Culinary Arts Technology

Associate in Applied Science in Culinary Arts Technology

69 Credit Hours

The Culinary Arts degree program prepares students for positions as professional cooks in food service operations including hotels, motels, resort restaurants and catering operations. Students study both theory and practical kitchen applications of the requirements of quality food preparation.

All culinary courses are presented in culinary theory with application in kitchens of the Culinary Institute of Charleston at Trident Technical College. The degree program is accredited by the American Culinary Federation (ACF). Graduates are eligible for ACF certification.

Accreditation

Accrediting Commission of the American Culinary Federation Education Foundation
180 Center Place Way
St. Augustine, FL 32095

General Education Core Requirements

IDS 109

First Year Experience Seminar

REQ COM

Select from Communication

REQ SSC

Select from Behavioral/Social Sciences

REQ HUM

Select from Humanities

REQ MAT

Select from Mathematics/Natural Sciences

Total:

Major Requirements

BKP 101	Introduction to Baking	3
Lec: 2 Lab: 3 Credit:3 This course introduces the basic techniques of baking of leavened dough and breads.Learn More Prerequisites CUL 104 and CUL 105

BKP 102	Introduction to Pastries	3
Lec: 2 Lab: 3 Credit:3 This course introduces the art of classical and modern pastry making, to include mixing methods and finishing techniques.Learn More Prerequisites CUL 104 and CUL 105

CUL 104	Introduction to Culinary Arts	3
Lec: 3 Lab: 0 Credit:3 This survey course introduces students to the world of culinary arts. Students will be exposed to culinary history, culinary organizations and branches of the culinary field that offer different opportunities in the profession.Learn More Prerequisites RWR 100 or appropriate placement

CUL 105	Kitchen Fundamentals	3
Lec: 2 Lab: 3 Credit:3 This course introduces students to the foundations of sanitation, basic measurements, equipment identification and basic costing.Learn More Prerequisites RWR 100

CUL 112	Classical Foundations of Cooking	3
Lec: 2 Lab: 3 Credit:3 This course introduces classical cooking techniques that include stock, soup and sauce making. Students apply moist and dry heat classical cooking techniques while working with grains, vegetables and proteins.Learn More Prerequisites CUL 105

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 123	American Bistro	3
Lec: 2 Lab: 3 Credit:3 In this course students apply cooking techniques and theories while producing soups, salads, sandwiches and specials in a fast-paced delivery system.Learn More Prerequisites CUL 112

CUL 128	Culinary Management and Human Resources	3
Lec: 2 Lab: 3 Credit:3 This course is the study of the theories and concepts of management with an emphasis on human relations skills and managerial techniques as applied to chefs and kitchen managers. Legal aspects of the industry are introduced as part of human resources and executive team responsibilities.Learn More Prerequisites CUL 104 and CUL 105

CUL 129	Storeroom and Purchasing	3
Lec: 2 Lab: 3 Credit:3 This course combines purchasing theory with practical experience in the storeroom. Students develop skills in purchasing, developing requisitions, food transfers, inventory and organization of the storeroom.Learn More Prerequisites CUL 104 and CUL 105 and

CUL 171	Food and Beverage Controls	3
Lec: 3 Lab: 0 Credit:3 This course covers the principles and procedures involved in an effective food and beverage control system including standards determination, operating budgets, cost-volume-profit analysis, income and cost control, menu pricing, labor cost control, and computer applications related to these concepts.Learn More Prerequisites CUL 129 or departmental approval

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

CUL 236	Restaurant Capstone	3
Lec: 2 Lab: 3 Credit:3 This course includes capstone competencies for culinary arts students. Students manage and work multiple stations, develop food specials, cost menus, take inventories, produce a menu analysis, and expedite food from the kitchen to the dining room in the student-run restaurant.Learn More Prerequisites CUL 215 and CUL 216

CUL 238	Culinary Marketing	3
Lec: 3 Lab: 0 Credit:3 This course is a study of marketing strategies to promote the chef, menu and restaurant or food service establishment.Learn More Prerequisites CUL 128

CUL 277	SCWE in Culinary Arts	3
Lec: 0 Lab: 12 Credit:3 This course integrates culinary skills at an approved worksite related to the culinary industry.Learn More

CUL 280	Butchery and Charcuterie	3
Lec: 2 Lab: 3 Credit:3 This course develops advanced skills in butchering of meat and poultry products. Students will learn to turn lesser-used cuts into artisan charcuteries, sausages and cured meats, and to break down primal cuts of beef, lamb, veal, pork and wild game, turning pieces into retail or restaurants cuts.Learn More Prerequisites CUL 112

Total:

Electives

Select six hours from any course with a CUL or BKP prefix not used to meet a major requirement.

Total:

Admission Requirements

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