Early Registration & Advisement are happening now. Don’t forget to meet with your Advisor about classes to take in the upcoming term. Early registration assures the best possible schedule.

Robeson Community College

Culinary Arts (AAS)

Culinary Arts – Semester by Semester

1st Year FALL First Semester
Course Title Class Lab Clinical Work Credit
ACA 111 College Student Success 1 0 0 0 1
ENG 110 Freshman Composition 3 0 0 0 3
CUL 110 Sanitation & Safety 2 0 0 0 2
CUL 140 Culinary Skills I 2 6 0 0 5
CUL 160 Baking I 1 4 0 0 3
Mat 110 Measurement & Literacy 2 2 0 0 3
Semester Total 11 12 0 0 17
SPRING Second Semester
Course Title Class Lab Clinical Work Credit
CUL 240 Culinary Skills II 1 8 0 0 5
CIS 111 Basic PC Literacy   2 2 0 0 3
CUL 135 Food & Beverage Service 2 0 0 0 2
Eng 115 Oral Communication 3 0 0 0 3
CUL 283 Farm-To-Table 2 6 0 0 5
Semester Total 10 16 0 0 18
2nd Year FALL Third Semester
Course Title Class Lab Clinical Work Credit
CUL 230 Global Cuisines 1 8 0 0 5
HRM 245 Human Resource Management Hospitality 3 0 0 0 3
WBL 111 Work Based Learning I 0 0 0 10 1
Humanities/Fine Arts Elective 3 0 0 0 3
NUT 110 Nutrition 3 0 0 0 3
Semester Total 10 8 0 10 15
SPRING Fourth Semester
Course Title Class Lab Clinical Work Credit
CUL 170 Garde-Manager 1 4 0 0 3
CUL 250 Classical Cuisine 1 8 0 0 5
WBL 121 Work Based Learning II 0 0 0 10 1
CUL 120 Purchasing 2 0 0 0 2
CUL 260 Baking II 1 4 0 0 3
Social/Behavioral Science Elective 3 0 0 0 3
Semester Total 8 16 0 10 17
Total 67