General Technology - Marine Stewardship, AAS (AAS.GENET.MASTEW)

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Associate in Applied Science in General Technology

Marine Stewardship Career Path

63 Credit Hours

The General Technology degree allows students to become multi-skilled technicians by creating an individualized plan to meet their career goals. Students complete the general education curriculum and coursework in at least two technical areas. The primary technical specialty consists of at least 21 credits from an approved degree, diploma, or technical certificate currently offered by the college. Students also complete a minimum of 12 credits in a secondary path with guidance from their faculty advisor.

This career path prepares students for positions as professional cooks. Students study both theory and practical kitchen applications of the requirements of quality food preparation and demonstrate and apply culinary skills while working with a mentor as an apprentice in both culinary and baking/pastry. Completing the General Education and Primary Technical Specialty coursework will provide students with the opportunity and fundamental knowledge to work aboard United States Merchant Mariner vessels.

Students can earn only one General Technology degree in a single career path.

Part A - General Education Requirements

REQ COMM Select from
Communication
Credit: 3
REQ SSC Select from
Behavioral/Social Sciences
Credit: 3
REQ HUM Select from
Humanities
Credit: 3
REQ MAT Select from
Mathematics/Natural Sciences
Credit: 3
REQ GEN Select from
General Education
Credit: 3

Total: 15

Part B - Primary Technical Specialty Requirements

BKP 101 - Introduction to Baking Credit: 3
BKP 102 - Introduction to Pastries Credit: 3
BKP 109 - Introduction to Cakes and Decorating Credit: 3
CUL 104 - Introduction to Culinary Arts Credit: 3
CUL 105 - Kitchen Fundamentals Credit: 3
CUL 112 - Classical Foundations of Cooking Credit: 3
CUL 118 - Nutritional Cooking Credit: 3
CUL 123 - American Bistro Credit: 3
CUL 171 - Food and Beverage Controls Credit: 3
CUL 215 - Cuisine of the Americas Credit: 3
CUL 216 - International Cuisine Credit: 3
Choose one course from the following.
CUL 178 - Farm to Plate Credit: 3 or
CUL 180 - French Regional Cuisines Credit: 3 or
CUL 186 - Mediterranean Cuisine Credit: 3 or
CUL 187 - Cuisines of Asia Credit: 3 or
CUL 188 - Italian Regional Cuisine Credit: 3 or
CUL 242 - Vegetarian and Vegan Cuisine Credit: 3

Total: 36

Part C - Secondary Technical Specialty Requirements

Students may receive a maximum of two credits for CUL 001, FST 001, and MNT 001 non-equivalent coursework
CUL 001 - Culinary Arts Non-Equivalent Credit: *
FST 001 - Fire Science Technology Non-Equivalent Credit: *
MNT 001 - Marine and Nautical Technology Non-Equivalent Credit: *
Students will receive experiential credit upon completion of requisite hours of steward training in a galley apprenticeship.
CUL 277 - SCWE in Culinary Arts Credit: 3
CUL 297 - Advanced Stagerie Credit: 3

Total: 12

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.

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