Sports and Health Nutrition

Certificate in Applied Science

36 Credit Hours

The Sports and Health Nutrition certificate prepares students for positions as personal and private cooks, chefs and dietary managers for individuals at home, health care facilities, sports clubs, hospitals and schools. Students study both theory and practical kitchen applications to include proper sanitary handling of food and ethical practices of managing a business. All culinary courses are presented in culinary theory with application in kitchens of the Culinary Institute of Charleston at Trident Technical College. Upon completing the program students can apply for the Dietetic Management certificate and a Sports Nutrition certificate.

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

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

IDS 109	First Year Experience Seminar	3
Lec: 3 Lab: 0 Credit:3 This course introduces students to interdisciplinary thinking, academic integrity and the philosophy of the liberal arts and sciences education. Students develop skills to be academically successful: connecting to campus resources, improving information literacy and practicing integrative learning.Learn More

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

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 127	History of Diets in World Cultures	3
Lec: 3 Lab: 0 Credit:3 This course is a study of the history of food and its importance in world societies and religions. Students will analyze the use of dietary pyramids and the cultural phenomena of fad diets, sustainability issues and psychological eating disorders as they apply to social history.Learn More

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

CUL 242	Vegetarian and Vegan Cuisine	3
Lec: 2 Lab: 3 Credit:3 This course is the study of vegetarian and vegan cuisines. Students will prepare recipes and develop menus that represent specific dietary requirements of these cuisines to include lacto, lacto-ovo, microand macrobiotic. Natural dietary supplements are included as part of a healthy eating regimen that excludes animal proteins.Learn More
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CUL 186	Mediterranean Cuisine	3
Lec: 2 Lab: 3 Credit:3 This course is the study of the cuisine of the Mediterranean and the Mediterranean Dietary Pyramid, including Spain, France, Italy, Middle East and North Africa. Emphasis is on the culture, cooking methods, food products and beverages of the various countries.Learn More

HOS 230	Therapeutic Nutrition	3
Lec: 3 Lab: 0 Credit:3 This is an introductory course to the study of diet therapy of an individual with a health problem, the etiology of the disease and the necessary diet modifications to aid in restoring the individual’s health.Learn More

HOS 241	Sports Nutrition	3
Lec: 2 Lab: 3 Credit:3 This course emphasizes the importance of food and specific diets to enhance athletic performance. Students will use their knowledge of nutrition and anatomy and physiology to create menus geared for the training tables of various sports.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.