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 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
Gainful Employment Information:
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 Career Resource Center 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|
|CUL 104||Introduction to Culinary Arts||3|
|CUL 105||Kitchen Fundamentals||3|
|CUL 118||Nutritional Cooking||3|
|CUL 112||Classical Foundations of Cooking||3|
|Second Semester - Spring|
|BKP 119||Introduction to Baking and Pastry||3|
|CUL 128||Culinary Management & Human Resources||3|
|CUL 129||Storeroom & Purchasing||3|
|CUL 215||Cuisine of the Amercias||3|
|CUL 277||SCWE in Culinary Arts||3|
TOTAL CREDIT HOURS