The Culinary Arts degree program prepares students for positions as professional cooks in food service operations including hotels, motels, resorts restaurants or catering operations. Students study both theory and practical applications of the requirements of quality food preparation.
All culinary courses are presented in culinary theory with application in kitchens located on Palmer Campus in downtown Charleston. Culinary facilities on the Main Campus in North Charleston will open in 2005. The degree program is accredited by the American Culinary Federation (ACF). Graduates are eligible for ACF certification.
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Recommended Sequence of Courses |
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Introduction to Computers |
3 |
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Principles of Food Production I |
3 |
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Nutrition |
3 |
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Bakeshop Production |
3 |
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The Hospitality Industry |
3 |
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Hospitality Sanitation |
3 |
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Total 18 |
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English Composition I |
3 |
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Quantity Food Preparation |
5 |
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Advanced Bakeshop |
3 |
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OR |
Retail Baking |
3 |
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Hospitality Management Concepts |
3 |
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Public Speaking |
3 |
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OR |
Interpersonal Communication |
3 |
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Total 17 |
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Cooperative Work Experience |
3 |
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OR |
Hospitality Software Applications |
3 |
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OR |
Catering Management |
3 |
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Total 3 |
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Purchasing for Hospitality |
3 |
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A la Carte I |
3 |
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Hospitality Marketing |
3 |
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Probability and Statistics |
3 |
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OR |
Contemporary Mathematics |
3 |
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General Psychology |
3 |
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Total 15 |
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Dining Room Operations |
3 |
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Hospitality Accounting Applications |
3 |
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Garde Manger |
5 |
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Hotel, Restaurant and Travel Law |
3 |
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Select one course from the Humanities Electives |
3 |
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Total 17 |
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For Humanities Electives, see page B-3.