A NUTRITIOUS CAREER
With an aging population and obesity on the rise, healthy cooking is in demand.
This new certificate program will prepare individuals to provide professional chef and related cooking services in restaurants, hospitals, assisted living facilities, and for other health and wellness providers.
The Healthy Cooking & Baking Certificate includes instruction in recipe and menu planning, preparing and cooking of foods, supervising and training kitchen assistants, the management of food supplies and kitchen resources, aesthetics of food presentation, and familiarity or mastery of a wide variety of cuisines and culinary techniques.
The 24-credit-hour curriculum features 8 hands-on classes in and out of the kitchen. Courses include introductions to baking and food production and an emphasis on health and nutritional cooking including Mediterranean Cuisine. Classes in hospitality sanitation and computers round out the curriculum.
Quick Facts
HANDS-ON
Get hands-on training from some of the finest chefs in the world.
IN-DEMAND
500 new culinary jobs are expected annually in the Lowcountry.
FAST TRACK!
Finish the program in just one year.
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ACCREDITATION
Technical College of the Lowcountry is accredited by the Southern Association of Colleges and Schools Commission on Colleges (SACSCOC) to award associate degrees. Degree-granting institutions also may offer credentials such as certificates and diplomas at approved degree levels. Questions about the accreditation of Technical College of the Lowcountry may be directed in writing to the Southern Association of Colleges and Schools Commission on Colleges at 1866 Southern Lane, Decatur, GA 30033-4097, by calling (404) 679-4500, or by using information available on SACSCOC’s website (www.sacscoc.org).
ENROLL NOW!
We are enrolling 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.
WHAT PEOPLE ARE SAYING
“TCL is elevating culinary arts as a profession and as an industry here in the Lowcountry.”
Chef Francine Marz
Dean
FAQS & ADDITIONAL INFORMATION
Program Cost
Tuition: 24 credits x $214 per credit = $5136.
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 students attend for free. See more about paying for TCL.
*Based on Fall 2022 in-state, in-service-area tuition. Your actual cost may differ. Does not include fees, books and other costs. Qualifications vary.
The Career
The S.C. mean wage for chefs and head cooks is $47,780, according to 2021 reports from U.S. Bureau of Labor Statistics.
Employment of chefs and head cooks is projected to grow 6 percent from 2019 to 2029, faster than the average for all occupations. Population and income growth will result in greater demand for high-quality dishes at a variety of dining venues.
Consumers also are continuing to demand healthier meals made from scratch in restaurants, in cafeterias, in grocery stores, and by catering services. To ensure high-quality dishes, these establishments are increasingly hiring experienced chefs to oversee food preparation.
Is this program right for you?
The program is a great fit for those who:
• Are creative and innovative.
• Have physical stamina to endure long shifts while standing.
• Have great time-management skills.
• Can handle hectic and fast-paced work environments.
Program Dean
Instructors
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