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
Course Requirements for Culinary Arts Diploma
Course Requirements for Culinary Arts Certificates