Culinary Arts Technology: Associate in Applied Science | Technical College of the LowCountry

Culinary Arts Technology: Associate in Applied Science


Your recipe for success

Advance your cooking and chef skills, and get ready for a great career.

Program Description


The Culinary Arts Technology Associate Degree program will give you the skills you need to become a highly competent  professional chef. Your degree from TCL’s Culinary Institute of the South will open doors for elite positions in the finest restaurants in the Lowcountry and beyond.

The 66-credit-hour program features hands-on instruction in a number of in-demand culinary disciples. Classes cover recipe and menu planning; preparing and cooking of foods;  supervising and training kitchen assistants; the management of food supplies and kitchen resources; aesthetics of food presentation; and familiarity or mastery of a wide variety of cuisines and culinary techniques.

Click here to see the curriculum.

Start Now!

Start this program now at our brand new state-of-the -art kitchen at the TCL New River Campus. You’ll be on track to expand your culinary skills when the Culinary Institute of the South opens in 2021. In fact, you could be its first graduating class.

Accreditation


Technical College of the Lowcountry is accredited by the Southern Association of Colleges and Schools Commission on Colleges to award Associate Degrees, Diplomas, and Certificates. Contact the Commission on Colleges at 1866 Southern Lane, Decatur, Georgia 30033-4097 or call 404-679-4500 for questions about the accreditation of Technical College of the Lowcountry.

Coming soon!


Culinary Institute of the South horizontal logo

The Culinary Institute of the South at Technical College of the Lowcountry is set to open in 2021 in Bluffton’s Buckwalter place with room for 300 students. Learn more here.

Quick Facts


Hands-On Learning
Get hands-on training from some of the finest chefs in the world.
In-Demand Career
Local restaurants and resorts need well-trained, professional chefs.
Well-Rounded
Customer service training and principles of entrepreneurship round out the curriculum..

What People Are Saying


"TCL is elevating culinary arts as a profession and as an industry here in the Lowcountry,”

Chef Miles Huff Dean

FAQs & Additional Information

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The Career

Employment of chefs and head cooks is projected to grow 9 percent from 2014 to 2024, faster than the average for all occupations. Population and income growth will result in greater demand for high-quality dishes at a variety of dining venues.

Consumers also are continuing to demand healthier meals made from scratch in restaurants, in cafeterias, in grocery stores, and by catering services. To ensure high-quality dishes, these establishments are increasingly hiring experienced chefs to oversee food preparation.

The S.C. mean wage for chefs and head cooks is $37,110, according to 2017 reports from U.S. Bureau of Labor Statistics.

Is this program right for you?

The program is a great fit for those who:

• Are creative and innovative.
• Have physical stamina to endure long shifts while standing.
• Have great time-management skills.
• Can handle hectic and fast-paced work environments.

Program Dean


Chef Miles Huff

Dean/Culinary Institute of the South

mhuff@tcl.edu

Instructors


Jacqueline Orak

Culinary Arts & Hospitality Instructor/Department Chair/Culinary & Hospitality Department

jorak@tcl.edu

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