DCCTC Culinary Arts students study all aspects of the food service industry and explore potential careers in culinary arts, pastry arts, hospitality management and travel & tourism. Emphasis is placed on kitchen safety, sanitation, proper use of equipment and preparing recipes. Upon successful completion of the program, students are eligible to earn the ServSafe employee level national certification, National Pro Start certification and CPR/first aid certification which all are recognized accreditations in the culinary industry.
Career Fields Include:
Chef, Caterer, Hospitality Manager, Waiter/Waitress, Food & Beverage Director
Students gain necessary skills for entry-level employment in the food service industry or the continuation of coursework in the culinary arts or hospitality/tourism industries. Students should enjoy working with food and be willing to study and practice the techniques of cooking. All aspects of the industry and potential careers are covered with emphasis placed on Serve Safe (sanitation), kitchen safety, proper use of utensils and equipment and preparing recipes. Students will be required to purchase a chef jacket.
Culinary Arts II
Prerequisite: Culinary Arts I
In their second year, students will develop the skills necessary for employment in semi-skilled positions in the culinary arts industry. Upon graduation, potential career opportunities include restaurant manager, caterer, chef, baker or dietary aid. Those seeking post-secondary education are prepared to further programs of study in culinary arts, pastry arts, hospitality management or travel and tourism.
Culinary Arts III- Work Based Learning
Grades 11- 12
Prerequisite: Student must have completed Culinary Arts I & II at DCCTC as well as have a satisfactory instructor recommendation.
Students who have completed Culinary Arts I & II at DCCTC and desire work experience in the field may choose to further enhance their skills by enrolling in our work-based learning course. Students will learn daily duties and participate in on-site training. Students must provide their own transportation to work sites.
“It is always fun to watch students enjoy what they are doing. When they start here, most don’t know what they want to do with their life, but by the end of the year, many fall in love with the industry and find their career path. I have met a lot of amazing young people here and I tell everyone that I have the world’s greatest job.”
Chef Mellard holds an Associate Degree in Culinary Arts from the Culinary Institute of Charleston. She worked at the Fox and Hounds restaurant in Summerville, Outback Steakhouse in North Charleston and served as the Special Functions Chef for Trident Hospital.