Entry Level Course | Advanced Courses | Other Recommended SCHS Coursework | Recommended SCHS/SCC Dual Enrolled Classes |
Foods I | Foods II (CUL 112) Internship | Chemistry (*All students considering a two or four year degree after HS should consider Math 143, History 131/132) | (GPA of 2.8 or higher and Junior/Senior required) Culinary 112 (Foods II @SCHS), Business Administration Certificate Pathway, Associate in Arts College Transfer Pathway |
After High School
Southwestern Community College offers a comprehensive Culinary Arts program. Find out more HERE.
Students taking the following can receive credit for the corresponding community college class if the following conditions are met:
Enroll in a NC Community College within two years of high school graduation
Final grade of B or higher in the high school course AND
CTE post assessment - Score of 90 or higher
Performance-based Measurement (PBM) - Meets course proficiency
Industry Credentials - Courses that have industry credentials as proof of learning will follow the procedure for Credit for Prior Learning as outlined in NC Community College System Curriculum Procedures Reference Manual (https://www.nccommunitycolleges.edu/academicprograms/curriculum-procedures-reference-manual-cprm).
*Community college officials must verify eligibility of the courses listed on the submitted high school transcript to receive articulated credit. Students may be asked to submit additional supporting documentation or demonstration to receive credit. Colleges must follow the criteria of the Southern Association of Colleges and Schools Commission on Colleges (SACSCOC) in awarding credit.
High School Classes | SCC or NC Community College Classes |
Food and Nutrition I & II | CUL-112 Nutrition for Food Service AND CUL-112 A Nutrition for Food Service Lab |
