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Culinary Arts

The courses that make up the Culinary Arts program will get your ready to start your career as a culinary professional.
  • Area of Study: Career and College (CCP) Pathways (High School Students Only), Public Services
  • Campus: At Caldwell Campus, At Watauga Campus
  • Program Type: Certificate, Degree

At a Glance

Employment Opportunities

Graduates of CCC&TI’s Culinary Arts program are ready for employment in a variety of culinary settings and in a variety of positions. Graduates can serve as line cooks, station chefs, or assistant pastry chefs, just to name a few. And with experience, graduates can advance to positions such as sous-chef, chef garde manger, senior chef, pastry chef, executive chef, chef de cuisine, or food service manager.

According to the U.S. Department of Labor’s Occupational Outlook Handbook, “Employment of cooks is projected to grow 10 percent from 2012 to 2022, about as fast as the average for all occupations. Job opportunities will result from the combination of employment growth and the need to replace workers who leave the occupation. Those seeking full-time positions at upscale restaurants, where the pay is often greater, should expect strong competition for jobs.”

To learn more about employment outlook and work environment in the Culinary Arts field, go to:

Learning Outcomes

  • Maintain sanitation levels required by Federal, State, and Local officials. Operate and clean commercial equipment properly.
  • Access, compile, and evaluate food cost, labor cost, beverage cost, and operation cost from the point of making profit.
  • Apply knowledge of culinary math, written and oral communication, restaurant business knowledge, kitchen supervision, and cooking ability.

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The Culinary Arts program at CCC&TI trains students for work as culinary professionals.

CCC&TI offers:

Please review the Admission Requirements for the Culinary Arts program.

For more information about course descriptions or required courses, refer to the current CCC&TI Course Catalog.

Culinary Classes Offered in Two Locations

You can earn your culinary degree or diploma on either of the CCC&TI campuses. All culinary classes are offered on both the Hudson, NC campus and the Boone, NC campus.

Culinary Arts Degree Curriculum

The courses that make up the Culinary Arts program will get your ready to start your career as a culinary professional. The curriculum includes courses covering all the basics, including:

  • BakingThis course covers basic ingredients, techniques, weights and measures, baking terminology and formula calculations. You’ll learn all about:
    • basic sauces
    • desserts
    • dough making
    • glazes
    • icing
    • pastries
    This course will also help you master the scaling and measurement techniques essential in the science of baking.
  • Culinary FundamentalsThe first culinary skills course introduces basic cookery. You’ll learn:
    • classical knife cuts
    • culinary terminology
    • flavorings/seasonings
    • measurements
    • recipe conversion
    • related topics
    • safe food/equipment handling
    • stocks/sauces/soups
    The second culinary skills course will build on your knowledge of the fundamental concepts, skills, and techniques involved in basic cookery. You’ll learn meat identification/fabrication, butchery and cooking techniques/methods; food preparation. Once you’ve completed the two culinary fundamentals courses, you’ll be able to plan, execute, and successfully serve entrees with complementary side items.
  • Guest/Customer ServiceThis course will be your introduction to the culture of dining room service management. You’ll learn the dignity and psychology of service work, dining room organization/infrastructure, service delivery, and modeling management roles in a dining room environment. This course will help you understand the guest/server dynamic and apply these principles in a dining room setting.
  • Garde MangerIn this course you’ll learn all about basic cold food preparation techniques and pantry production. Topics include:
    • appetizers
    • basic garnishes
    • cheeses
    • cold sauces
    • dressings
    • related topics
    • salads
    • sandwiches
    At the end of this course, you’ll have all the skills needed to present a cold food display. Also, you will have developed a good understanding of the cold kitchen and its related terminology.
  • Human Resource ManagementHuman resource management is essential in the hospitality industry. In this course, you’ll learn all the aspects of putting together a culinary team, including:
    • contract employees
    • employee relations
    • labor regulations/laws
    • productivity
    • recruitment
    • shift management
    • training/development
    • and much more
    This course will help you learn and apply human resource management skills in any hospitality industry setting.
  • NutritionThis course covers the principles of nutrition and its relationship to the foodservice industry. Topics include:
    • exercise
    • healthy cooking techniques
    • marketing nutrition in a foodservice operation
    • nutritional adaptation/analysis of recipes/menus
    • personal nutrition fundamentals
    • weight management
    This class will help you apply basic nutritional concepts to food preparation and selection.
  • Purchasing and Cost ControlIn this course, you will learn all about controls and accounting procedures as they apply to costs in the hospitality industry. Topics include:
    • cost control
    • labor controls
    • operational efficiencies
    • planning and forecasting
    • scheduling
    • reports
    This class will provide a basic understanding of food, beverage, and labor cost control systems for operational troubleshooting and problem solving.
  • Sanitation and SafetyKnowledge of sanitation and safety regulations are essential for success in the hospitality industry. This course covers:
    • personal hygiene
    • principles of food-borne illness
    • sanitation and safety regulations
    • use and care of equipment
    Once you’ve completed this course, you’re ready to take the nationally recognized food/safety/sanitation exam. Successfully passing the exam gives you an additional certification for your resume.

For more information about course descriptions or required courses, refer to the current CCC&TI Course Catalog.

Hands-On Experience

Culinary arts refer to more than just cooking classes — it encompasses the art and practice of all aspects of food preparation, cooking, final presentation, and culinary management.

In addition to theoretical knowledge and practical application that you’ll learn during your course work, CCC&TI students also have the opportunity to practice what they’ve learned in a real culinary environment.

  • Culinary Events – Caldwell Campus (Hudson, NC)Each semester, the Caldwell Campus Culinary Arts students prepare and serve theme oriented, innovative, eclectic multi-course meals and serve the meal to paying customers from the community. These events are wildly popular, and provide experience with food preparation, plating and serving in a real life environment to a sell-out crowd.
  • Culinary Events – Watauga Campus (Boone, NC)The Watauga Campus Culinary Arts program offers “Carry Out Cuisine” events to the general public every semester. Culinary students prepare theme-oriented meals and package them for pick up by customers from the community. During these events, there are also a limited number of tickets available to the “Chef’s Table Dining Experience.” Diners at the Chef’s Table watch as students prepare the meals and then enjoy tableside service in the Culinary Arts Kitchen.
  • You’ll Be Part of the Culinary CommunityStudents also have the opportunity to explore the culinary scene in and around the community. Students may be able to visit local restaurants, attend food fairs and festivals, visit local farms or food suppliers, and prepare and serve food for special events at the college and in the greater community. CCC&TI’s Culinary Arts program also has opportunities to partner with local businesses to showcase the resources within our community. Past partnerships have included “Farm-to-Table” events, wine-pairing menus featuring products from local wineries, and participation in local food competitions and festivals.

Chef and Cooks Certification Opportunity

Once you’ve completed CCC&TI’s program, you have the opportunity to obtain certifications that demonstrate your knowledge and skills to potential employers. American Culinary Federation (ACF) certification is available to graduates. Students can receive certifications in Nutrition, Human Resource Management and ServSafe when they pass the certification tests offered by the National Restaurant Association. To learn more about gaining ACF certification, visit the American Culinary Federation website.

Mission & Intent

At CCC&TI, our mission is to inspire and cultivate the next generation of culinary professionals through hands-on education, creative exploration, and a commitment to excellence. We empower students with the skills, knowledge, and confidence to thrive in the ever-evolving world of food and hospitality. Rooted in tradition and driven by innovation, we foster a learning environment that celebrates diversity, sustainability, and a passion for culinary arts.

The intent of the Culinary Arts Program at CCC&TI is to equip students with the foundational knowledge, technical skills, and professional competencies necessary to pursue successful careers in the culinary and hospitality industries. This program is designed to foster creativity, discipline, and a deep understanding of global culinary traditions and modern kitchen practices.

Through a combination of classroom instruction, hands-on kitchen training, and real-world internships, students will gain proficiency in food preparation, safety and sanitation, menu planning, nutrition, and restaurant operations. The program emphasizes sustainability, innovation, and excellence in service to meet the evolving demands of the foodservice industry.

Our goal is to graduate industry-ready professionals who are not only skilled in culinary techniques but also possess the leadership, communication, and problem-solving skills essential for career advancement in diverse culinary environments.

Photo of Thomas Corey Hooks
Corey Hooks
Director, Culinary, Catering, and Hospitality
Instructor
Culinary Arts
Public Services and Transportation
Office: Caldwell–K–116 Work Phone: 828.759.8189