Culinary Arts Technology

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.

 

Program Effectiveness

Mission

The mission of the Culinary Arts Technology program:
Culinary Institute of Myrtle Beach is committed to technical training and postsecondary education in culinary arts and the hospitality industry. Core values of continuous improvement, ethics and respect drive our department’s quest for culinary excellence, professionalism, innovation and peer recognition. We are dedicated to excellence in education through a learner-centered approach that fulfills the evolving needs of our students and the marketplace

Values 
The school trains students for entry-level career opportunities related to the culinary/hospitality industry. We strive to provide an environment for students to become active learners who possess the skills, knowledge, creativity, and ethical values which are necessary in the rapidly changing, culturally diverse hospitality professions. 

Goals

• Delivering hands-on culinary education by faculty who exhibit excellence in teaching and have significant, related industry experience.
• Enhancing the department’s effectiveness by promoting open communications, and teamwork among faculty and students.
• Holding both faculty and students to the highest standards for work delivered.
• Graduating students that will be capable of contributing positively to a team, providing quality products and services in a safe, sanitary, professional and cost-effective manner.

Objectives

• Upon successful completion of the program, graduates should be able to:
• Establish and maintain safety and sanitation procedures
• Prepare standardized recipes using a variety of cooking techniques which meet industry quality standards
• Prepare a variety of recipes utilizing the correct techniques, ingredients and equipment which meet industry quality standards
• Describe and perform tasks related to common business practices in the culinary industry, including inventory, menu planning, cost control, and food purchasing.
• Describe the principles of food and beverage management.
• Define and articulate the core values of the culinary professional.
• Seek entry-level positions in commercial and institutional food service settings.