Culinary Arts Technology - Associate in Applied Science Degree
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.
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
Course Sequence and Progression Requirements
|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|
|Second Semester - Spring|
|BKP 119||Introduction to Baking and Pastry||3|
|CUL 118||Nutritional Cooking||3|
|CUL 128||Culinary Management & Human Resources||3|
|CUL 129||Storeroom and Purchasing||3|
|CUL 215||Cuisines of the Americas||3|
|PSY 103||Human Relations||3|
|PSY 201||General Psychology|
|Third Semester - Summer|
|CUL 277||SCWE in Culinary Arts||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|
|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 CREDIT HOURS
*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.
Students interested in transferring to a senior institution should select ENG 101, ENG 102 and SPC 205 in place of ENG 155 and ENG 160; MAT 110 in place of MAT 155; PSY 201 in place of PSY 103.