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Professional Cooking - Certificate

Program Requirements:

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Admission Type:

General College Admission
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Grand Strand


(843) 347-3186

professional chefs work in a kitchen

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.

Accrediation- Culinary InstituteThe 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

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 careers, visit O*Net Online for an overview of South Carolina and National earnings statistics, and Career Services 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. 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.

Curriculum Sequence

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
CUL 129 Storeroom & Purchasing 3
  TOTAL 13
Second Semester - Spring
BKP 119 Introduction to Baking and Pastry 3
CUL 118 Nutritional Cooking 3
CUL 128 Culinary Management & Human Resources 3
CUL 215 Cuisine of the Amercias 3
  TOTAL 12
Third Semester - Summer
CUL 277 SCWE in Culinary Arts 3




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