Culinary Arts: Certificate | Technical College of the LowCountry

Culinary Arts: Certificate

Let’s get cooking.

Get on the path to a fast-paced and delicious career with TCL’s Culinary Arts Certificate.

Program Description

The travel and tourism industry is the Lowcountry’s number one economic driver, and restaurants and resorts desperately need a locally trained workforce. Answer their call.

We have big plans to build a state-of-the-art Culinary Institute in the next few years, but you don’t have to wait until then. Enroll now in  the Technical College of the Lowcountry’s Culinary Arts certificate program. Get hands-on, practical training in culinary arts and the hospitality industry from some of the finest chefs in the world. You can also expand your menu of skills by completing internships in some of the Lowcountry’s finest restaurants and resorts.

Graduates are qualified for entry-level positions as prep cooks and head cooks and can find rewarding employment in resorts, hotels, restaurants and health care facilities across the Lowcountry.

The 18-hour-credit certificate can be completed in as little as one semester. Courses include food production, nutrition, food service management and more.

It’s time to turn your love of all things food into a rewarding culinary arts career. Can you take the heat?

Accreditation & Accolades

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.

Quick Facts

Quick Fact 1
The 18-credit-hour culinary arts certificate program includes hands-on courses.
Quick Fact 2
Learn from the area’s best chefs in world-class resorts.
Quick Fact 3
Expand your professional network while building your culinary expertise.

What People Are Saying

“…we all agree that there is an ever growing and critical need for trained entry and middle level culinarians in the Lowcountry…”

Jeff Kruse Vice President Food and Beverage, The Sea Pines Resort

FAQs & Additional Information

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Important Additional Admission

You must pass a drug screen test background check, and sex offender list screening. You will also need to purchase a uniform and knives.

Students must have completed either MAT 102 OR BUS 140 as a pre-req and 032 levels of the others.

What does this program cost?*

Tuition: 18 credits x $170 per credit = $3,060.

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.

*Based on Fall 2016 in-state, in-service-area tuition. Your actual cost may differ. Qualifications vary.

Career & Education Opportunities:

Employment of chefs and head cooks is projected to grow 9 percent from 2014 to 2024, 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. The S.C. mean wage for chefs and head cooks is $36,330, according to 2015 reports from U.S. Department of Labor Bureau of Labor Statistics.

Is this program 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.

Other Resources

Program Dean

Kelli Boniecki

Interim Dean/Business & Industrial Technologies


Zanne Augur

Business & Hospitality Instructor/Business Technologies

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