Culinary Arts

Kitchen and Food Preparation Techniques - CertificateFood Preparation, Myrtle Beach

There will always be a demand for skilled cooks – simply put, people have to eat. HGTC's Kitchen and Food Preparation Techniques Certificate program prepares students for employment in many arenas: restaurants, resorts, hotels, country clubs, & more.

HGTC is anticipating growth in the Culinary Arts with projections for a new state-of the-art facility in the near future. Currently, first-year students attend classes on the Grand Strand campus and second-year students attend classes on the Conway campus. Students have the opportunity to participate in internships to observe and practice culinary skills. 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

See Program Requirements»

Career Outlook

More people are dining out than ever, so the market for prep cooks with strong skills and hands-on experience is strong.  HGTC's Prep Cook Certificate graduates will find employment in the following areas: 

  • Country Clubs
  • Restaurants
  • Hotels and Resorts
  • Health Care Facilities

For more information about gainful employment, visit:

For more information about careers, visit O*Net Online for an overview of South Carolina and National earnings statistics, and Horry Georgetown Technical College’s Career Resource Center for more employment, career, and professional development  resources. Students who complete this certificate are eligible for ServSafe certification.

Specific Admission Requirements for Program
  • High School Diploma or GED
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 Kitchen and Food Preparation (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 109 Sanitation & Nutrition 3
CUL 112 Classical Foundations of Cooking 3
  TOTAL 12
Second Semester - Spring
BKP 119 Introduction to Baking and Pastry 3
CUL 215 Cuisine of the Americas 3