Course Listing

Culinary Arts
Published January 1, 0001

Student Learning Outcomes

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• Establish and maintain safety and sanitation procedures

• Prepare standardized recipes using a variety of cooking techniques which meet industry quality standards

• Prepare a variety of recipes utilizing the correct techniques, ingredients and equipment which meet industry quality standards

• Define and articulate the core values of the culinary professional

• Seek entry-level positions in commercial and institutional food service settings

Program Courses

Credit Hours: 57
Course Credits: 57

  • CU1003 Concepts and Theories of Culinary Techniques
  • CU1016 American Regional Cuisine
  • CU1036 Fundamentals of Classical Techniques
  • CU1046 Introduction to Baking and Pastry Techniques
  • CU1123 Menu Management
  • CU1163 Latin Cuisine
  • CU2006 Garde Manger
  • CU2026 A La Carte and Service
  • CU2183 Nutritional Cooking
  • CU2283 Asian Cuisine
  • CU2293 Food and Beverage Operations
  • CU2313 Supervision and Career Development
  • CU2323 World Cuisine
  • CU2403 Sustainable Purchasing & Controlling Costs

* Minimum of 90 field experience hours for the quarter

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Note: The Art Institute of Raleigh-Durham reserves the right to alter the sequencing of classes. Some courses are offered on a rotating basis. Students should consult their Academic Advisors and/or Department Chair when creating their course schedules to ensure they are following the recommended sequence. Students must meet all co/prerequisites for courses.