Advanced Culinary Arts

Certificate in Applied Science

12 Credit Hours

This certificate is designed for culinarians interested in advancing their skills in nutritional, ethnic and national cuisine. These courses are stackable and part of the AAS Culinary Arts Technology program.

Major Requirements

CUL 118	Nutritional Cooking	3
Lec: 2 Lab: 3 Credit:3 This course focuses on the principles of food nutrition (based on ADA standards) and international food pyramids. Students will create menus, prepare and cook meals while adhering to the principles of a balanced diet.Learn More Prerequisites CUL 112 or BKP 101 or BKP 102

CUL 215	Cuisine of the Americas	3
Lec: 2 Lab: 3 Credit:3 This course is a study of the cuisine of the culinary regions of the United States, South and Central America, Mexico and the Caribbean. Students are exposed through lecture and practical hands-on experience to the history, cultural influences and types of food eaten in this area of the world. Each class will offer the student an opportunity to work in various cooking stations that represent cold and hot food preparation.Learn More Prerequisites CUL 118 and CUL 123

CUL 216	International Cuisine	3
Lec: 2 Lab: 3 Credit:3 This course is a study of the cuisines of the world, including Asia, Europe, the Mediterranean and Africa. Students are exposed to history, cultural influences and common recipes. Each class will offer the student an opportunity to work in various cooking stations that represent cold and hot food preparation.Learn More Prerequisites CUL 118 and CUL 123

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Electives

Select one course from the following:

CUL 178	Farm to Plate	3
Lec: 2 Lab: 3 Credit:3 This course explores traditional farming methods used throughout South Carolina and around the world. Students will study heirloom varieties of vegetables as well as animal husbandry and feeds. Students will use farm products in traditional classical cooking methods and techniques.Learn More Prerequisites CUL 112

CUL 180	French Regional Cuisines	3
Lec: 2 Lab: 3 Credit:3 This course is the study of the French regional cuisines of Normandy, Brittany, Savoy and Provence with an emphasis on service, standards, language, wines and beverage service. This course also includes cooking from select regions including Alsace-Lorraine, Bordeaux, the Southwest and Paris. Students also study and produce classical French cuisine.Learn More Prerequisites CUL 118 and CUL 123

CUL 187	Cuisines of Asia	3
Lec: 2 Lab: 3 Credit:3 This course covers the basic influences, ingredients, utensils, and cooking techniques of various Asian cuisines. Students will identify the influence of Asian cuisines on western cooking and the development of East meets West cooking.Learn More Prerequisites CUL 118 and CUL 123

CUL 188	Italian Regional Cuisine	3
Lec: 2 Lab: 3 Credit:3 This course covers the basic influences, ingredients, utensils and cooking techniques of various regions of Italy and her cuisine. Students will identify historical influences that have played an important part in shaping the food and culture of the country.Learn More Prerequisites CUL 123 and CUL 118

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Admission Requirements

Admission into this program requires proof of high school graduation (or GED) and qualifying placement levels.