Culinary Arts

Certificate in Applied Science

12 Credit Hours

The Culinary Arts certificate prepares students for entry-level cooking positions in restaurants, hotels, catering and other foodservice operations. Students study theory and practice hands-on applications of preparing, cooking and presenting food. This program meets the minimum standards for the American Culinary Federation certification level of Certified Culinarian.

Major Requirements

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

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

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 104 and CUL 105

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

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Admission Requirements

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

Note: Please be aware that certain certificates offered by the Culinary Institute of Charleston require multiple prerequisites before starting the certificate.