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Culinary Arts Technology - Associate in Applied Science Degree
Program Requirements:
Admission Type:
General College Admission
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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.
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.
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.
- Restaurants
- Country Clubs
- Catering Operations
- Hotels and Resorts
- Healthcare Facilities
For more information about careers, visit O*Net Online for an overview of South Carolina and National earnings statistics, and Career Services for more employment, career, and professional development resources.
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.
Career Pathways
For more information, contact:
Joe Bonaparte - (843) 839-7004
Curriculum Sequence |
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| 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 & 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 |
| 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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