Robeson Community College
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Culinary Arts

    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.

    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)

    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. 

     

     

    CAREER OPTIONS

    This 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.

    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, garden 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
    • 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.

    Entry-Level Salary: $20,554 – $42,480/yr. (NCWorks Online)

    CULINARY ARTS, AAS

    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.

    For more information, go to: https://catalog.robeson.edu/preview_program.php?catoid=6&poid=656&returnto=506

    Locklear, Lester

    Program Director | Building – 14
    Email: llocklear@robeson.edu
    Phone: (910) 272-3430

     

    Ingram, James

    Culinary Arts Instructor | Building – 13
    Email: jingram@robeson.edu
    Phone: (910) 272-3490

     

    Locklear, Linsie

    Culinary, Baking and Pastry Arts, Hospitality Management Instructor | Building – 13
    Email: lilocklear@robeson.edu
    Phone: (910) 272-3432