Culinary Arts

  • Associate in Applied Science (AAS) – A55150

Career Description

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.

Career Information

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.

Labor Statistics

Food and hospitality services represent one of the fastest-growing segments of our economy. The industry is booming with restaurants, hotels, caterers, resorts, health and wellness facilities, and entertainment venues of all kinds opening to serve our growing population. Chefs and head cooks work in these food service facilities and establishments, along with many others, where food and hospitality services are provided. (Bureau of Labor Statistics)

Entry-Level Salary

Program Requirements

The Culinary Arts AAS Degree is a 71-credit hour program. There is a basic core of 41 credit hours. The program also consists of 19 general education credit hours.

GreenZone

Great food begins in the fields and pastures, dairy farms and vineyards. As a modern chef, you will need to know more than culinary techniques, you will need to understand how food is grown and raised and what conditions create the best possible ingredients and flavors. The program prepares graduates for successful careers in the culinary field and is committed to promoting the use of whole, organic, and local foods. The Culinary Faculty work hard to train students in Sustainable Agriculture through the use of the GreenZone and relationships developed with local farmers. The GreenZone has enhanced the learning opportunities for students by providing hands on training and skill development for the Farm-to-Table movement. The GreenZone is outfitted with several raised beds, herb gardens, a fully functional Greenhouse, fermentation lab, solar panels, digital weather station and compost bin, all which are used to enhance student training. 

Program Contact

If you would like additional information about the Culinary Arts Associate Program, contact Lester Locklear, Program Director, at 910-272-3304 or llocklear@robeson.edu or Kendra Cummings, Chef Instructor, at 910-272-3432 or kcummings@robeson.edu.