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Culinary Institute FAQ
All hospitality courses have a specific uniform requirement. In addition, a knife set and a thermometer are required. The approximate cost of these items is $250 above tuition and books.
Students can apply as career development and take a few classes as an audit student; all course prerequisites, class rules, and regulations apply including the uniform regulations. Our Economic Development and Corporate Training Division offers some non-credit courses for professional and personal growth.
Chefs are well-trained experienced professionals. Culinary programs provide individuals with the educational foundation to work toward becoming a chef. Experience within the culinary field in conjunction with an education is required to become a chef. You can visit www.acfchefs.org for information on how to become certified as a chef on different levels.
Lab courses are taught with a maximum of 20 students in each section.
Required courses are offered during the evening hours and on the weekend. However, due to the nature of the culinary lab courses, attending day classes will be necessary in order to complete the program. The department tries to schedule the lab courses in a one- or two-day format to assist those combining their work schedule and their courses.
An official college transcript from a regionally-accredited postsecondary institution may be reviewed for the purpose of transferring credits based on established policies and course content.
The transferability of credits from one college to another is at the discretion of the receiving college. CIC has an articulation agreement with USC Beaufort so that most credits in the Culinary Arts Degree option will transfer toward a baccalaureate degree at USC Beaufort in Hotel Restaurant and Tourism.