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Culinary Arts



The Culinary Arts curriculum provides specific training required to prepare students 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.

Students will be provided theoretical knowledge/practical applications that provide critical competencies to meet industry demands, including environmental steward- ship, operational efficiencies and professionalism. Courses include sanitation/safety, baking, garde manger, culinary fundamentals/production skills, nutrition, customer service, purchasing/cost control, and human resource management. ACC’s award-winning culinary instructors go above and beyond to ensure the preparedness of the students for their next steps in their careers. Our Culinary instructors instill confidence, self-motivation, and leadership skills both in and out of the kitchen. 



Technical Standards

Students entering the program must meet specific emotional, behavioral, physical, and cognitive standards.  This information is found in the admissions office.

Students qualifying for special accommodations to these standards must contact the Coordinator for Special Needs and Counseling at 336.506.4130 for more specific information.

Please Note:   A minimum grade of C is required in each CUL curriculum course in order to meet graduation requirements (degree, certificate).