2021-2022 Catalog Archived
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CUL 178 - Farm to Plate Class: 2 Lab: 3 Credits: 3 This course explores traditional forming methods used throughout South Carolina and around the world. Students will stud heirloom varieties of vegetables as well as animal husbandry and feeds. Students will use farm products in traditional classical cooking methods and techniques.
Prerequisite(s): Take CUL 101 , CUL 102 , CUL 155 , and CUL 220 with a minimum grade of “C”. 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 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
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
Official Course Syllabus 2021-2022
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