RESTAURANT COOK SKILLS: CERTIFICATE

LET’S GET COOKING

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

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.

Click here to see 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!

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.

WHAT PEOPLE ARE SAYING

“TCL is elevating the culinary arts profession and industry here in the Lowcountry.”

Chef Francine Marz
Dean

FAQS & ADDITIONAL INFORMATION

Program Cost

Tuition: 24 credits x $214 per credit = $5,136..

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 2022 in-state, in-service-area tuition. Your actual cost may differ. Does not include fees, books and other costs. Qualifications vary.

The Career

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.

The S.C. mean wage for chefs and head cooks is $47,780, according to 2021 reports from U.S. Bureau of Labor Statistics.

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.