CUL

Subject

CUL

Credits (min)

2

Credits (max)

2

Type

course

Edition

2026-2027

Source

www.vgcc.edu

Course Offering Availability: Fall This course provides a laboratory experience for enhancing student skills in the basic principles of sanitation and safety. Emphasis is placed on personal hygiene, sanitation and safety regulations, use and care of equipment, the principles of food-borne illness, and other related topics. Upon completion, students should be able to demonstrate practical applications of sanitation and safety procedures in the hospitality industry. CUL 112 Nutrition for Foodservice 3 0 0 3 Course Offering Availability: Spring This course covers the principles of nutrition and its relationship to the foodservice industry. Topics include personal nutrition fundamentals, weight management, exercise, nutritional adaptation/analysis of recipes/ menus, healthy cooking techniques and marketing nutrition is a foodser- vice operation. Upon completion, students should be able to apply basic nutritional concepts to food preparation and selection. CUL 120 Purchasing 2 0 0 2 Course Offering Availability: Spring This course covers purchasing for foodservice operations. Emphasis is placed on yield tests, procurement, negotiating, inventory control, prod- uct specification, purchasing ethics, vendor relationships, food product specifications and software applications. Upon completion, students should be able to apply effective purchasing techniques based on the end-use of the product. CUL 130 Menu Design 2 0 0 2 Course Offering Availability: Summer This course introduces menu design and its relationship to foodservice operations. Topics include layout, marketing, concept development, di- etary concerns, product utilization, target consumers and trends. Upon completion, students should be able to design, create and produce menus for a variety of foodservice settings.

Subject

CUL

Credits (min)

1

Credits (max)

1

Type

course

Edition

2012-2013

Source

www.vgcc.edu

Prerequisite

None None None None

Corequisite

None

TOTAL SEMESTER HOURS REQUIRED FOR CERTIFICATE: 138 20

Subject

CUL

Credits (min)

3

Credits (max)

3

Type

course

Edition

2026-2027

Source

www.vgcc.edu

Subject

CUL

Credits (min)

2

Credits (max)

2

Type

course

Edition

2026-2027

Source

www.vgcc.edu

Subject

CUL

Credits (min)

2

Credits (max)

2

Type

course

Edition

2026-2027

Source

www.vgcc.edu

Course Offering Availability: Spring This course is designed to cover the practical skills and knowledge necessary for effective food and beverage service in a variety of settings. Topics include greeting/ service of guests, dining room set-up, profitability, menu sales, and merchandising, service styles and reservations. Upon completion, students should be able to demonstrate competence in human relations and the skills required in the service of foods and beverages. 280 2026-2027 VGCC Catalog

Subject

CUL

Credits (min)

2

Credits (max)

2

Type

course

Edition

2026-2027

Source

www.vgcc.edu

Prerequisite

None

Corequisite

None

Course Offering Availability: Spring This course provides a laboratory experience for enhancing student skills in effective food and beverage service. Emphasis is placed on practical experiences including greeting/service of guests, dining room set-up, profitability, menu sales and merchandising, service styles and reserva- tions. Upon completion, students should be able to demonstrate practical applications of human relations and the skills required in the service of foods and beverages. CUL 140 Culinary Skills 2 6 0 5 Course Offering Availability: Fall This course introduces the fundamental concepts, skills, and techniques in basic cookery, and moist, dry and combination heat. Emphasis is placed on recipe conversion, measurements, terminology, classical knife cuts, safe food/equipment handling, flavorings/seasonings, stocks/sauces/soups, and related topics. Upon completion, students should be able to exhibit the basic cooking skills used in the food service industry. CUL 160 Baking I 1 4 0 3 Course Offering Availability: Fall This course covers basic ingredients, techniques, weights and measures, baking terminology, and formula calculations. Topics include yeast/ chemically leavened products, laminated doughs, pastry dough batter, pies/tarts, meringue, custard, cakes and cookies, icings, glazes and basic sauces. Upon completion, students should be able to demonstrate proper scaling and measurement techniques, and prepare and evaluate a variety of bakery products. CUL 170 Garde Manger I 1 4 0 3 Course Offering Availability: Spring This course introduces basic cold food preparation techniques and pantry production. Topics include salads, sandwiches, appetizers, dressings, basic garnishes, cheeses, cold sauces, and related food items. Upon completion, students should be able to present a cold food display and exhibit an un- derstanding of the cold kitchen and its related terminology.

Subject

CUL

Credits (min)

1

Credits (max)

1

Type

course

Edition

2012-2013

Source

www.vgcc.edu

Prerequisite

None None None None

Corequisite

State, CUL 110

Subject

CUL

Credits (min)

5

Credits (max)

5

Type

course

Edition

2026-2027

Source

www.vgcc.edu

Required Subject Areas: Nutrition: (Select one)

Subject

CUL

Credits (min)

3

Credits (max)

3

Type

course

Edition

2026-2027

Source

www.vgcc.edu

Mathematics/Science Elective (BIO 110 *, BIO 140 **, MAT 110 , MAT 143 *, 3-4 MAT 152 *) Total Hours for Semester 15-16 170 2026-2027 VGCC Catalog

Subject

CUL

Credits (min)

3

Credits (max)

3

Type

course

Edition

2026-2027

Source

www.vgcc.edu

Course Offering Availability: Spring This course provides a laboratory experience for enhancing student skills in basic cold food preparation techniques and pantry production. Empha- sis is placed on the practical experiences that include salads, sandwiches, appetizers, dressings, basic garnishes, cheeses, cold sauces, and related food items. Upon completion, students should be able to demonstrate proficiency in the design of a cold food display. 230 2012-2013 VGCC Catalog

Subject

CUL

Credits (min)

1

Credits (max)

1

Type

course

Edition

2012-2013

Source

www.vgcc.edu

Prerequisite

None

Corequisite

State, Take All: CUL-110 and CUL-170

This course provides practical experience in the planning, preparation, and service of representative foods from different countries and regions of America. Emphasis is placed on eating habits, indigenous foods and customs, nutritional concerns, and traditional equipment. Upon comple- tion, students should be able to research and execute international and domestic menus. CUL 240 Advanced Culinary Skills 1 8 0 5 This course is a continuation of CUL 140. Emphasis is placed on meat fabrication and butchery; vegetable, starch, and protein cookery; com- pound sauces; plate presentation; breakfast cookery; and quantity food preparation. Upon completion, students should be able to plan, execute, and successfully serve entrees with complementary side items. 232 2010-2011 VGCC Catalog

Subject

CUL

Credits (min)

5

Credits (max)

5

Type

course

Edition

2010-2011

Source

www.vgcc.edu

Prerequisite

State, CUL 140 State, CUL 140

Corequisite

None

Subject

CUL

Credits (min)

5

Credits (max)

5

Type

course

Edition

2026-2027

Source

www.vgcc.edu

Subject

CUL

Credits (min)

5

Credits (max)

5

Type

course

Edition

2026-2027

Source

www.vgcc.edu

Subject

CUL

Credits (min)

5

Credits (max)

5

Type

course

Edition

2026-2027

Source

www.vgcc.edu

TOTAL SEMESTER HOURS REQUIRED FOR CERTIFICATE: 17 [Note: This program is also offered as a Career and College Promise (CCP) Pathway for eligible high school students. For more information, please review the most current CCP Pathway Guide on the Vance-Granville website at www.vgcc.edu .] Restaurant Hospitality Certificate (C55150R) COURSE AND HOUR REQUIREMENTS Course Credits

Subject

CUL

Credits (min)

3

Credits (max)

3

Type

course

Edition

2026-2027

Source

www.vgcc.edu

Subject

CUL

Type

course

Edition

2012-2013

Source

www.vgcc.edu

Course Offering Availability: Spring This course provides a laboratory experience for enhancing students skills in basic food preparation techniques and pantry production. Emphasis is placed on practical experiences with patés, terrines, galantines, decorative garnishing skills, carving, characuterie, smoking, canapés, hors d’oeuvres, and related food items. Upon completion, students should be able to demonstrate proficiency in the design/technical applications of advanced garde manger work including classical cold buffets incorporating appro- priate showpieces. CUL 280 Pastry & Confections 1 4 0 3 Course Offering Availability: Fall This course includes confections and candy, chocolate techniques, transfer sheets, pulled and blown sugar, pastillage, marzipan, and custom silicon molding. Emphasis is placed on showpieces, pre-set molding, stencil cut- outs, pattern tracing and/or free-hand shaping. Upon completion, students should be able to design and produce centerpieces and showpieces.

Subject

CUL

Credits (min)

1

Credits (max)

1

Type

course

Edition

2012-2013

Source

www.vgcc.edu

Prerequisite

State, Take All: CUL-110, CUL-140, and CUL-170 State, Take All: CUL-110, CUL-140, and CUL-160

Corequisite

None

Subject

CUL

Credits (min)

3

Credits (max)

3

Type

course

Edition

2026-2027

Source

www.vgcc.edu

Course Offering Availability: Fall This course provides a laboratory experience for enhancing student skills in confections/candy, chocolate techniques, transfer sheets, pulled/blown sugar, pastillage, marzipan and custom silicon molding. Emphasis is placed on the practical experiences with showpieces, pre-set molding, stencil cutouts, pattern tracing and/or free-hand shaping. Upon comple- tion, students should be able to demonstrate proficiency in the execution of plated desserts, dessert platters and showpieces. DBA 110 Database Concepts 2 3 0 3 Course Offering Availability: Spring This course introduces database design and creation using a DBMS prod- uct. Emphasis is placed on data dictionaries, normalization, data integrity, data modeling, and creation of simple tables, queries, reports, and forms. Upon completion, students should be able to design and implement nor- malized database structures by creating simple database tables, queries, reports, and forms. This course is also available through the Virtual Learning Community (VLC). DBA 115 Database Applications 2 2 0 3 Course Offering Availability: Course offered at discretion of Dean This course applies concepts learned in DBA 110 to a specific DBMS. Top- ics include manipulating multiple tables, advanced queries, screens and reports, linking, and command files. Upon completion, students should be able to create multiple table systems that demonstrate updates, screens, and reports representative of industry requirements. This course is also available through the Virtual Learning Community (VLC). 232 2012-2013 VGCC Catalog

Subject

CUL

Credits (min)

1

Credits (max)

1

Type

course

Edition

2012-2013

Source

www.vgcc.edu

Prerequisite

State, Take All: CUL-110, CUL-140, and CUL-160 Local, CIS 110 or CIS 111, OST 138 State, DBA 110

Corequisite

None