Professional Cooking

The Culinary Arts program is accredited by the Accrediting Commission of the American Culinary Federation Educational Foundation.

For more information about HGTC's accreditations, click here.

• Program Information and Cost
• Cost of Attendance
• Professional Cooking Program Specific Cost
• FAQs

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.

Mission
The mission of the Culinary Arts Technology program:
Culinary Institute of Myrtle Beach is committed to technical training and post-secondary education in culinary arts and the hospitality industry. Core values of continuous improvement, ethics and respect drive our department’s quest for culinary excellence, professionalism, innovation and peer recognition. We are dedicated to excellence in education through a learner-centered approach that fulfills the evolving needs of our students and the marketplace

Values 
The school trains students for entry-level career opportunities related to the culinary/hospitality industry. We strive to provide an environment for students to become active learners who possess the skills, knowledge, creativity, and ethical values which are necessary in the rapidly changing, culturally diverse hospitality professions. 

Goals

• Delivering hands-on culinary education by faculty who exhibit excellence in teaching and have significant, related industry experience.
• Enhancing the department’s effectiveness by promoting open communications, and teamwork among faculty and students.
• Holding both faculty and students to the highest standards for work delivered.
• Graduating students that will be capable of contributing positively to a team, providing quality products and services in a safe, sanitary, professional and cost-effective manner.

Objectives

Upon successful completion of the program, graduates should be able to:

• Prepare standardized recipes using a variety of cooking, baking and pastry techniques as well as appropriate equipment and tools.
• Produce various baked goods and a variety of international and classical pastries and desserts using basic as well as advanced techniques, which meet industry quality standards.
• Design, produce, assemble and decorate display and wedding cakes using various finishing methods which meet industry quality standards.
• Describe and perform tasks related to common business practices within the foodservice industry including inventory, menu planning, cost control and food purchasing.
  • Seek employment in retail, commercial and institutional food service settings in entry-level job positions.