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Kitchen and Food Preparation Techniques - Certificate
Program Requirements:
Admission Type:
General College Admission
Visit Admissions
Locations:
Contact:
Admissions
(843) 347-3186
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 and more.
The Culinary Arts Technology program is accredited by the Accrediting Commission of
the American Culinary Federation Educational Foundation.
For more information about HGTC's accreditations, click here.
For more information, contact:
Joe Bonaparte - (843) 839-7004
Career Outlook
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
- Restaurants
- Hotels and Resorts
- Health Care Facilities
For more information about careers, visit O*Net Online for an overview of South Carolina and National earnings statistics, and Horry-Georgetown Technical Colleges Office of Career Services for more employment, career, and professional development resources. Students who complete this certificate are eligible for ServSafe certification.
Program Information |
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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. Students are required to successfully complete one of the following: ServSafe Manager Food Safety Certification Course, ServSafe Sanitation Certificate, or CUL 104 Introduction to Culinary Arts course before progressing to the second semester. |
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Curriculum Sequence |
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| First Semester - Fall | Course Title | Semester Credit Hours |
| CUL 104 | Introduction to Culinary Arts | 3 |
| CUL 105 | Kitchen Fundamentals | 3 |
| CUL 112 | Classical Foundations of Cooking | 3 |
| CUL 113 | Success in Hospitality Studies | 1 |
| TOTAL | 10 | |
| Second Semester - Spring | ||
| BKP 119 | Introduction to Baking and Pastry | 3 |
| CUL 118 | Nutritional Cooking | 3 |
| CUL 215 | Cuisine of the Americas | 3 |
| TOTAL | 9 | |
| TOTAL CREDIT HOURS | 19 | |