Restaurant Cooks

Certificate in Applied Science

18 Credit Hours

The Restaurant Cooks certificate prepares students for positions as entry-level cooks in food service operations including hotels, motels, resort restaurants and catering operations. Students study both theory and practical management applications focusing on cooking on a kitchen line with a la carte service. All culinary courses are presented in culinary theory with application in kitchens of the Culinary Institute of Charleston at Trident Technical College or in an area restaurant. Graduates are eligible for ACF certification.

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

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

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

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

CUL 236	Restaurant Capstone	3
Lec: 0 Lab: 9 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

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

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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.