Don't miss out! Durham Tech will hold an Employee Meeting in the ERC Auditorium at 1:00 p.m. on Thursday, December 12. View the livestream using the link below.
View Livestream
Contact
Altarius Moody
Director
American Tobacco Campus, Room 009
919-536-7200, ext. 4318
moodya@durhamtech.edu
Plan of Study
(Courses by Semester)* This program is financial aid eligible.
Culinary Arts
Long Term
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.
Apply Now
Summer Application Deadline is Mar 15
Estimated Tuition & Fees
$7,103
Degree Type
Associate in Applied Science (AAS)
Credit Hours
66
Location
American Tobacco Campus
First-Semester Courses
Suggested Paths
Short Term
(12 months or less)Long Term
(More than 12 months)University Transfer
Career Explorer
“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