Culinary Arts

The Culinary Arts curriculum provides specific training required to prepare students to assume positions as trained culinary professionals in a variety of foodservice settings including full service restaurants, hotels, resorts, clubs, catering operations, contract foodservice, and health care facilities.

Students will be provided theoretical knowledge/practical applications that provide critical competencies to meet industry demands, including environmental stewardship, operational efficiencies and professionalism. Courses include sanitation/safety, baking, garde manger, culinary fundamentals/production skills, nutrition, customer service, purchasing/cost control, and human resource management.

Graduates should qualify for entry-level opportunities including prep cook, line cook, and station chef. American Culinary Federation certification may be available to graduates. With experience, graduates may advance to positions including sous chef, pastry chef, executive chef, or foodservice manager.

Coastal Carolina Community College offers an Associate in Applied Science degree, a diploma, and four certificates. This has been identified as a limited enrollment program and may involve certain deadlines. See an academic counselor for additional information. The appropriate course work for each is listed below.

View the Annual Admissions Bulletin for more information about the program.

Awards Available – See Course Requirements below.

  • Associate in Applied Science Culinary Arts Degree (A55150)
  • Culinary Arts Diploma (D55150)
  • Professional Culinarian I Certificate (C55150A)
  • Professional Culinarian II Certificate (C55150B)
  • Professional Sous-Chef Certificate (C55150C)
  • Professional Chef Certificate (C55150D)
Course Requirements for A.A.S. Culinary Arts

Curriculum Code: A55150

For course descriptions, please refer to the current catalog.

Fall Semester (1st Year)

Hours Per Week

Course ID Course Title Class Lab Credit
ACA 111 College Student Success 1 0 1
CIS 110 Introduction to Computers 2 2 3
CUL 110 Sanitation & Safety 2 0 2
CUL 135 Food & Beverage Service 2 0 2
CUL 135A Food & Beverage Service Lab 0 2 1
CUL 140 Culinary Skills I 2 6 5
CUL 140A Culinary Skills I Lab 0 3 1
9 13 15

Spring Semester (1st Year)

Hours Per Week

Course ID Course Title Class Lab Credit
ENG 111 Writing and Inquiry 3 0 3
CUL 160 Baking I 1 4 3
CUL 170 Garde Manger I 1 4 3
CUL 240 Culinary Skills II 1 8 5
MAT 110 Math Measurement & Literacy or 2 2 3
MAT 143 Quantitative Literacy (2) (2) (3)
8 18 17

Summer Semester (1st Year)

Hours Per Week

Course ID Course Title Class Lab Credit
WBL 112 Work-Based Learning I 0 20 2
CUL 283 Farm-To-Table 2 6 5
6 26 7

Fall Semester (2nd Year)

Hours Per Week

Course ID Course Title Class Lab Credit
COM 120 Intro Interpersonal Com 3 0 3
CUL 112 Nutrition for Foodservice 3 0 3
CUL 130 Menu Design 2 0 2
CUL 250 Classical Cuisines 1 8 5
HRM 220 Cost Control-Food & Bev 3 0 3
Humanities/Fine Arts Elective 3 0 3
15 8 19

Spring Semester (2nd Year)

Hours Per Week

Course ID Course Title Class Lab Credit
CUL 214 Wine Appreciation 1 2 2
CUL 230 Global Cuisines 1 8 5
CUL 273 Career Development 1 0 1
HRM 215 Restaurant Management 3 0 3
HRM 245 Human Resource Mgmt-Hosp 3 0 3
Social/Behavioral Science Elective 3 0 3
12 10 17
Total Semester Hours: 75

Approved Humanities/Fine Arts Electives

Course ID Course Title Course ID Course Title
*ART 111 Art Appreciation HUM 130 Myth in Human Culture
*ART 114 Art History Survey I HUM 160 Introduction to Film
*ART 115 Art History Survey II HUM 211 Humanities I
DRA 111 Theatre Appreciation HUM 212 Humanities II
DRA 112 Literature of the Theatre *MUS 110 Music Appreciation
DRA 211 Theatre History I *MUS 112 Introduction to Jazz
DRA 212 Theatre History II MUS 210 History of Rock Music
*ENG 231 American Literature I *PHI 215 Philosophical Issues
*ENG 232 American Literature II *PHI 240 Introduction to Ethics
*ENG 241 British Literature I REL 112 Western Religions
*ENG 242 British Literature II REL 211 Intro to Old Testament
ENG 261 World Literature I REL 212 Intro to New Testament
ENG 262 World Literature II REL 221 Religion in America
*Approved as Universal General Education Transfer Component (UGETC) course. 

Approved Social/Behavioral Sciences Electives

Course ID Course Title Course ID Course Title
ANT 210 General Anthropology HIS 122 Western Civilization II
ECO 151 Survey of Economics *HIS 131 American History I
*ECO 251 Prin of Microeconomics *HIS 132 American History II
*ECO 252 Prin of Macroeconomics POL 110 Intro to Political Science
GEO 111 World Regional Geography *POL 120 American Government
*HIS 111 World Civilizations I PSY 118 Interpersonal Psychology
*HIS 112 World Civilizations II *PSY 150 General Psychology
HIS 115 Intro to Global History *SOC 210 Intro to Sociology
HIS 121 Western Civilization I SOC 220 Social Problems
*Approved as Universal General Education Transfer Component (UGETC) course.

Course Requirements for Culinary Arts Diploma

Curriculum Code: D55150

For course descriptions, please refer to the current catalog.

Fall Semester (1st Year)

Hours Per Week

Course ID Course Title Class Lab Credit
ACA 111 College Student Success 1 0 1
CIS 110 Introduction to Computers 2 2 3
CUL 110 Sanitation & Safety 2 0 2
CUL 135 Food & Beverage Service 2 0 2
CUL 135A Food & Beverage Serv Lab 0 2 1
CUL 140 Culinary Skills I 2 6 5
CUL 140A Culinary Skills I Lab 0 3 1
9 13 15

Spring Semester (1st Year)

Hours Per Week

Course ID Course Title Class Lab Credit
ENG 111 Writing and Inquiry 3 0 3
CUL 160 Baking I 1 4 3
CUL 170 Garde Manger I 1 4 3
CUL 240 Culinary Skills II 1 8 5
MAT 110 Math Measurement & Literacy or 2 2 3
MAT 143 Quantitative Literacy (2) (2) (3)
8 18 17

Summer Semester (1st Year)

Hours Per Week

Course ID Course Title Class Lab Credit
WBL 112 Work-Based Learning I 0 20 2
0 20 2

FALL SEMESTER (2nd Year)

Hours Per Week

Course ID Course Title Class Lab Credit
CUL 112 Nutrition for Foodservice 3 0 3
CUL 130 Menu Design 2 0 2
CUL 250 Classical Cuisines 1 8 5
HMR 220 Cost Control-Food & Bev 3 0 3
9 8 13
Total Semester Hours: 47

Course Requirements for Culinary Arts Certificates

For course descriptions, please refer to the current catalog.

Professional Culinarian I (C55150A)*

Fall Semester

Hours Per Week

Course ID Course Title Class Lab Credit
ACA 111 College Student Success 1 0 1
CUL 110 Sanitation & Safety 2 0 2
CUL 135 Food & Beverage Service 2 0 2
CUL 135A Food & Beverage Service Lab 0 2 1
CUL 140 Culinary Skills I 2 6 5
CUL 140A Culinary Skills I Lab 0 3 1
7 11 12
Total Semester Hours: 12

Professional Culinarian II (C55150B)*

Prerequisite: Successful completion of (C55150A)

Fall Semester

Hours Per Week

Course ID Course Title Class Lab Credit
CUL 160 Baking I 1 4 3
CUL 170 Garde Manger I 1 4 3
CUL 240 Culinary Skills II 1 8 5
3 16 11

Spring Semester

Hours Per Week

Course ID Course Title Class Lab Credit
CUL 112 Nutrition for Foodservice 3 0 3
CUL 130 Menu Design 2 0 2
5 0 5
Total Semester Hours: 16

Professional Sous-Chef (C55150C)*

Prerequisite: Successful completion of (C55150A)

Spring Semester

Hours Per Week

Course ID Course Title Class Lab Credit
CUL 240 Culinary Skills II 1 8 5
1 8 5

Fall Semester

Hours Per Week

Course ID Course Title Class Lab Credit
CUL 112 Nutrition for Foodservice 3 0 3
CUL 130 Menu Design 2 0 2
CUL 250 Classical Cuisine 1 8 5
6 8 10
Total Semester Hours: 15

Professional Chef (C55150D)*

Prerequisite: Successful completion of (C55150B)

Fall Semester

Hours Per Week

Course ID Course Title Class Lab Credit
HRM 220 Cost Control-Food & Bev 3 0 3
3 0 3

Spring Semester

Hours Per Week

Course ID Course Title Class Lab Credit
CUL 214 Wine Appreciation 1 2 2
CUL 230 Global Cuisines 1 8 5
CUL 273 Career Development 1 0 1
HRM 215 Restaurant Management 3 0 3
HRM 245 Human Resource Mgmt-Hosp 3 0 3
9 10 14
Total Semester Hours: 17

*Admission priority given to AAS or diploma level students.