The Culinary Arts Academy will allow students to master techniques through hands–on learning and practice. The program is designed to provide students with the technical knowledge that they can apply the first day on the job, to be a lifelong career training tool, and to increases the chances of a student continuing their training in a post-secondary school. The culinary program will provide the fundamentals of safety and sanitation practices, basic knife skills, menu planning, and food production skills. Additional skills such as the management of the front and back of the house and guest relations are also included in the curriculum.

 

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    Course sequence

    Culinary Arts & Hospitality I

    Culinary Arts & Hospitality II - Applications

    Culinary Arts & Hospitality III

    Culinary Arts & Hospitality IV - Applications

    CTE Advanced Studies, CTE Apprenticeship, or CTE Internship

    Supporting courses

    Microsoft Word & PowerPoint

    Career Management

    IB Personal & Professional Skills

    Food and Nutrition I

    info

    SPCC Articulated Credit

    Articulated credit is earned as a result of a student's completion of a CTE course and meeting the the following qualifications:

    Additionally, students must enroll in a NC community college within two years of high school graduation and meet the following criteria:

    • Final grade of B or higher in the high school course AND
    • Proof of Learning (POL)
      • CTE post assessment
        • Score of 90 or higher
      • Performance-based Measurement (PBM)
        • Meets course proficiency
      • Industry Credentials
        • Courses that have industry credentials as proof of learning will follow the procedure for Credit for Prior Learning as outlined in NC Community College System Curriculum Procedures Reference Manual (https://www.nccommunitycolleges.edu/sites/default/files/academic-programs/crpm/attachments/section1911feb2022creditforpriorlearning.pdf).

    Community college officials must verify eligibility of the courses listed on the submitted high school transcript to receive articulated credit. Students may be asked to submit additional supporting documentation or demonstration to receive credit. Colleges must follow the criteria of the Southern Association of Colleges and Schools Commission on Colleges (SACSCOC) in awarding credit.

    Culinary Arts and Hospitality I AND Culinary Arts and Hospitality II Applications AND Culinary Arts and Hospitality II Internship AND Culinary Arts and Hospitality III

    CUL 140 Culinary Skills I OR CUL 142 Fundamentals of Food

    Microsoft Word & PowerPoint

    OST 136 Word Processing

    Industry Certification

    ServSafe Food Protection Managers Certification
    ServSafe Food Protection Managers Certification

    The ServSafe® program provides food safety training, exams and educational materials to foodservice managers. Students can earn the ServSafe Food Protection Manager Certification, accredited by the American National Standards Institute (ANSI)-Conference for Food Protection (CFP)

    Supporting schools

    Porter Ridge High School Sun Valley High School

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