Kitchen and Food Preparation Techniques - Certificate
There will always be a demand for skilled cooks – simply put, people have to eat. HGTC's Kitchen and Food Preparation Techniques Certificate program prepares students for employment in many arenas: restaurants, resorts, hotels, country clubs, & more.HGTC is anticipating growth in the Culinary Arts with projections for a new state-of the-art facility in the near future. Currently, first-year students attend classes on the Grand Strand campus and second-year students attend classes on the Conway campus. Students have the opportunity to participate in internships to observe and practice culinary skills.
The Culinary Arts Technology program is accredited by the American Culinary Federation Educational Foundation Accrediting Commission. For more information about HGTC's accreditations, click here.
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More people are dining out than ever, so the market for prep cooks with strong skills
and hands-on experience is strong. HGTC's Prep Cook Certificate graduates will find
employment in the following areas:
- Country Clubs
- Hotels and Resorts
- Health Care Facilities
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.
|Specific Admission Requirements for Program|
|Course Sequence and Progression Requirements
A minimum grade of “C” or better is required for all CUL, BKP and HOS-prefixed courses for progression and graduation. Most Kitchen and Food Preparation (CUL, BKP, HOS) courses are offered only once each year, so following the recommended course sequence is extremely important.
|First Semester - Fall|
|CUL 104||Introduction to Culinary Arts||3|
|CUL 105||Kitchen Fundamentals||3|
|CUL 109||Sanitation & Nutrition||3|
|CUL 112||Classical Foundations of Cooking||3|
|Second Semester - Spring|
|BKP 119||Introduction to Baking and Pastry||3|
|CUL 215||Cuisine of the Americas||3|
TOTAL CREDIT HOURS