Culinary & Hospitality Workforce Development

This course is designed to prepare you for the ServSafe Manager Certification, a nationally recognized credential administered by the National Restaurant Association. The course provides in-depth training on food safety principles, risk management and regulatory compliance to ensure safe food handling in commercial foodservice settings.

This certification enhances career opportunities in the hospitality and food service industries, equipping you with the skills and knowledge necessary for leadership roles in food safety management.

Explore critical topics such as foodborne illness prevention, proper sanitation procedures, HACCP—or Hazard Analysis and Critical Control Points—and the responsibilities of a certified food protection manager.

Upon successful completion of the course and certification exam, you'll earn the SERVSafe Manager Certification, which is required by many employers. In addition, the  Department of Agriculture requires  at least one SERVsafe-certified manager per shift in foodservice establishments at all times.

Course Length: 9 hours over one day
Cost: FREE to those working in the culinary or hospitality industry in Beaufort, Colleton, Hampton or Jasper County. 

COURSE SCHEDULE

Ready to Register? Contact Damon Dickerson at ddickerson@tcl.edu for details.

This course is designed to prepare you for the TIPS Certification, a nationally recognized credential required by the state of South Carolina for all servers and managers who work in an establishment that serves alcohol.

TIPS alcohol server education course teaches employees about the biology of alcohol consumption and relevant state and federal alcohol laws, as well as important skills like spotting a fake ID, recognizing signs of intoxication, refusing service, and more.

Upon completion of the course, you will be eligible to earn your TIPS Certification.

Course Length: 5 hours over one day
Cost: FREE to those working in the culinary or hospitality industry in Beaufort, Colleton, Hampton or Jasper County.

COURSE SCHEDULE 

Ready to Register? Contact Damon Dickerson at ddickerson@tcl.edu for details.

This course provides a comprehensive introduction to the essential theories and techniques of professional cooking, providing a strong foundation for culinary excellence. Through hands-on learning and expert guidance, students will develop essential skills in knife techniques, equipment use/safety, mise en place & classical vegetable cuts-critical skills for any aspiring chef. Learn proper knife selection, sharpening, sanitation and safety. Learn all the classical knife cuts including Julienne, Batonnet, Dices, Brunoise and more; make your vegetables look better, cook more evenly and have greater nutrient retention.

Course Length: 4 hours
Course Cost: $200

In this course, students will gain a thorough understanding of identifying, selecting, and handling animal proteins, including chicken, beef, fish, pork, poultry, shellfish, and both flat and round fish. Key topics include cuts of meat, proper storage, ingredient study, and fabrication techniques, with an emphasis on industry standards and best practices.

Through hands-on exercises, students will practice receiving, identifying, and breaking down proteins, mastering techniques specific to each variety. This course builds a strong foundation in protein preparation, ensuring precision, efficiency, and quality in the kitchen.

Course Length: 4 hours
Course Cost: $200

This course explores advanced vegetable preparation methods, including confit, caramelization, and pickling, while emphasizing station organization, timing, multitasking, and palate development. Students will also refine their understanding of culinary terminology, seasoning, and flavor balancing, with a focus on the proper use of herbs and spices to enhance depth and complexity in dishes.

Through hands-on practice, participants will develop precision and creativity in vegetable cookery, elevating their ability to craft well-balanced, flavorful dishes.

Course Length: 4 hours
Course Cost: $200

This course covers the fundamentals of the five mother sauces—Béchamel, Velouté, Espagnole, Tomato, and Hollandaise—along with their derivatives and emulsifications. Students will explore the techniques behind creating balanced, flavorful sauces and learn how to apply them across various culinary applications.

Through hands-on practice, participants will master sauce-making principles, ensuring consistency, texture, and depth of flavor in their dishes.

Course Length: 4 hours
Course Cost: $200