Uniform Junction

  • White Chef’s jacket with long sleeves, with logo and name embroidered (3 required)
  • Small checkered chef pants (3 required)
  • Chef Hat (the required style is a “floppy chef hat”) (2 required)
  • White apron, this may be a bib, single, or 4 sided (2 required)
  • White neckerchief, (2 required)
  • Black non-slip closed toed shoes (1 pair required)
The Culinary Arts AAS program will be closed to new admissions starting Fall 2024.

View Culinary Arts Continuing Education (non-credit) programs.

Estimated Tuition & Fees


Degree Type

Associate in Applied Science (AAS)

Credit Hours



American Tobacco Campus

First-Semester Courses

Course Number Title Credit Hours
ACA-122 College Transfer Success 1
CIS-110 Introduction to Computers 3
CUL-110 Sanitation and Safety 2
CUL-140 Culinary Skills I 5
ENG-111 Writing and Inquiry 3

Suggested Paths

Three students in culinary program preparing dish. One student is leaning over table toward food to grab.

“I’ve been cooking since I was six years old so this is all I know. I took cooking too seriously before. It was always just a career, but because of my experience in this program it has become more of a passion.”

—Joshua Byker