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Program checklist · Culinary Arts, AAS Requirements

Culinary Arts, AAS Requirements

Lenoir Community College · Kinston, NC

A checklist is the list of requirements to complete this program and receive the award, as the college publishes it in its catalog. It is the same for everyone. It does not say what you have completed; that comes from applying your own record.

Program
Award
Culinary Arts, AAS Requirements
Credential class
ceterms:AssociateDegree
CIP
52.1001
Catalog edition
2026-2027
Checklist type
degree-program
Identifiers
IPEDS UNITID
198817
CourseShelf checklist
CK_198817_72826fe1
CollegeTransfer.Net
Institution Transfer Profile
Source
CourseShelf publish 61

Requirements to complete

Every course or condition the catalog lists, in the catalog's order.

Culinary Arts, AAS Requirements

41 items
  1. COM 110
    Introduction to Communication
    As published: “COM 110”
    3
  2. ENG 110
    Freshman Composition
    As published: “ENG 110”
    3
  3. ENG 111
    Writing and Inquiry
    As published: “ENG 111”
    3
  4. ENG 112
    Writing/Research in the Disc
    As published: “ENG 112”
    3
  5. ART 111
    Art Appreciation
    As published: “ART 111”
    3
  6. ART 114
    Art History Survey I
    As published: “ART 114”
    3
  7. MUS 110
    Music Appreciation
    As published: “MUS 110”
    3
  8. MUS 112
    Introduction to Jazz
    As published: “MUS 112”
    3
  9. REL 110
    World Religions
    As published: “REL 110”
    3
  10. PSY 150
    General Psychology
    As published: “PSY 150”
    3
  11. MAT 110
    Math Measurement & Literacy
    As published: “MAT 110”
    3
  12. MAT 171
    Precalculus Algebra
    As published: “MAT 171”
    4
  13. CUL 110
    Sanitation & Safety
    As published: “CUL 110”
    2
  14. CUL 140
    Culinary Skills I
    As published: “CUL 140”
    5
  15. CUL 160
    Baking I
    As published: “CUL 160”
    3
  16. CUL 170
    Garde Manger I
    As published: “CUL 170”
    3
  17. CUL 240
    Culinary Skills II
    As published: “CUL 240”
    5
  18. CUL 112
    Nutrition for Foodservice
    As published: “CUL 112”
    3
  19. CUL 120
    Purchasing
    As published: “CUL 120”
    2
  20. CUL 135
    Food & Beverage Service
    As published: “CUL 135”
    2
  21. WBL 111
    Work-Based Learning I
    As published: “WBL 111”
    1
  22. WBL 121
    Work-Based Learning II
    As published: “WBL 121”
    1
  23. BUS 115
    Business Law I
    As published: “BUS 115”
    3
  24. BUS 153
    Human Resource Management
    As published: “BUS 153”
    3
  25. HRM 140
    Legal Issues - Hospitality
    As published: “HRM 140”
    3
  26. HRM 245
    Human Resource Mgmt-Hosp
    As published: “HRM 245”
    3
  27. CUL 110A
    Sanitation & Safety Lab
    As published: “CUL 110A”
    1
  28. CUL 112A
    Nutrition for Fdsv Lab
    As published: “CUL 112A”
    1
  29. CUL 120A
    Purchasing Lab
    As published: “CUL 120A”
    1
  30. CUL 135A
    Food & Beverage Serv Lab
    As published: “CUL 135A”
    1
  31. CUL 230
    Global Cuisines
    As published: “CUL 230”
    5
  32. CUL 230A
    Global Cuisines Lab
    As published: “CUL 230A”
    1
  33. CUL 260
    Baking II
    As published: “CUL 260”
    3
  34. CUL 270
    Garde Manger II
    As published: “CUL 270”
    3
  35. HRM 160
    Info Systems for Hosp
    As published: “HRM 160”
    3
  36. CUL 275
    Catering Cuisine
    As published: “CUL 275”
    5
  37. CUL 283
    Farm-To-Table
    As published: “CUL 283”
    5
  38. HRM 215
    Restaurant Management
    As published: “HRM 215”
    3
  39. HRM 215A
    Restaurant Management Lab
    As published: “HRM 215A”
    1
  40. ACA 111
    College Student Success
    As published: “ACA 111”
    1
  41. ACA 122
    Transfer and Career Success
    As published: “ACA 122”
    1
Source. Lenoir Community College, catalog 2026-2027 — https://lenoircc.smartcatalogiq.com/en/2026-2027/lenoir-community-college-catalog/programs-of-study/associate-of-applied-science-degrees/culinary-arts-aas/culinary-arts-aas-requirements. Captured page pages/0255.html.gz. Assembled from the institution's published catalog as captured; every record names its captured page and source URL. Assembled, not asserted.