Culinary Arts Certificate

Kitchen workers smiling at the camera

Culinary Arts Certificate

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 Arts 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 Thornley Campus (formerly Main Campus), 7000 Rivers Ave., North Charleston and Palmer Campus, 66 Columbus St., downtown Charleston. Free on-campus parking is available.

 

COST: Each course costs $599. Three courses are required to complete the certificate. Uniform, textbook and tools are provided.

 

PROGRAM LENGTH: Each class lasts six to eight weeks. The certificate can be completed in as little as six months.

 

REGISTRATION: To register for classes, call 843.574.6152 or register online.

 

Location Key: MC = Main Campus; OL= Online; PC = Palmer Campus

Program Requirements

Students do not have to apply to become an academic student at Trident Technical College to register for classes in the continuing education Culinary Arts Certificate track. To register in the program, students must be at least 17 years old.

Certificate Requirements

To earn a Culinary Arts Certificate, students must complete three courses. Students choose which area to focus on – baking or culinary – and take the appropriate second and third courses. 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.

 

Interested in going on to pursue a credit certificate or degree?
Any Culinary Arts Certificate recipient who wishes to apply for experiential credits that can be used towards a degree or certificate from Trident Technical College and the Culinary Institute of Charleston must also be ServSafe® Manager certified. This certification can be achieved by completing the online ServSafe® Manager course and proctored exam. Certification is good for five years.

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.
• Textbook and recipes are provided.
• After becoming ServSafe® Manager certified, experiential credit can be applied towards further education at CIC.
• Certificate can be completed in as little as 21 weeks.
• Convenient evening schedule is offered on two campuses.
• Scholarships and payment plans are available (application required).
• Program is eligible for the Deferred Tuition Reimbursement Program.
• Free, on-campus parking is provided.
• Courses are offered by an American Culinary Federation accredited school.

2018-2019 Culinary Certificate Course Schedule

 Diagram showing classes required for each track within the Culinary Arts Certificate

TERM 1

 

Fundamentals of Culinary Arts $599

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. Note: This is a required course, but this requirement can be met if the student has a current ServSafe® Manager Certification.

XCUL-651 7726 Oct. 23-Dec. 11, 2018 MTu 5:30-9:30 p.m. MC
XCUL-651 7740 Jan. 14-March 4, 2019 MTu 5:30-9:30 p.m. PC

 

TERM 2 (Choose one course; enter the Baking/Pastry Track or Culinary Track)

 

Fundamentals of Cooking I $599

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 Culinary Arts or ServSafe® Manager Certification

XCUL-652 7743 Jan. 14-March 4, 2019 MTu 5:30-9:30 p.m. MC
XCUL-652 7744 March 12-April 29, 2019 MTu 5:30-9:30 p.m. PC

 

Fundamentals of Baking I $599

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 Culinary Arts or ServSafe® Manager Certification

XBKP-650 7727 Jan. 14-March 4, 2019 MTu 5:30-9:30 p.m. MC
XBKP-650 7741 March 12-April 29, 2019 MTu 5:30-9:30 p.m. PC

 

TERM 3 (Choose one of the following classes to complete the certificate track)

 

Fundamentals of Baking II $599

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 are covered. Students also have the opportunity to demonstrate basic plating and packaging techniques. Prerequisite: Fundamentals of Baking I

XBKP-651 7728 March 12-April 29, 2019 MTu 5:30-9:30 p.m. MC
XBKP-651 7939 May 6-June 18, 2019 MTu 5:30-9:30 p.m. PC

 

Fundamentals of Cooking II $599

This course is a study of the cuisines of the world, including Asia, Europe, the Mediterranean and Africa. Students are exposed to history, cultural influences and common recipes. Students will have the opportunity to work in various cooking stations that represent cold and hot food preparation. Prerequisite: Fundamentals of Cooking I

XCUL-653 7938 March 12-April 29, 2019 MTu 5:30-9:30 p.m. MC
XCUL-653 7940 May 6-June 18, 2019 MTu 5:30-9:30 p.m. PC

 

ADDITIONAL COURSE OPTION

Online ServSafe® Manager Course, Proctored Exam $99

Exam is proctored by a Culinary Institute of Charleston certified instructor at any of the Trident Technical College campus or site locations. Students must be on campus to take the test. The online exam also allows you to access immediate results.

XCUL-550 8615 flexible dates/times OL

 

VIEW COURSE DETAILS

 

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.

Cover of summer 2018 continuing education catalog
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