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Culinary Arts Technology - Associate in Applied Science Degree
Program Requirements:
Admission Type:
General College Admission
Visit 兔子先生
Locations:
Contact:
兔子先生
(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.
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, CUL 104 Introduction to Culinary Arts course, and other first semester courses before progressing to the second semester.
Student Resources
- Cost of Attendance
- Associate in Applied Science Culinary Arts Technology Program Specific Cost
- Program Information
- FAQs
For more information, contact:
Joe Bonaparte - (843) 839-7004
Accreditation Status
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
Program Mission, Values, Goals & 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:
- 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.
Career Outlook & Employment Opportunities
Food-service professionals are in high demand these days. HGTC's Culinary Arts graduates will find employment in the following areas:
- Restaurants
- Country Clubs
- Catering Operations
- Hotels and Resorts
- Healthcare Facilities
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
Degree Requirements: Culinary Arts Technology |
||
| Component | Course Title | Semester Credit Hours |
| GENERAL EDUCATION | ||
| ENG 155* | Communications I | 3 |
| ENG 160* | Technical Communications | 3 |
| MAT 155* | Contemporary Mathematics | 3 |
| PSY 103* | Human Relations | 3 |
|
and |
||
| Select one Humanities/Fine Arts class listed below: | ||
| ART 101 | Art History and Appreciation | 3 |
| HIS 202 | American History: 1877-Pres. | 3 |
| MUS 105 | Music Appreciation | 3 |
| REL 103 | Comparative Religion | 3 |
| CREDITS | 15 | |
| REQUIRED CORE SUBJECT AREAS | ||
| CUL 128 | Culinary Management and Human Resources | 3 |
| CUL 171 | Food and Beverage Controls | 3 |
| CUL 113 | Success in Hospitality Studies | 1 |
| CUL 235 | Menu Planning | 3 |
| CUL 105 | Kitchen Fundamentals | 3 |
| HOS 252 | Advanced Food and Beverage Service | 3 |
| CUL 118 | Nutritional Cooking | 3 |
| CUL 129 | Storeroom and Purchasing | 3 |
| CREDITS | 22 | |
| OTHER HOURS REQUIRED FOR GRADUATION | ||
| BKP 119 | Introduction to Baking and Pastry | 3 |
| CUL 104 | Introduction to Culinary Arts | 3 |
| CUL 112 | Classical Foundations of Cooking | 3 |
| CUL 123 | American Bistro | 3 |
| CUL 186 | Mediterranean Cuisine | 3 |
| CUL 187 | Cuisines of Asia | 3 |
| CUL 215 | Cuisines of the Americas | 3 |
| CUL 220 | Introduction to Garde Manager | 3 |
| CUL 236 | Restaurant Capstone | 3 |
| CUL 277 | SCWE in Culinary Arts "Internship" | 3 |
| CUL 299 | Special Topics in Culinary Studies | 3 |
| CREDITS | 33 | |
| TOTAL CREDIT HOURS | 70 | |
Sample Schedule: Culinary Arts Technology |
||
| First Semester - Fall | Course Title | Semester Credit Hours |
| 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 and Purchasing | 3 |
| ENG 155* | Communications I | 3 |
| CREDITS | 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 Math | 3 |
| CREDITS | 15 | |
| Third Semester - Summer | ||
| CUL 277 | SCWE in Culinary Arts "Internship" | 3 |
| CUL 299 | Special Topics in Culinary Studies | 3 |
| and | ||
| Select one Humanities/Fine Arts class listed below: | ||
| ART 101 | Art History and Appreciation | 3 |
| HIS 202 | American History: 1877-Pres. | 3 |
| MUS 105 | Music Appreciation | 3 |
| REL 103 | Comparative Religion | 3 |
| CREDITS | 9 | |
| Fourth Semester - Fall | ||
| CUL 123 | American Bistro | 3 |
| CUL 186 | Mediterranean Cuisine | 3 |
| CUL 220 | Introduction to Garde Manager | 3 |
| CUL 235 | Menu Planning | 3 |
| ENG 160* | Technical Communications | 3 |
| CREDITS | 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 |
| CREDITS | 15 | |
| TOTAL CREDIT HOURS | 70 | |
* Students interested in transferring to a senior institution should select ENG 101 & ENG 102 for ENG 155 & ENG 160, MAT 110 for MAT 155, and PSY 201 for PSY 103.