Culinary Arts

The Culinary Arts program prepares students to assume positions as culinary professionals in a variety of food service settings, including full-service restaurants, hotels, resorts, clubs, catering operations, contract food services and health facilities. With experience, graduates may advance to positions such as sous chef, executive chef or food services manager.

The program provides students with the critical competencies to compete in the job market and to successfully meet the requirements and demands of the industry. The curriculum includes a strong theoretical knowledge base, extensive practical applications and skill-building and an emphasis on professionalism.

Upcoming orientation sessions

All sessions are in-person and last about one hour. They will be in Flavors restaurant, on the lower level of Building L (Student Services Building) on Southern Wake Campus.

July 13, 4 p.m.
August 12, 9 a.m.

Contact Department Head Jeff Hadley at [email protected] for more information.

Accreditation and industry-recognized certification

Wake Tech’s Culinary Arts program is accredited by the American Culinary Federation (ACF). Graduates of ACF-accredited post-secondary degree or certificate/diploma programs are eligible to receive a Certified Culinarian® or Certified Pastry Cook certification without paying any fees or taking any separate exams. Graduates must provide a final transcript verifying graduation and documentation of ACF membership. Certificate/diploma graduates must also document one year of entry-level work experience to receive certification. Application and documentation must be submitted within one year of graduation.

Professional association membership opportunities

As a student in Culinary Arts, you have the option of becoming a junior member of the North Carolina chapter of ACF, the largest professional association of chefs in the nation. As a paid junior member, you automatically receive certification upon graduation. Regardless of your membership status, however, you are welcome to attend monthly meetings. Check the bulletin board for dates, times and locations.

For questions about the ACF or Triangle Chefs Association, contact Jeff Hadley.

Culinary Arts program highlights

Accredited by the American Culinary Federation and the Southern Association of Colleges and Schools
12:1 student/teacher ratio
Entry-level classes offered every semester, so students can start anytime
Daytime and evening classes to fit busy schedules
Instructors with wide-ranging culinary experience and education