Culinary Certificate: Essentials of the Professional Kitchen Interest List
Essentials of the Professional Kitchen
Follow your passion and get started in a career in culinary arts!
The Essentials of the Professional Kitchen Culinary Certificate Program is designed to equip you with basic skills in culinary arts for the professional kitchen. The program provides instruction in culinary concepts and terminology, kitchen safety and sanitation, equipment usage, basic nutritional guidelines, standard and metric measurements, food costing, and theory and practice in the production of culinary products. Topics emphasize fundamental cooking techniques and preparation methods for hot foods, breakfast items, salads, sandwiches, dressings, breads and pastries.
You’ll learn about the interesting, multifaceted careers available in the restaurant industry. You’ll be taught how restaurants run in both front and back of the house operations. You’ll begin by developing knife skills and progress to learning cooking methods for different foods and gain hands-on experience in a modern up-to-date kitchen. Also, you’ll be certified in sanitation and will develop both individual and team culinary skills through small- and large-scale food production.
By the end of this course, you will be able to:
1. Identify the career ladders and pathways to become a food service professional.
2. Learn the basic principles and foundations of becoming a professional Chef.
3. Understand the importance of food handling and sanitation through the serve safe certification program (all students will be tested and certified through this program).
4. Understand safety procedures and how to use the different equipment types needed during production in a professional service kitchen.
5. Identify and learn how to prepare a wide variety of food including: proteins, vegetables and fruits, basic baking and pastry arts.
6. Learn about farm-to-table food practices and how to source locally produced foods.
7. Learn how to write menus and develop recipes for a professional kitchen.
8. Understand how to work individually and as a team to produce food in a working environment.
9. Learn how to apply for and interview for a professional job in the Food Service Industry.
Attend one of our Open Houses!
If you are interested in a course that is full, or there are no available sections of your desired course, please enroll yourself in this Interest Course** or email email@example.com for more information. You can register either online or via phone. To register online, just click on the applicable link on this page for "Enroll Yourself" or "Enroll Someone Else", and follow the instructions. To register over the phone, please call our Customer Resource Center at 864-646-1700.
**Note: By registering for the Interest Course, you are not guaranteed a seat; payment is required to ensure registration. However, if you register for the Interest List because there are no currently-available sections, you will be notified when another section is available and offered the opportunity to register for that section.
Financial Assistance: If you would like to discuss possible financial assistance to help pay for the course, please contact our Customer Resource Center (864-646-1700 or firstname.lastname@example.org) or attend one of our monthly Open House sessions. The Open House schedule can be found at www.tctc.edu/LEARN or by contacting our Customer Resource Center (email@example.com or 864-646-1700).
To pay by credit card, debit card, or electronic check: To better protect your financial information, debit and credit card payments will not only be accepted online (not over the phone) and will be subject to a non-refundable service charge of 2.75%. To avoid this service charge, you may also choose to pay online with an electronic check (direct bank draft) from your checking or savings account. Please call 864-646-1700 when you are ready to make payment. Our Customer Resource Center staff will let you know the dates of available sections, register you in the available section of your choice, and give you online payment instructions at that time. If you do not make electronic payment within 24 hours, you may be removed from the class and placed back on the Interest List.
To pay by check: Please mail checks to Tri-County Technical College, Corporate & Community Education Division, P.O. Box 587, Pendleton, SC 29670. Checks should be made out to TRI-COUNTY TECHNICAL COLLEGE and must contain the student name(s) and the course name(s). Upon receipt of your check, our Customer Resource Center staff will contact you to let you know the dates of available sections and will register you in the section of your choice at that time.
|Course Fee (Basic)||None Entered||$ 0.00|