Sharpen your skills with professional culinary and baking training. Whether you’re already working in the industry and want to move up or you’re an aspiring private chef, this convenient evening program is designed to get you where you want to go…now!
Trident Technical College Division of Continuing Education and Economic Development is pleased to offer a new continuing education Culinary Certificate in conjunction with The Culinary Institute of Charleston. Train with celebrated Culinary Institute of Charleston (CIC) chefs in a convenient, non-credit program with successful completion leading to career opportunities, educational advancement and personal growth.
LOCATION: All courses are held at Trident Technical College’s Palmer Campus, 66 Columbus St., downtown Charleston. Free on-campus parking is available.
COST: Each course costs $249-$499.
PROGRAM LENGTH: Each class lasts 6-8 weeks. It takes approximately 6.5 months to complete the full certificate track.
REGISTRATION: To register for classes, call 843.574.6152 or register online.
Students do not have to apply to become an academic student at Trident Technical College to register for classes in the continuing education Culinary Certificate track. To register in the program, students must be at least 17 years old.
To earn a Culinary Certificate, students must complete all courses listed in Term 1 and Term 2, in the order listed. For Term 3, students choose which area to focus on – baking or culinary – and elect to take either Fundamentals of Baking II (baking focus) or Fundamentals of Cooking II (culinary focus) to complete the certificate. A Trident Technical College Continuing Education program certificate is awarded to students who meet the passing standards of each required course in the certificate track. Students may then apply the CEU certificate towards further education at The Culinary Institute of Charleston at Trident Technical College.
Why choose this program?
- Culinary Institute of Charleston chefs teach the courses.
- The spacious, well-equipped kitchens of the CIC serve as the classrooms.
- Culinary uniform and tools are provided.
- Textbooks and recipes are provided.
- Experiential credit can be applied towards further education at CIC.
- Certificate can be completed in as little as 28 weeks.
- Convenient, evening schedule is offered.
- Scholarships are available (application required).
- Program is eligible for the Deferred Tuition Reimbursement Program.
- Free, on-campus parking is provided.
- For professionals, courses are eligible for American Culinary Federation CEUs.
2017-2018 Culinary Certificate Course Schedule
Introduction to Culinary and Sanitation $249
Students are introduced to the culinary profession by way of culinary history through current trends. Culinary arts terminology is discussed and students are exposed to the various types of positions available in the kitchen. This course also trains the student in sanitation and safety and offers the national ServSafe® Manager Exam. Note: This is a required course, but this requirement can be met if the student has a current ServSafe® Manager Certification.
XCUL-650 6445 Oct. 18-Dec. 6 W 6-9 p.m.
Fundamentals of Cooking I $499
This course introduces students to the foundations of cooking including measurements, scaling, mise en place and knife skills. Basic cooking techniques are covered including baking, vegetable and starch cookery and breakfast cookery. Prerequisite: Introduction to Culinary and Sanitation or ServSafe® Manager Certification.
XCUL-651 6446 Oct. 23-Dec. 5 MTu 5:30-9:30 p.m.
Fundamentals of Baking I $499
Basic baking techniques are covered including mixing methods, scaling, proofing and finishing. Baked goods produced in the class include quick breads, artisan breads, breakfast pastries and assorted yeast dough products. Students learn baker’s percentage, costing and product yield. Prerequisite: Fundamentals of Cooking I.
XBKP-650 6448 Jan. 8-Feb. 26 MTu 5:30-9:30 p.m.
Choose one of the following classes to complete the certificate track:
Fundamentals of Baking II $499
Advanced baking techniques are explored including rolling, bagging and finishing. Baked goods produced in the class include pies, tarts, cookies, cakes frostings, fillings and basic decorating techniques. Students also have the opportunity to demonstrate basic plating and packaging techniques. Prerequisite: Fundamentals of Baking I.
XBKP-651 6449 March 12-April 24 MTu 5:30-9:30 p.m
Fundamentals of Cooking II $499
This course continues with the basics of cooking and includes moist, dry and combination cooking methods with beef, poultry, pork, lamb, game and seafood. Students gain experience with basic meat fabrication and safe and sanitary storage implementation. Prerequisite: Fundamentals of Baking I.
XCUL-652 6447 March 12-April 24 MTu 5:30-9:30 p.m.
NOTE: If you click on "VIEW COURSE DETAILS" and do not see the class listed, then the course is not currently being offered or it has already reached its capacity and no more seats are available. You can call the registration office at 843.574.6152 and ask to be put on a waiting list.