Professional Cooking - CertificateThe 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.
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 contact:
Joe Bonaparte (843) 349-3657See Program Requirements»
HGTC's Professional Cooking Certificate graduates will find employment in the following
- 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.
|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 Professional Cooking (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 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