Restaurant Cook Skills: Certificate | Technical College of the LowCountry

Restaurant Cook Skills: Certificate


Get cooking

Get on the path to a fast-paced, delicious career in Culinary Arts.

Program Descriptions


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.

This new certificate program focuses on the general study of cooking and related culinary arts. Get the training you need to land a variety of jobs within the food service industry. You’ll have the skills you need to provide professional chef and related cooking services in restaurants and other commercial food establishments.

The 24-credit-hour curriculum features 8 hands-on classes in and out of the kitchen. Courses include instruction in food preparation; cooking techniques; equipment operation and maintenance; sanitation and safety; communication skills; applicable regulations; and principles of food service management.

Start Now!

Start this program now at TCL’s New River Campus in our brand new kitchen opening in Spring 2020. You’ll be on track to expand your culinary skills when the Culinary Institute of the South opens in 2020. In fact, you could be its first graduating class.

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.

Curriculum


BKP 101 Introduction to Baking
CPT 101 Introduction to Computers
CUL 101 Principles of Food Production I
CUL 102 Principles of Food Production II
CUL 123 American Bistro
HOS 129 Storeroom and Purchasing
HOS 140 The Hospitality Industry
HOS 155 Hospitality Sanitation


Coming Soon:

The Culinary Institute of the South at Technical College of the Lowcountry is set to open in the fall of 2020 in Bluffton’s Buckwalter place with room for 300 students. Learn more here.

Quick Facts


Quick Fact 1
Finish the program in just one year.
Quick Fact 2
Get hands-on training from some of the finest chefs in the world.
Quick Fact 3
500 new culinary jobs are expected annually in the Lowcountry.

What People Are Saying


"Here's your chance to be at the forefront of this exciting new program at TCL."

Chef Miles Huff Dean

FAQs & Additional Information

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Career 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 $37,110, according to 2017 reports from U.S. 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.

Program Dean


Chef Miles Huff

Dean/Culinary Institute of the South

mhuff@tcl.edu

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  • News


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