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Culinary Arts Technology

Culinary Arts Technology - Associate in Applied Science Degree

Program Requirements:

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Admission Type:

General College Admission
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Grand Strand


(843) 347-3186

a professional chef smiles in front of tables

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. 
Accrediation- Culinary Institute

The Culinary Arts Technology program is accredited by the Accrediting Commission of the American Culinary Federation Educational Foundation.

For more information about HGTC's accreditations, click here.

Students interested in any of the Culinary programs can get more information in our FAQ that includes additional program costs students may incur.

For more information, contact:
Joe Bonaparte - (843) 839-7004

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

Program Information

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.

Students are required to successfully complete all of the following: ServSafe Manager Food Safety Certification Course, ServSafe Sanitation Certificate, and CUL 104 Introduction to Culinary Arts course before progressing to the second semester.

Curriculum Sequence

First Semester - Fall    
CUL 104 Introduction to Culinary Arts 3
CUL 105 Kitchen Fundamentals 3
CUL 112 Classical Foundations of Cooking 3
CUL 113 Success in Hospitality Studies 1
CUL 129 Storeroom & Purchasing 3
ENG 155 Communications I*** 3
  TOTAL 16
Second Semester - Spring    
BKP 119 Introduction to Baking and Pastry 3
CUL 118 Nutritional Cooking 3
CUL 128 Culinary Management Human Resources 3
CUL 215 Cuisines of the Americas 3
MAT 155 Contemporary Mathematics*** 3
  TOTAL 15
Third Semester - Summer    
CUL 277 SCWE in Culinary Arts "Internship" 3
  Humanities* 3
CUL 299 Special Topics in Culinary Studies 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
  TOTAL 15
Fifth Semester - Spring    
CUL 171 Food and Beverage Control 3
CUL 187 Cuisines of Asia 3
CUL 236 Restaurant Capstone 3
HOS 252 Advanced Food and Beverage Service 3
PSY 103 Human Relations 3
  TOTAL 15



*Humanities: Choose one of the following: ART 101, HIS 202, MUS 105 or REL 103.
**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.

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