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International Culinary Institute of Myrtle Beach


Food may hold the key to your future. If you like to cook or have an interest in the food business, follow your passion at The International Culinary Institute of Myrtle Beach.

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Become a part of the sea of change in the way Americans cook, eat, view, source, and use food. Explore diversified cuisines, cultures, and businesses in the multifaceted culinary and hospitality fields. Build the foundation for a career doing something you truly love.

Fowler Dining Room

Fowler DiningThe student-operated Fowler Dining Room provides training in a real restaurant operation, in areas such as fine dining, buffet and café service. Menus are created using a wide range of cooking techniques focusing on taste, texture, color and creativity using locally grown vegetables, fruits, meats, seafood, cheese, and eggs.

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Culinary programs offered

Programs Offered

The fast-growing field of Culinary Arts offers some of the best career choices available today, and HGTC's Culinary Arts Technology department prepares students for success.
Personal Interest Classes

Personal Interest Classes

Get ready to step up your game in your home kitchen.  Whether it's cakes or stew, or barbecue, you're sure to find something that peaks your interest! 
 modern cooking equipment

Modern Cooking Equipment

Learn from the best chefs in culinary education by using contemporary equipment that is widely used in modern cooking and plating.
 Myrtle Beach Culinary Scene

Myrtle Beach Culinary Scene

The Grand Strand boasts more than 1,800 restaurants offering cuisine, ranging from S.C. Lowcountry cooking to seafood caught-fresh-daily in Murrells Inlet. 
 student run restaurants, fowler dining room

Student Run Restaurants and Bakery

The Fowler Dining Room and ICI Bakery provides training in a real restaurant operation, in areas such as fine dining, buffet and café.  They are located at 920 Crabtree Lane in Myrtle Beach. 
 world class chef instructors

Faculty Members

Students work under the expert direction of professional chef instructors who incorporate a personal approach with a 12:1 student teacher ratio.