Culinary Manager
Certificate in Applied Science
15 Credit Hours
The Culinary Manager certificate prepares students for positions as entry-level managers in fine dining, hotels, clubs and resorts. Students study both theory and practical management applications while demonstrating their skills in school restaurants. 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.
Major Requirements
| CUL 128 | Culinary Management and Human Resources | 3 | |
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Lec: 2 Lab: 3 Credit:3 |
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| CUL 171 | Food and Beverage Controls | 3 | |
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Lec: 3 Lab: 0 Credit:3 |
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| CUL 238 | Culinary Marketing | 3 | |
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Lec: 3 Lab: 0 Credit:3 |
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| CUL 277 | SCWE in Culinary Arts | 3 | |
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Lec: 0 Lab: 12 Credit:3 |
| Total: | 12 |
Beverage Elective
Chose one course from the following:
| HOS 250 | Beverage Service Management | 3 | |
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Lec: 3 Lab: 0 Credit:3 |
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| HOS 251 | Introduction to Wine | 3 | |
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Lec: 3 Lab: 0 Credit:3 |
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| HOS 253 | Beer Basics | 3 | |
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Lec: 3 Lab: 0 Credit:3 |
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| HOS 261 | Distilled Spirits and Related Products | 3 | |
|
Lec: 3 Lab: 0 Credit:3 |
| Total: | 3 |
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.