The Culinary Arts diploma program prepares students for entry-level cooking positions in restaurants, hotels and motels, or other food service operations. Students study theory and practice 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. Admission into this program requires proof of high school graduation (or GED) and qualifying scores on SAT, ACT or the TTC placement test. Applicants with 12 or more semester credit hours from an approved, regionally accredited postsecondary institution with a grade of C or better may not need to take the placement test. This 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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OR |
Basic Communications |
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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Contemporary Mathematics |
3 |
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Total 14 |
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Cooperative Work Experience |
3 |
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OR |
Hospitality Software Applications |
3 |
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OR |
Select one course from the Humanities Electives |
3 |
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Total 3 |
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Dining Room Operations |
3 |
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Purchasing for Hospitality |
3 |
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A la Carte I |
3 |
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Hospitality Management Concepts |
3 |
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Applied Psychology |
3 |
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OR |
General Psychology |
3 |
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Total 15 |
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For Humanities Electives, see page B-3.