Baking and Pastry Arts

The Baking and Pastry Arts degree is the first of its kind in SC, and is designed to provide students with the knowledge, skills and values necessary to be successful in the baking and pastry industry, including the operations side of a bakery.

Students who successfully complete the degree will be qualified to work in independent bakery/pastry shops, high-volume bakeries as well as hotels and restaurants.

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 Baking and Pastry Arts (CUL, BKP) courses are offered only once each year, so following the recommended course sequence is extremely important. Students are required to successfully complete one of the following: ServSafe Manager Food Safety Certification Course, ServSafe Sanitation Certificate, or BKP 101 Introduction to Baking course before progressing to the second semester.

Student Resources

• Cost of Attendance
• Associate in Applied Science Baking & Pastry Arts Program Specific Cost
• Program Information
• FAQs

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

Accreditation Status

The Baking & Pastry Arts 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

View Program Effectiveness

Program Mission, Values, Goals, and Objectives

Mission

The mission of the Culinary Arts Technology program:
The International 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鈥檚 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鈥檚 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:

• Prepare standardized recipes using a variety of cooking, baking and pastry techniques as well as appropriate equipment and tools.
• Produce various baked goods and a variety of international and classical pastries and desserts using basic as well as advanced techniques, which meet industry quality standards.
• Design, produce, assemble and decorate display and wedding cakes using various finishing methods which meet industry quality standards.
• Describe and perform tasks related to common business practices within the foodservice industry including inventory, menu planning, cost control and food purchasing.
  • Seek employment in retail, commercial and institutional food service settings in entry-level job positions.

Career Outlook & Employment Opportunities

Baking and pastry chefs are in high demand these days. As more people discover the fresh taste and healthful goodness of artisan baked goods, HGTC's Baking and Pastry graduates will find employment in the following areas:

For more information about careers, visit  for an overview of South Carolina and National earnings statistics, and Career Services for more employment, career, and professional development resources.

 

Required Courses and Sample Schedules

*Students interested in transferring to a senior institution should select ENG 101 & ENG 102 in place of ENG 155 & ENG 160; MAT 110 in place of MAT 155; PSY 201 in place of PSY 103.