Culinary Arts
Certificate
Program Start Date: Spring term (day) or summer term (evening)
Minimum Program Length: 3 terms day or evening
Curriculum
Note: The first semester of SCC's
Culinary Fundamentals certificate must be completed prior to enrolling in the Culinary
Arts certificate courses.
Students required to take Transitional Studies courses or who elect to attend part-time will take longer to complete the designated program.
Program Description
Culinary arts students learn the basic principles and applications of the food service industry. Competencies include safe food handling practices, sanitation, knife skills, equipment operation and safety, dining room operations and service, nutrition applications, and food preparation; garde manger, entrees, baked goods and pastries, and buffet planning and organization. Students learn skills to manage production, inventory, purchasing and receiving and personnel.
Gainful Employment Disclosure information
This program falls under Gainful Employment Disclosure regulations, a
rule by the U.S. Education Department. Each program that falls under these regulations is required to report:
- Occupation, SOC code, and links to profile on O*NET
- Costs – tuition/fees and books/supplies
- On-time graduation (completion) rate for program.
- Job placement rate for students completing program
- Median
loan debt incurred by students as provided by ED (identified separately
as Title IV loan debt and private educational loan debt)
Practical Experience
Students gain practical experience in a modern kitchen facility under the direction of the program director and local chefs. Students obtain practical experience in community hospitality events and scheduled college events.
Professional Opportunities
Baker, banquet chef, pantry cook, assistant production manager, garde manger, sauté cook, dining room host or server, food purveyor representative and catering chef.
Unique Aspects
This program is accredited by the American Culinary Federation Foundation Accrediting Commission (ACF). Students will benefit from expanded career opportunities by participating in this program and may obtain their Certified Culinarian designation through the American Culinary Federation. Students may also transfer to Greenville Technical College to complete the AAS degree in Culinary Arts at the Culinary Institute of the Carolinas. Please see your advisor to discuss this transfer opportunity.
EEDA Career Cluster
Hospitality & Tourism
Course Requirements for Culinary Arts
A. General Education Courses (followed by number of credit hours)
Note: SCC's Culinary
Fundamentals certificate must be completed prior to enrolling in the
Culinary
Arts certificate program.
B. Major Courses (followed by number of credit hours)
HOS 115 Quantity Food Production* (3)
HOS 119 Introduction to Baking and Pastry* (3)
HOS 129 Storeroom and Purchasing* (3)
HOS 135 Introduction to Dining Room* (3)
HOS 150 Alcoholic Beverage Service and the Law* (3)
MGT 150 Supervision* (3)
*Grade of "C" or better is required.
C. Electives and/or Other Additional Courses Required for Graduation
• None
Minimum semester hours required for graduation: 18