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/Institutions/Southern-Crescent-Technical-College/json/2021-2022/Catalog-local.json
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Contents
Programs of Study
Articulation Agreements between Southern Crescent Technical College and Other Colleges
Important Phone Numbers
Student Calendar - Spring 2021
Student Calendar - Summer 2021
Student Calendar - Fall 2021
Welcome Letter from The President
About Southern Crescent Technical College
Accreditation
College-Wide Policies and Procedures
College Terms You Should Know
Getting Started Entering the College
Choosing a Program of Study
Program Length
Additional Course Information
Getting Registered for Classes
General Admission Requirements
General Education Competencies
General Education Degree Requirements
Learning Support
Tuition and Fees
Financial Aid
Academic and Student Support Services
Academic Policies and Procedures
Graduation
Athletics and Student Activities
Allied Health Programs
Business Programs
Computer Information Systems Programs
Film Production
General Education Programs
Professional Services Programs
Public Safety Programs
Industrial Technology Programs
100% Online Programs
HOPE Career Grant Programs (Tuition-Free)
Programs DO NOT Require a High School Diploma or GED
Course Descriptions
ACCT
ACRP
AIRC
ALHS
AMCA
ARTS
AUMF
AUTT
AVOT
BAFN
BARB
BFMT
BIOL
BUAS
BUSN
CARP
CAVT
CHEM
CIST
CMTT
COFC
COLL
COMM
COMP
COSM
CRJU
CSSP
CTDL
CUUL
1000
CUUL 1000
CUUL 1110
CUUL 1120
CUUL 1122
CUUL 1124
CUUL 1129
CUUL 1220
CUUL 1320
CUUL 1370
2000
DENA
DFTG
DIET
ECCE
ECGT
ECMT
ECON
ELCR
ELTR
EMPL
EMSP
ENGL
ENGT
ESCI
ESTH
FILM
FOSC
FRSC
HACE
HECT
HIMT
HIST
HORT
HUMN
IDFC
IDSY
LOGI
MAST
MATH
MCHT
MCTX
MEGT
MGMT
MKTG
MRIM
MUSC
NAST
ORTT
PARA
PHAR
PHLT
PHOT
PHYS
PLBG
PNSG
POLS
PPFT
PSYC
RADT
READ
RESP
RNSG
SCMA
SOCI
SPAN
SPCH
SURG
THEA
WELD
Adult Education
Economic Development
Faculty and Staff Directory
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2021-2022 Catalog
>
Course Descriptions
>
CUUL
> 1000
1000
CUUL 1000
Fundamentals of Culinary Arts
CUUL 1110
Culinary Safety and Sanitation
CUUL 1120
Principles of Cooking
CUUL 1122
Foundations of Cooking Principles
CUUL 1124
Foundations of Cooking Techniques
CUUL 1129
Fundamentals of Restaurant Operations
CUUL 1220
Baking Principles
CUUL 1320
Garde Manger
CUUL 1370
Culinary Nutrition and Menu Development