Professional Cooking

Professional Cooking - Certificate

Program Requirements:

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Admission Type:

General College Admission
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Locations:

Grand Strand

Contact:

Admissions
(843) 347-3186

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 Institute 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

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
	TOTAL	3
	TOTAL CREDIT HOURS	28

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