Mar 29, 2024  
2020-2021 Catalog 
    
2020-2021 Catalog Archived

CUL 104 - Introduction to Culinary Arts


Class: 0 Lab: 9 Credits: 3
This survey course introduces students to the world of culinary arts. Students will be exposed to culinary history, culinary organizations and branches of the culinary field that offer different opportunities in the profession.

Prerequisite(s): Take ENG 032  and RDG 032  with a minimum grade of “C”.
Course Topics:
  • Hospitality and the philosophy of the hospitality industry
  • Growth and development of the hospitality and tourism industry
  • Various cuisines and contributions of leading culinarians
  • Professional organizations within the field
  • Organization, structure and functional areas in various hospitality organizations
  • Roles of the FDA, USDA, OSHA, State Fire Marshal, and DHEC
  • Career opportunities through participation in field trips and guest speakers in class
  • Industry trends as they relate to career opportunities and the future of the industry
  • Industry trade periodicals
  • Professional ethics practiced in the industry
  • Career paths within the food service industry and steps to pursue them
  • Process of management through effective communication skills
  • Leadership styles and when each is most appropriate
  • Supervisor’s role in decision-making, problem solving and delegation of duties
  • Role of job descriptions and specifications
  • Mock interviews, resumes, job applications and cover letters
  • Training methods
  • Necessity of change and ways of implementing change with the least employee resistance
  • Methods of conflict resolution and grievance procedures (union/non-union)
  • Motivational techniques/problems.
  • Procedures for attitudinal changes
  • Dealing with stress in the workplace
  • Time management and other organizational management techniques
  • Material Safety Data Sheets (MSDS) and requirements in handling hazardous materials.
  • Right-to-know laws
  • Common causes of typical accidents and injuries in the foodservice industry
  • Outlining a safety management program
  • Appropriate emergency policies for kitchen and dining room injuries
  • Appropriate types and use of fire extinguishers used in the foodservice area
  • Laws and rules of the regulatory agencies governing sanitation and safety in foodservice operations
  • Utensils, pots and pans,
  • Safe practices using stoves, mixers, ovens, etc.
  • Basic cooking methods
  • Preparing meat, seafood, poultry, and variety meats to the proper doneness
  • Evaluating the quality of prepared meats, seafood, poultry, and variety meats
  • Preparing a variety of fruits, vegetables, starches, legumes and grains using the basic cooking methods

Textbooks:
Textbook information can be found on the Book Inn Web site
Required Materials:
  • Standard Culinary Arts Program Uniform and Supplies as stated in Culinary Arts Program Policies.

Grading System:
An overall grade of C or higher is required for transferability.

A 90 - 100
B 80 - 89
C 70 - 79
D 60 - 69
F 0 - 59


Student Learning Outcomes:
  1. Outline the specific job opportunities within the food service industry.
  2. Define various kitchen positions in retail and institutional facilities.
  3. Describe common career progression.
  4. Identify supportive and connected industries, and potential related career paths (i.e. food broker or DHEC inspector).
  5. List a variety of related professional organizations.
  6. Outline the pertinent regulatory agencies and their roles.
  7. Compile an updated resume.

For SCC Online Courses:
If the course you are taking is online, please review the SCC Online Policies that include:

  • Required materials for all online courses
  • Mandatory Attendance Requirement
  • Proctored Exams

Face Covering Requirements:
All faculty, staff and students must wear a face mask/covering at all times (absent a medical condition) on all SCC campuses when safe social distancing measures are not possible or difficult to follow. For further details, refer to the Student Guidelines for Face Coverings and Social Distancing on the SCC Coronavirus COVID-19 Information page.
Standard SCC Course Policies:
Please review the Standard SCC Course Polices on the following topics:

  • Academic Integrity
  • Academic Misconduct
  • Add/Drop period
  • Appeals Process
  • Class Attendance
  • Classroom Behavior (traditional and online)
  • Classroom Conduct/Expectations
  • Lab Procedures (general SCC policy regarding this)
  • Online Confidentiality
  • Services For Students with Disabilities
  • Withdrawal Policy


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Official Course Syllabus
2020-2021