Professional Cooking - Certificate
The Professional Cooking certificate program prepares students for positions in food service operations such as hotels, country clubs, resorts, restaurants, healthcare facilities, and catering operations. Students study both theory and practical kitchen applications of the requirements of quality food preparation. Education within this field offers a range of employment opportunities and career progression in the culinary arts, baking, and pastry preparations.
Coming 2016 — The new state of the art education center
Construction is underway on the new state-of the art education center, the new facility will be located on the College’s Grand Strand Campus in the Market Common area of Myrtle Beach, the new building will provide bakery/patisserie laboratories, a nutrition lab, production and training kitchens, an outdoor barbeque kitchen, greenhouse, wine cellar, beverage bar, chef’s bar, chef’s table, and an amphitheater.
The Culinary Arts Technology program is accredited by the American Culinary Federation Educational Foundation Accrediting Commission.
For more information contact:
Joe Bonaparte (843) 349-3657
HGTC's Professional Cooking Certificate graduates will find employment in the following areas:
- Bake shops
- Hotels and resorts
- Cruise ships
- Healthcare facilities
- Catering operations
For more information about gainful employment, visit: http://www.hgtc.edu/righttoknow.
For more information about careers, visit O*Net Online for an overview of South Carolina and National earnings statistics, and Horry Georgetown
Technical College’s Career Resource Center for more employment, career, and professional development resources.
Students who complete this certificate are eligible for ServSafe certification and Culinary Federation Certification as a Culinarian.
Course Sequence and Progression Requirements
|First Semester - Fall|
|CUL 104||Introduction to Culinary Arts||3|
|CUL 105||Kitchen Fundamentals||3|
|CUL 118||Nutritional Cooking||3|
|CUL 112||Classical Foundations of Cooking||3|
|Second Semester - Spring|
|BKP 119||Introduction to Baking and Pastry||3|
|CUL 128||Culinary Management & Human Resources||3|
|CUL 129||Storeroom & Purchasing||3|
|CUL 215||Cuisine of the Amercias||3|
|CUL 277||SCWE in Culinary Arts||3|
TOTAL CREDIT HOURS