Culinary Arts and Hospitality
The Culinary Arts and Hospitality Programs provide students with the knowledge and skills to work in culinary and hospitality worksites. A strong curriculum, designed by professional chefs and hospitality professionals, has created a pathway to a wide range of culinary and hospitality careers.
Students will gain an in-depth understanding of food safety and sanitation as well as supervision theory. In the lab classes, students will learn fundamental cooking and baking techniques as well as advanced cooking skills. Students will also learn advanced food service management theory, including food and labor cost controls.
Students are required to complete an external learning experience through a culinary practicum in which the student must obtain food preparation employment and work at least 20 hours per week during that semester.
Students must complete a Texas State-recognized Food Handler Certification by the end of the first semester.
Program Outcomes
- Identify concepts, terms, and phrases associated with the culinary arts and hospitality industry.
- Identify and implement sanitation and safety procedures and regulations as required in the industry.
- Use fundamental cooking and baking techniques as well as advanced cooking skills.
- Identify and use advanced food service management theory, including food and labor cost controls, labor regulations, tax laws , tip reporting, franchise regulations and product liability laws.
Communication
Empirical and Quantitative Reasoning
Teamwork
Social Responsibility
Personal Responsibility
Active Listening
Time Management
Adaptability
Organization
Career Information
A degree in Culinary Arts & Hospitality opens opportunities in Restaurant/Hotel Cook, Restaurant Server, Chef, Cruise Ship Chef, Restaurant Owner, Caterer, Food Stylist, Food Critic, Personal Chef.
| Course | Title | SCH |
|---|---|---|
| First Semester | ||
| CHEF 1301* | Basic Food Preparation | |
| CHEF 1305 | Sanitation and Safety | |
| HAMG 1321 | Introduction to Hospitality | |
| PSTR 1301 | Fundamentals of Baking | |
| RSTO 1313 | Hospitality Supervision | |
| Second Semester | ||
| CHEF 1310 | Garde Manger | |
| CHEF 2331 | Advanced Food Preparation | |
| CHEF 1264 | Practicum – Culinary Arts | |
| RSTO 1325 | Purchasing for Hospitality Operations | |
| RSTO 2301 | Principles of Food and Beverage Control | |
| Third Semester | ||
| MATH 1324 | Mathematics for Business and Social Sciences | |
| ENGL 1301 | Composition I | |
| CHEF 1441 | American Regional Cuisine | |
| CHEF 2302 | Saucier | |
| HAMG 2301 | Principles of Food and Beverage Operations | |
| Fourth Semester | ||
| ELECTIVE | Humanities/Fine Arts Course | |
| ELECTIVE | Social/Behavioral Science Course | |
| SPCH 1315 | Public Speaking | |
| HAMG 1340 | Hospitality Legal Issues | |
| RSTO 1380 | Cooperative Education-Restaurant, Culinary, and Catering Management/Manager | |
| Total | 60 | |
* Students must complete a Texas State recognized Food Handlers Certification by the end of the first semester.
| course | title | sch |
|---|---|---|
| First Semester | ||
| CHEF 1301* | Basic Food Preparation | |
| CHEF 1305 | Sanitation and Safety | |
| RSTO 1313 | Hospitality Supervision | |
| PSTR 1301 | Fundamentals of Baking | |
| HAMG 1321 | Introduction to Hospitality Industry | |
| Total | 15 | |
* Students must complete a Texas State recognized Food Handler's Certification by the end of the first semester.
| course | title | sch |
|---|---|---|
| First Semester | ||
| CHEF 1301* | Basic Food Preparation | |
| CHEF 1305 | Sanitation and Safety | |
| HAMG 1321 | Introduction to Hospitality | |
| PSTR 1301 | Fundamentals of Baking | |
| RSTO 1313 | Hospitality Supervision | |
| Second Semester | ||
| CHEF 1310 | Garde Manger | |
| CHEF 2331 | Advanced Food Preparation | |
| CHEF 1264 | Practicum – Culinary Arts | |
| RSTO 1325 | Purchasing for Hospitality Operations | |
| RSTO 2301 | Principles of Food and Beverage Control | |
| Total | 30 | |
* Students must complete a Texas State recognized Food Handler's Certification by the end of the first semester.
What kind of salary can I expect?
According to O*NET online, the role of a Culinary Arts Certificate has a median salary of $18-$24/hour. Other areas of the state have a slightly higher salary range.
Michelle A. Watson
Instructor
The Press Building, Office 106C
Phone: (409) 681-4311
Email: watsonma@dickvsclit.com
Vinod K. Khatri
Adjunct Instructor
Umphrey Industrial Technology Center, Office 201
Phone: (409) 984-6381
Email: khatrivk@dickvsclit.com
American Culinary Federation
Alpha Beta Gamma
正规靠谱赌博软件's Annual Security and Fire Safety Report is provided in compliance with the Jeanne Clery Disclosure of Campus Security Policy and Campus Crime Statistics Act (20 USC § 1092(f), 34 CFR 668.46).
Overview
Associate of Applied Science
Certificates
Contact
Michelle Watson
Program Director
The Press Building, Office 106C
Leads to a BS degree in Culinary Arts at a four-year college/university