Professional Cooking

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.

Program Information

Course Sequence and Progression Requirements

A minimum grade of 鈥淐鈥� 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.

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 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 mission of the Culinary Arts Technology program:
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:

• Prepare standardized recipes using a variety of cooking, baking and pastry techniques as well as appropriate equipment and tools.
• Produce various baked goods and a variety of international and classical pastries and desserts using basic as well as advanced techniques, which meet industry quality standards.
• Design, produce, assemble and decorate display and wedding cakes using various finishing methods which meet industry quality standards.
• Describe and perform tasks related to common business practices within the foodservice industry including inventory, menu planning, cost control and food purchasing.
  • Seek employment in retail, commercial and institutional food service settings in entry-level job positions.

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