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Culinary Arts Technology - Associate in Applied Science Degree
Program Requirements:
Admission Type:
General College Admission
Visit Admissions
Locations:
Contact:
Admissions
(843) 347-3186
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. 
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
Public Disclosure Information:
Program Information |
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Course Sequence and Progression Requirements 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. |
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Curriculum Sequence |
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| 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 | 3 |
| Humanities* | 3 | |
| CUL 299 | Special Topics in Culinary Studies | 3 |
| TOTAL | 9 | |
| 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 | |
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TOTAL CREDIT HOURS |
70 |
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| *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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