Guilford Technical Community College (Culinary Technology Associate in Applied Science)

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

Course offerings are designed to provide the critical competencies to successfully meet industry demands by emphasizing professionalism and the practical application of a strong theoretical knowledge base. Courses also include garde manger, American/international cuisines, food production, hospitality supervision, bakiing, food/beverage service and control, and sanitation.

Graduates should qualify for entry-level positions such as line cook, station chef and assistant pastry chef. American Culinary Federation certification assistance is available to graduates. With experience, graduates may advance to positions such as sous-chef, executive chef or food service manager. The program was accredited by the American Culinary Federation Accrediting Commission in June of 1997. This is the only accredited culinary program in the state of North Carolina.

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Culinary Technology Associate in Applied Science Cooking School Location

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