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College of Hospitality, Retail and Sport Management

Culinary Institute Certification Program Frequently Asked Questions

To help you decide if this program is right for you, here are some questions our students have asked before enrolling.

Please  contact the director if you have specific questions that aren't answered below.

When does a rotation begin?

A rotation begins when there are enough people to start a class. If you are interested in the next rotation, email the director at and he will put you on a list to be notified when the program is ready to announce the start date of the next rotation.  You will be able to register at that time.

New rotations will also be advertised on the website prior to start of the rotation.

Do I pay for the entire program at once?

No. Payment for the first and last class is due at the time of registration. The remaining courses can be paid for one at a time. Payment for each of the following courses is due before the start of that course. Additional fees for textbooks and equipment are required by the start of the first course which is ServSafe Sanitation. 

When are the classes held?

Students can choose a Monday and Wednesday rotation or a Tuesday and Thursday rotation. All classes start at 6:00 p.m. and end by 10:00 p.m.

What if I am absent or have to take a leave of absence?

Since there are only eight classes to each course, missing class is discouraged. However, if you miss a class within a course, you can work with the chef to make it up. If you need to miss more than one class, you will be given an incomplete. Depending on room availability, you could that course on the next rotation.

Do you accept the GI Bill?

Yes, the program accepts the Veteran’s Benefits under Continuing Education.

Please contact Chris Mobley, Associate Registrar for Veterans Enrollment Services, at or 803-576-6832 for more information on using the GI Bill to pay for the program.

Do I need to take the SAT or ACT?

No. Since this is not a formal degree with credit hours, you do not need those test scores to enroll.

Does this program count for any credit hours toward a degree?

No. This is a certification program which is different from a degree program.

If I have taken a similar culinary program prior to entering this one, do I have to go through all of the courses to receive a certificate?

No. This will be a case-by-case review. If on of the courses in our program matches a course you have previously completed, you can “test out." If you have a current up-to-date ServSafe Certification, you will not have to take that class.

I want to be a pastry chef. Does this program include pastry arts?

No. As a culinary program, we teach the fundamentals of baking and some advanced baking skills. It would not qualify for a pastry arts course.

At the end of this program, am I considered a “chef?"

No. This is a program in which you are able to develop skills and knowledge to build a professional career in the food service industry. A chef is considered an expert in the field due to his or her years of amassed knowledge, skill and experience. 

Challenge the conventional. Create the exceptional. No Limits.