Professional Cooking - Certificate
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.
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
HGTC's Professional Cooking Certificate graduates will find employment in the following areas:
- 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 Horry-Georgetown
Technical College’s Office of 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.
Course Sequence and Progression Requirements
|First Semester - Fall||Course Title||Semester
|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|
|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|
|Third Semester - Summer|
|CUL 277||SCWE in Culinary Arts||3|
TOTAL CREDIT HOURS