LET’S GET COOKING AT CCCC!
We have amazing Culinary Classes and we need YOU to fill them! It’s not too late to enroll in our Culinary Arts Program, or just try a Continuing Education course to hone your skills. We seriously need folks to sign up, so please spread the word to all who might be interested.
Learn more about:
Knife Skills: Mastery of various cuts and techniques essential for efficient and safe food preparation.
Mise en Place: French for “everything in its place,” referring to the crucial step of gathering, washing, trimming, and chopping ingredients before cooking begins.
Sanitation & Food Safety: Emphasizing safe handling practices, hygiene, and preventing foodborne illnesses.
Our Culinary Arts Program Curriculum:
— Credential: Associate in Applied Science Degree Culinary Arts A55150 —
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.
Program Length: 4 semesters, or a 2 semester Fast Track
Career Pathway Options: Associate in Applied Science Degree in Culinary Arts
Program Sites: Lee Main Campus; Chatham Main Campus
Suggested Course Schedule:
CUL 160 Baking I 1-4-3
COM 231 Public Speaking 3-0-3
MAT 110 Math Measurement & Literacy 2-2-3
WBL 111 Work-based Learning I 0-10-1
Social/Behavioral Science Elective 3-0-3
4th Semester, Spring
CUL 165 Therapeutic Cuisine 1-4-3
CUL 260 Baking II 1-4-3
HRM 245 Human Resource Mgmt – Hosp 3-0-3
WBL 121 Work-based Learning II 0-10-1
Select one:
CUL 275 Catering Cuisine 1-8-5
CUL 283 Farm to Table 2-6-5
Major Electives, take 4 credits 4
Select from: ACC-115, BUS 110, BUS 137, BUS 230, CUL 140A, CUL 240A, CUL 260, CUL 270, CUL 275, CUL 283
Total Semester Credits Required: 72
— Credential: Culinary Fundamentals Certificate C55150CF —
This Culinary Arts Curriculum Certificate provides direct hands-on training necessary to obtain an entry level culinary position. This certificate offers the necessary foundation in safe food handling and preparation. Students will operate a commercial kitchen that simulates a quick service restaurant as well as an introduction to catering and quantity foods.
Upon completion graduates will have the skills necessary for an entry level management position in a commercial kitchen.
Program Length: 1 semester
Career Pathway Options: Associate in Applied Science Degree in Culinary Arts
Program Sites: Lee Main Campus; Chatham Main Campus; Dunn Center (2 semesters to complete)
Suggested Course Schedule:
1st Semester, Fall
CUL 110 Sanitation and Safety 2-0-2
CUL 140 Culinary Skill 1 2-6-5
CUL 160 Baking I 1-4-3
CUL 240 Culinary Skills II 1-8-5
CUL 140A Culinary Skills I Lab 0-3-1
CUL 240A Culinary Skills II Lab 0-3-1
Total Semester Credits Required: 17
— Credential: Farm to Table Entrepreneurship Certificate C55150FT —
This Culinary Arts curriculum certificate provides specific training required to prepare students to assume positions as trained culinary professionals in a farm to table restaurant, market, or venue.
Students will be provided theoretical knowledge/practical applications that provide critical competencies to meet industry demands, including environmental stewardship, operational efficiencies and professionalism.
Graduates should qualify for entry-level opportunities including prep cook, line cook, and station chef.
Program Length: 2 semesters
Career Pathway Options: Associate in Applied Science Degree in Culinary Arts
Program Sites: Lee Main Campus; Chatham Main Campus
Suggested Course Schedule:
1st Semester, Fall
CUL 110 Sanitation and Safety 2-0-2
CUL 140 Culinary Skill I 2-6-5
2nd Semester, Spring
BUS 230 Small Business Management 3-0-3
CUL 283 Farm to Table 2-6-5
WBL 111 Work Based Learning I 0-10-1
Total Semester Credits Required: 16
Take a Class with Chef Kelly! We need students to enroll in our Natural Chef online class! If you have been thinking about it, now is the time. This course is ONLINE, meets on Monday evenings, and you can do the work at your convenience!
Sign up at:
https://ss-prod.cloud.cccc.edu/Student/instantenrollment
Search for:
CUL-3041D5-D3254 Natural Chef (100170)
Fall 2025 Ce3
Instructors – Kelly A. Burton
Meeting Information – M 6:30 PM – 7:30 PM – 8/18/2025 – 12/1/2025 — ONLINE
Dates – 8/18/2025 – 12/1/2025
Seats Available – 14 available seats / 1 enrolled / 15 total
Credits – 11.2 CEUs
Grading – Graded, Pass/Fail, Audit
Prerequisites: Previous or concurrent Servsafe is recommended
Course Description –
This comprehensive, instructor-led course is designed for individuals passionate about creating wholesome, health-focused meals using fresh, natural ingredients. Participants will learn essential culinary techniques, including knife skills, cooking methods, and meal planning, while exploring the principles of whole-food nutrition and sustainable cooking practices. The course emphasizes the preparation of balanced, flavorful dishes that support overall health and wellness, catering to various dietary needs and preferences. Through hands-on training, students will gain the knowledge and confidence to craft meals that are both nourishing and visually appealing, whether for personal use, catering, or professional culinary settings. By the end of the course, participants will have a strong foundation in health-conscious cooking and a deeper appreciation for the connection between food and well-being.
***** Required Materials and Supplies: Students will need a hat, apron/smock, slip resistant closed toe shoes and a textbook for the seated class.
***** Prerequisites: Previous or concurrent Servsafe is recommended. (we offer this also)
Additional Information
Tuition: $180.00
Topic – Culinary Arts
Additional Course Fees
Fees listed here are in addition to general tuition and fees charged at registration.
CE Accident Insurance:
$1.00
Technology Fee-CE:
$3.00
Security Fee – Continuing Ed:
$2.00
Please pass the word around far and wide, and LET’S GET COOKING!
– Karen
Central Carolina Community College
Karen Craig
Administrative Assistant for Culinary Arts
764 West St. | Lucier Hall | Room 143,
Pittsboro, NC 27312
Office: (919) 545-8024
kcrai614@cccc.edu www.cccc.edu
Communications to and from this email address may be subject to disclosure to third parties per NCGS Chapter 132.
First Class Opportunity and Leading Workforce Partner
From: Karen Craig <kcrai614@cccc.edu>
Sent: Thursday, August 7, 2025 at 08:32:40 AM EDT
Subject: CCCC Culinary Arts needs YOU to enroll in a class!