New Culinary Certificate Available on the Downtown Palmer Campus

Trident Technical College Division of Continuing Education and Economic Development is pleased to offer a Culinary Arts Certificate in conjunction with The Culinary Institute of Charleston (CIC). Train with celebrated Culinary Institute of Charleston chefs in a convenient, noncredit program with successful completion leading to career opportunities, educational advancement and personal growth. 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!



Program Requirements:

• Students do not have to apply to become an academic student at Trident Technical College toregister for classes in the continuing education Culinary Arts Certificate program. 
• To register, 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 cerificate 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 fiveyears.

LOCATION: Courses are held at Trident Technical College’s Palmer Campus, 66 Columbus St., downtown Charleston and TTC’s Main Campus, 7000 Rivers Ave., North Charleston. Free on-campus parking is available at each location.

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.

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.

Courses

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.

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

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

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

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 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

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 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
Online ServSafe® Manager Course, Proctored Exam $99
XCUL-550 flexible dates/times OL/MC