Professional Cooking

Professional Cooking Certificate students obtain foundation knowledge and skills in the cooking techniques and management skills demanded in the food service industry.  Through applied coursework and hands-on cooking, students will build the skills and abilities required to meet the challenge of the food service industry.  The curriculum foundation is based on classical principles which emphasize modern techniques and trends in both the classroom and kitchen environments.  Students are prepared for entry-level employment in the culinary industry in positions such as prep cooks, pantry cooks, entry-level line cooks.

Program Information

Course Sequence and Progression Requirements

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.

Prerequisite courses require minimum grades of "C" or better.  To graduate, a minimum GPA of 2.0 is required.

Student Resources

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

For more information, contact:
Joe Bonaparte - (843) 839-7004

Accreditation Status

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

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

Program Mission, Values, Goals & Outcomes

Mission

The International 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鈥檚 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鈥檚 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:

1. Establish and maintain safety and sanitation procedures
2. Prepare standardized recipes using a variety of cooking techniques which meet industry quality standards
3. Prepare a variety of recipes utilizing the correct techniques, ingredients and equipment which meet industry quality standards
4. Describe and perform tasks related to common business practices in the culinary industry, including inventory, menu planning, cost control, and food purchasing.
5. Describe the principles of food and beverage management.
6. Define and articulate the core values of the culinary professional.
7. Seek entry-level positions in commercial and institutional food service settings.

Career Outlook & Employment Opportunities

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  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.

 

Required Courses and Sample Schedules