Culinary Arts

Professional Cooking - Certificate


Professional Cooking 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 byAccrediation- Culinary Institute the American Culinary Federation Educational Foundation Accrediting Commission.
For more information about HGTC's accreditations, click here.

For more information contact:

Joe Bonaparte (843) 349-3657

Career Outlook

HGTC's Professional Cooking Certificate graduates will find employment in the following areas:

  • Restaurants
  • 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.

PROGRAM INFORMATION

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 Professional Cooking (CUL, BKP, HOS) courses are offered only once each year, so following the recommended course sequence is extremely important.

Curriculum Sequence

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
  TOTAL 12
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 15
 

TOTAL CREDIT HOURS

27