Culinary Arts Technology - Associate in Applied Science
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.
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.
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
Food-service professionals are in high demand these days. HGTC's Culinary Arts graduates will find employment in the following areas:
- Hotels and Resorts
- Country Clubs
- Healthcare Facilities
- Catering Operations
Transfer requirements for senior colleges/universities vary widely; visit www.sctrac.org for specific information. The transfer courses in this display should be regarded only as suggested courses. Each student is responsible for planning a program of study to meet the requirements of the senior college or university to which the student expects to transfer. Therefore, a student planning to transfer the first two years from HGTC to a senior college or university should visit http://www.hgtc.edu/academics/university_transfer.html or www.sctrac.org or obtain a copy of that institution’s catalog. For specific transfer opportunities, contact the department chair.
|Specific Admission Requirements for Program|
|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.
|First Semester - Fall|
|CUL 101||Principles of Food Production I||3|
|ENG 155||Communications I||3|
|HOS 140||The Hospitality Industry||3|
|MAT 155||Contemporary Mathematics||3|
|Second Semester - Spring|
|ACC 111||Accounting Concepts||3|
|BAF 101||Personal Finance|
|BKP 120||Bakeshop Production||3|
|CPT 101||Introduction to Computers||3|
|CUL 110||Food Production Management||3|
|ENG 160||Technical Communications||3|
|Third Semester - Summer|
|CUL 220||SCWE in Culinary Arts||6|
|Fourth Semester - Fall|
|BKP 220||Advanced Bakeshop||3|
|CUL 201||A La Carte I||3|
|CUL 225||Buffet Organization||4|
|CUL 235||Menu Planning||3|
|MGT 101||Principles of Management||3|
|Fifth Semester - Spring|
|CUL 202||A La Carte II||3|
|HOS 265||Hotel, Restaurant, and Travel Law||3|
|PSY 103||Human Relations||3|
|PSY 201||General Psychology|
TOTAL CREDIT HOURS