Artisanal Foods

Certificate in Applied Science

18 Credit Hours

The Artisanal Foods certificate prepares students for entry-level positions as artisanal butchers, cooks, and bread bakers in specialty restaurants, food service operations and supermarkets that imbue the farm to fork philosophy in their daily operation. All culinary courses are presented in culinary theory with application in kitchens of the Culinary Institute of Charleston at Trident Technical College.

Major Requirements

BKP 182	Artisan Breads	3
Lec: 2 Lab: 3 Credit:3 This course introduces the fundamental skills, concepts and techniques of artisan bread baking. Use of sponges, wild yeast, bigas and poolish will be incorporated in making authentic rustic bread. An assortment of international breads will be made, as well as breads for special occasions.Learn More
or
BKP 224	Jams, Jellies, Chutneys and Tarts	3
Lec: 2 Lab: 3 Credit:3 This course will focus on the manufacturing, packaging and marketing of various types of jams, jellies and chutneys.Learn More

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

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

CUL 297	Advanced Stagerie	3
Lec: 0 Lab: 9 Credit:3 This advanced externship provides students the opportunity to work in a restaurant with a selected chef.Learn More

CUL 299	Special Topics in Culinary Studies	3
Lec: 2 Lab: 3 Credit:3 This course focuses on a specific purpose for, issue in or type of cooking such as regional world cuisines, food history or current trends in culinary or baking pastry arts.Learn More

Total:

Admission Requirements

Admission into this program requires proof of high school graduation (or GED) and qualifying scores on SAT, ACT or the TTC placement test.