Culinary Arts

CulinaryCulinary 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. 

HGTC's Culinary Arts Technology program is accredited. For more information about HGTC's accreditations, click here.

For more information, contact:

Joe Bonaparte (843) 349-3657

See Program Requirements»

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

    Curriculum Sequence

    First Semester - Fall    
    CUL 101 Principles of Food Production I 3
    CUL 155 Sanitation 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 103 Nutrition 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
      Humanities 3
    MKT 101 Marketing 3
    PSY 103 Human Relations 3
    PSY 201 General Psychology