Culinary Arts Technology, AAS (AAS.CULIAT)

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Associate in Applied Science in Culinary Arts Technology

66 Credit Hours

This degree prepares students for positions as professional cooks in food service operations, including hotels, motels, resort restaurants and catering operations. Students study both theory and practical kitchen applications for quality food preparation. All culinary courses are presented in culinary theory with application in kitchens of the Culinary Institute of Charleston at Trident Technical College.

General Education Core Requirements

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

Total: 15

Major Requirements

BKP 101 - Introduction to Baking Credit: 3
BKP 102 - Introduction to Pastries 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 128 - Culinary Management and Human Resources Credit: 3
CUL 129 - Storeroom and Purchasing Credit: 3
CUL 171 - Food and Beverage Controls Credit: 3
CUL 215 - Cuisine of the Americas Credit: 3
CUL 216 - International Cuisine Credit: 3
CUL 236 - Restaurant Capstone Credit: 3
CUL 238 - Culinary Marketing Credit: 3
CUL 277 - SCWE in Culinary Arts Credit: 3

Total: 45

Electives

Select six hours from any course with a CUL or BKP prefix not used to meet a major requirement.

Total: 6

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.