This program trains students in the areas of culinary art, supervision, food and beverage purchase and control, sanitation, records keeping, food preparation and nutrition.
Graduates may continue their education toward a Bachelor of Science in Hotel, Restaurant and Tourism degree offered by the School of Hotel, Restaurant and Tourism Management at the University of South Carolina. A total of 76 hours may be transferred. Students interested in transfer should discuss this plan with their advisor or department head.
Accredited by th Association of Collegiate Business Schools and Programs (ACBSP) and the American Culinary Federation (ACF). Graduates are certified culinarians, which can lead to sous chef, lead line chef, lead line supervisor or executive chef positions. Students participate in a 180-hour supervised cooperative work experience (SCWE in an industry kitchen).
NOTE: Currently, HOS 225 is offered only during Summer Semester. To graduate with an associate degree, candidates must meet the computer competency requirement by taking CPT 101 (EGR 130 may be substituted with departmental approval.) or by passing the exemption exam at a cost to be assessed by the college.