Breads, cakes, pies: Oh my!


Learn the best techniques for making the best cakes, artisan breads, and pies.

This program prepares students to work as professional bakers and pastry specialists in restaurants or other commercial baking establishments.

The 24-credit-hour college certificate features a number of hands-on classes. Courses include bread and pastry making; bread and pastry handling and storage; cake and pastry decorating; baking industry operations; product packaging and marketing operations; and counter display and service.

Plus, this program is eligible for the S.C. Wins Scholarship, which can pay up to $65 per credit hour.

Quick Facts


ADD TO YOUR RESUME

This specialty certificate will expand your career options.

LEARN FROM THE BEST

TCL’s instructors are award-winning and industry credentialed.

NEW CAREER – FAST!

This program can be completed in as little as two full-times semesters.

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  • ACCREDITATION


    Technical College of the Lowcountry is accredited by the Southern Association of Colleges and Schools Commission on Colleges to award Associate Degrees, Diplomas, and Certificates. Contact the Commission on Colleges at 1866 Southern Lane, Decatur, Georgia 30033-4097 or call 404-679-4500 for questions about the accreditation of Technical College of the Lowcountry.

    ENROLL NOW!


    Enroll now for classes at TCL’s brand new Culinary Institute of the South. Plus, general education courses can be completed at any campus or online.

    Student Creations

    Jaqueline Orak

    WHAT PEOPLE ARE SAYING


    “For me, the ultimate reward in the food and beverage industry is guest satisfaction, and I love teaching my students to feel the same way.”

    Chef Jackie Orak

    Baking & Pastry Program Director

    FAQS & ADDITIONAL INFORMATION


    Program Cost

    Tuition: 24 credits x $200 per credit = $4,800.

    Remember, this is before S.C. Lottery Tuition Assistance and other financial aid, which could drop your costs by more than half. In fact, after financial aid, many TCL students attend for free. See more about paying for TCL.

    *Based on Fall 2019 in-state, in-service-area tuition. Your actual cost may differ. Does not include fees, books and other costs. Qualifications vary.

    Program Dean


    Chef Miles Huff

    Dean, Culinary Arts & Hospitality

    843-305-8535

    Culinary Institute of the South, Rm 206

    Instructors


    Jacqueline Orak

    Culinary Arts & Hospitality Department Chair / Instructor

    843-305-8527

    Culinary Institute of the South, Rm 204

    Culinary Arts News

    Culinary Institute to hold Enrollment Expo on April 18

    Culinary Institute to hold Enrollment Expo on April 18

    Is food your first love? Looking to take your skills to the next level? If so, now’s your chance to ...
    Read More
    Culinary Institute of The South’s café and bistro – now open

    Culinary Institute of The South’s café and bistro – now open

    Diners and foodies take note: The Bistro and Clist Café are now open at the Culinary Institute of the South ...
    Read More
    Culinary Institute of the South opens to the community

    Culinary Institute of the South opens to the community

    Several hundred turned out for the celebration showcasing TCL's newest campus A crowd that included roughly several hundred people from ...
    Read More
    Chefs' Table raises more than $120,000

    Chefs’ Table raises more than $120,000

    Funds raised from the benefit will go to support the Culinary Institute of the South Thanks to the generous support ...
    Read More
    Public to get ‘first look’ at Culinary Institute of the South this week

    Public to get ‘first look’ at Culinary Institute of the South this week

    Grand opening and ribbon cutting to include food, refreshments and tours of new campus A grand opening and ribbon cutting ...
    Read More
    TCL faculty and staff

    Culinary Institute to hold Enrollment Expo – Sept. 16

    For those who may have missed the first one, the Culinary Institute of the South at Technical College of the ...
    Read More