Cake Decorating | Horry Georgetown Technical College

Cake Decorating - Certificate

Program Requirements:

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Admission Type:

General College Admission
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Cake decorating certificate

All over the world, consumers crave mouth-watering, artisan-crafted breads and pastries. HGTC’s Baking and Pastry Certificate provides students with the skills and expertise needed to satisfy the most discriminating palates. From basic breads and moist muffins to puff pastries and creamy cakes, a skilled baker creates satisfied smiles every day.

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

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

Accrediation- Culinary InstituteFor more information, contact:
Geoff Blount - (843) 839-7002

Career Outlook

Baking and pastry chefs are in high demand these days. As more people discover the fresh taste and healthful goodness of artisan baked goods, HGTC's Baking and Pastry Certificate graduates will find employment in the following areas:

  • Bake shops (small and large)
  • Country Clubs
  • Restaurants
  • Hotels and Resorts
  • Health Care Facilities

For more information about gainful employment, visit:

For more information about careers, visit O*Net Online for an overview of South Carolina and National earnings statistics, and Horry Georgetown Technical Colleges Career Resource Center for more employment, career, and professional development resources.

Students who complete this certificate are eligible for ServSafe certification.

Program Information

Course Sequence and Progression Requirements

A minimum grade of C or better is required for all CUL and BKP-prefixed courses for progression and graduation. Most Baking and Pastry Making (CUL , BKP) courses are offered only once each year, so following the recommended course sequence is extremely important.

Curriculum Sequence

First Semester - Fall    
BKP 119 Introduction to Baking and Pastry 3
CUL 104 Introduction to Culinary Arts 3
CUL 105 Kitchen Fundamentals 3
CUL 112 Classical Foundations of Cooking 3
CUL Total 12
Second Semester - Spring    
BKP 121 Cake Decorating Finishing Techniques 3
BKP 182 Artisan Breads 3
BKP 220 Advanced Bakeshop 3
CUL 118 Nutritional Cooking 3
CUL 277 SCWE in Culinary Arts 3
CUL Total 15

Total Credit Hours