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Culinary Arts Technology

Culinary Arts Technology - Associate in Applied Science Degree

Program Requirements:

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Admission Type:

General College Admission
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Grand Strand


(843) 349-5277

a professional chef smiles in front of tables

The Culinary Arts degree program prepares students for positions as professionals in food service operations such as hotels, resorts, restaurants, healthcare facilities, and catering operations. Students study both theory and practical kitchen applications of quality food preparation. Graduates may be eligible for ACF certification. Education within this field offers a range of employment opportunities and career progression in the culinary arts, baking, and pastry preparations. 

Coming 2016 — The new state of the art education center 
Construction is underway on the new state-of the art education center, the new facility will be located on the College’s Grand Strand Campus in the Market Common area of Myrtle Beach, the new building will provide bakery/patisserie laboratories, a nutrition lab, production and training kitchens, an outdoor barbeque kitchen, greenhouse, wine cellar, beverage bar, chef’s bar, chef’s table, and an amphitheater.Accrediation- Culinary Institute

The Culinary Arts Technology program is accredited by the American Culinary Federation Educational Foundation Accrediting Commission.

For more information about HGTC's accreditations, click here.

For more information, contact:
Joe Bonaparte - (843) 349-3657

Career Outlook

Food-service professionals are in high demand these days. HGTC's Culinary Arts graduates will find employment in the following areas:  

  • Restaurants
  • Hotels and Resorts
  • Country Clubs
  • Healthcare Facilities
  • Catering Operations

Program Information

Course Sequence and Progression Requirements
A minimum grade of “C” or better is required for all CUL, BKP and HOS-prefixed courses for progression and graduation. Most Culinary Arts (CUL, BKP, HOS) courses are offered only once each year, so following the recommended course sequence is extremely important.

Curriculum Sequence

First Semester - Fall    
CUL 104 Introduction to Culinary Arts 3
CUL 105 Kitchen Fundamentals 3
CUL 112 Classical Foundations of Cooking 3
ENG 155 Communications I 3
MAT 155 Contemporary Mathematics 3
  TOTAL 15
Second Semester - Spring    
BKP 119 Introduction to Baking and Pastry 3
CUL 118 Nutritional Cooking 3
CUL 128 Culinary Management & Human Resources
CUL 129 Storeroom and Purchasing
CUL 215 Cuisines of the Americas 3
PSY 103 Human Relations 3
PSY 201 General Psychology  
  TOTAL 18
Third Semester - Summer    
CUL 277 SCWE in Culinary Arts 3
  Humanities* 3
Fourth Semester - Fall    
CUL 123 American Bistro 3
CUL 186 Mediterranean Cuisine 3
CUL 220 Introduction to Garde Manger 3
CUL 235 Menu Planning 3
ENG 160 Technical Communications 3
  TOTAL 15
Fifth Semester - Spring    
CUL 171 Food and Beverage Control 3
CUL 187 Cuisines of Asia 3
CUL 236  Restaurant Capstone 3
CUL 299 Special Topics in Culinary Studies** 3
HOS 252 Advanced Food and Beverage Service 3
  TOTAL 15




*Humanities: Choose one of the following: ART 101, HIS 101 or MUS 105.
**CUL 299 Special Topics in Culinary Studies and the Humanities Elective may be taken in either the 3rd or 5th semester but both courses must be completed.   


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