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Culinary Arts

Associate Degrees


Advanced Certificates

Workforce Training Programs

What can I do in culinary arts?

A culinary professional is someone who has developed the foundation of the mechanics of cooking and who understands what it takes to be successful in a culinary career. Culinary professionals are responsible for receiving and preparing food, cooking, serving, and maintaining quality standards and proper sanitation throughout the process.

What characteristics and skills do I need to work in this field?

First and foremost, a successful culinary professional must be passionate and excited about what he or she does. You must be willing to eat, drink and sleep food and to put in long hours. It is important that you understand the culture behind the food so you can appreciate and understand where food comes from. You must have a strong work ethic as well.

Where can I work?

Culinary professionals work in hundreds of different types of jobs. The mindset that you can only work as a cook in a restaurant or hotel is no longer applicable. You can work in health care, sales, catering, research and development, sports and nutrition, private homes, and, of course, in restaurants, clubs, hotels and resorts. You may also be employed as a kitchen manager, in retail or even write cookbooks and articles for culinary publications. The job outlook is excellent. Tourism is one of the area’s largest industries, with opportunities not only in the Charleston area but also across the state.

What does Trident Technical College offer?

Trident Technical College has expertly-equipped facilities at the Thornley Campus in North Charleston and the Palmer Campus in downtown Charleston. Experienced chefs and instructors, including local chefs serving as adjunct instructors, ensure students leave the program prepared and ready to work. TTC’s program also gives students a primer on the hospitality industry and a look at the business side of the industry, which is invaluable.

Restaurant Cooks Career Center (PDF)

Alum Spotlight: Andy Henderson
Owner and Farmer, Confluence Farm


When did you first become interested in your field of work?

Early in my cooking career while working with local farmers

What made you decide to go to CIC?
Desire to further my culinary education

What was the most important thing that you learned at CIC?
Professionalism is the cornerstone of success.

What was your first paid position in your field?
A dishwasher at The Boathouse on Isle of Palms

What has been the highlight in your career so far?
Being able to open my own restaurant, Edmund’s Oast

What would be your advice for CIC students?
Go to EVERY class and be a sponge. Soak it up!