2020 - 2021 Catalog
Program: Culinary | Pastry | Hospitality

(Associate of Applied Science Degree)

(Block Scheduling available on El Centro Campus)

• Students pursuing this award program are required to meet Texas Success Initiative (TSI) standards and course prerequisites.
• Complete at least 25% of the credit hours required for graduation through instruction by Dallas College.

Degree Plan Code: AAS.CULA.ARTS.20

The Associate of Applied Science Degree in Culinary Arts provides students the basic and advanced skills, practice and experience needed to build a professional culinary career. This degree program will equip students to advance into supervisory roles as their experience and skills develop. Components of the degree program include supervisory and management theory and practice including nutrition and menu planning, guest service, purchasing, kitchen layout and design, and food and labor cost controls. Hands-on food preparation techniques include both basic theory and advanced practice in garde manger, saucier, quantity production as well as American regional and international cuisines. Practical work experience and academic preparation are also included in this degree to produce well-rounded professionals with the confidence to become leaders in the food and hospitality industry.

All CHEF, HAMG, IFWA, PSTR, and RSTO courses must be completed with a "C" or better. This award is accredited by the American Culinary Federation and completers qualify for entry-level pastry chef certification.

#Note for CHEF 1301: Students must possess Texas State recognized Food Handler Certification to be admitted to class on the first day.

+Mathematics Elective - must be selected from the AAS Core Options for Mathematics.

++Humanities/Fine Arts Elective - must be selected from the AAS Core Options for Humanities/Fine Arts.

NOTE: Students enrolling in this program who plan to transfer to a four-year institution should consult an advisor or counselor regarding transfer requirements and the transferability of these courses to the four-year institution of their choice.

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CULINARY | PASTRY | HOSPITALITY -- CULINARY ARTS FOUNDATIONS

(Level 1I Certificate)

El Centro campus only

(Block Scheduling available on El Centro Campus)

• Students pursuing this certificate are waived from the Texas Success Initiative (TSI) standards, but must meet course prerequisites.
• Complete at least 25% of the credit hours required for graduation through instruction by Dallas College.

Degree Plan Code: C1.CULINARY.FND.20

This level-one certificate is designed to provide the student with the skills necessary to obtain employment as a prep cook, cook or pastry cook. 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 are required to complete an External Learning Experience through a culinary or bakery/pastry practicum in which the student must obtain food preparation or baking/pastry cook employment, respectively, and work at least 20 hours per week during that semester. This level-one certificate is waived from TSI requirements as long as the student completes the TSI waiver form prior to enrollment. This certificate is a building block towards the Associate of Applied Science Degree in Culinary Arts and/or the Associate of Applied Science Degree in Bakery/Pastry.

All CHEF, PSTR and RSTO courses must be completed with a "C" or better.

Semester 1
Course	Course Title	Credit Hours
CHEF 1305	Sanitation and Safety	3
CHEF 1301	Basic Food Preparation +	3
RSTO 1313	Hospitality Supervision	3
Semester Total		9

Semester 2
Course	Course Title	Credit Hours
CHEF 2331	Advanced Food Preparation	3
PSTR 1301	Fundamentals of Baking	3
PSTR 1364	Practicum (or Field Experience)-Baking and Pastry Arts/Baker/Pastry Chef* OR	3
CHEF 1264	Practicum (or Field Experience)-Culinary Arts/Chef Training	(2)
Semester Total		8-9

Minimum Hours Required		17-18

+Note for CHEF 1301: Student must possess Texas State recognized Food Handler Certification to be admitted to class on the first day.

NOTE: Students enrolling in this program who plan to transfer to a four-year institution should consult an advisor or counselor regarding transfer requirements and the transferability of these courses to the four-year institution of their choice.

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CULINARY | PASTRY | HOSPITALITY -- CULINARY ARTS SPECIALIST

(Level 1I Certificate)

El Centro campus only

(Block Scheduling available on El Centro Campus)

• Students pursuing this certificate are waived from the Texas Success Initiative (TSI) standards, but must meet course prerequisites.
• Complete at least 25% of the credit hours required for graduation through instruction by Dallas College.

Degree Plan Code: C1.CULINARY.SPEC.20

This level-one certificate is designed to build upon the skills learned in the Culinary Arts Foundations Certificate. Students will learn advanced food service management theory including food and labor cost controls. Lab classes include front of house service management and execution as well as advanced culinary techniques and quantity cooking through the execution of the El Centro Culinary, Pastry, Hospitality program student-operated restaurant. This level-one certificate is waived from TSI requirements as long as the student completes the TSI waiver form prior to enrollment. This certificate is a building block towards the Associate of Applied Science Degree in Culinary Arts.

All CHEF and RSTO courses must be completed with a "C" or better.

Semester 1
Course	Course Title	Credit Hours
CHEF 1305	Sanitation and Safety	3
CHEF 1301	Basic Food Preparation +	3
PSTR 1301	Fundamentals of Baking	3
Semester Total		9

Semester 2
Course	Course Title	Credit Hours
CHEF 2331	Advanced Food Preparation	3
HAMG 2301	Principles of Food and Beverage Operations	3
RSTO 1304	Dining Room Service	3
RSTO 1325	Purchasing for Hospitality Operations	3
Semester Total		12

Semester 3
Course	Course Title	Credit Hours
CHEF 1310	Garde Manger	3
RSTO 2301	Principles of Food and Beverage Controls	3
CHEF 2302	Saucier	3
CHEF 1441	American Regional Cuisine OR	4
CHEF 1445	International Cuisine	(4)
RSTO 1380	Cooperative Education-Restaurant, Culinary, and Catering Management/Manager	3
IFWA 1318	Nutrition for the Food Service Professional	3
Semester Total		19

Minimum Hours Required		40

+Note for CHEF 1301: Student must possess Texas State recognized Food Handler Certification to be admitted to class on the first day.

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CULINARY | PASTRY | HOSPITALITY -- FOOD AND HOSPITALITY FOUNDATIONS

(Level 1I Certificate)

El Centro campus only

(Block Scheduling available on El Centro Campus)

• Students pursuing this certificate are waived from the Texas Success Initiative (TSI) standards, but must meet course prerequisites.
• Complete at least 25% of the credit hours required for graduation through instruction by Dallas College.

Degree Plan Code: C1.FOOD/HOSP.FND.20

This level-one certificate is designed to provide the student with the skills necessary to obtain employment as a food and hospitality worker. Students will gain an in-depth understanding of the hospitality industry, food safety and sanitation, supervisory management as well as basics of guests service, food preparation and bakery production. This level-one certificate is waived from TSI requirements as long as the student completes the TSI waiver form prior to enrollment. This certificate is a building block towards the Associate of Applied Science Degree in Food and Hospitality Management.

All CHEF, HAMG, PSTR, and RSTO courses must be completed with a "C" or better.

Semester 1
Course	Course Title	Credit Hours
HAMG 1321	Introduction to Hospitality Industry	3
CHEF 1305	Sanitation and Safety	3
# CHEF 1301	Basic Food Preparation	3
Semester Total		9

Semester 2
Course	Course Title	Credit Hours
RSTO 1313	Hospitality Supervision	3
RSTO 1304	Dining Room Service	3
PSTR 1301	Fundamentals of Baking	3
Semester Total		9

Minimum Hours Required		18

Additional requirements include the following:

Texas Alcoholic Beverage Commission (TABC) Seller/Server Certification offered through RSTO 1304.

# Students must possess Texas State recognized Food Handler Certification to be admitted to class on the first day.

NOTE: Students enrolling in this program who plan to transfer to a four-year institution should consult an advisor or counselor regarding transfer requirements and the transferability of these courses to the four-year institution of their choice.

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CULINARY | PASTRY | HOSPITALITY -- FOOD AND HOSPITALITY MANAGEMENT

(Associate of Applied Science Degree)

El Centro campus only

(Block Scheduling available on El Centro Campus)

• Students pursuing this award program are required to meet Texas Success Initiative (TSI) standards and course prerequisites.
• Complete at least 25% of the credit hours required for graduation through instruction by Dallas College.

Degree Plan Code: AAS.FOODHOSP.MGMT.20

The Associate of Applied Science Degree in Food and Hospitality Management provides students the basic and advanced skills, practice and experience needed to build a professional career as a food service manager. This degree program will equip students to advance into progressively more responsible supervisory roles as their experience and skills develop. Components of the degree program include in-depth supervisory and management theory, guest service as well as hands-on food preparation practice. Practical work experience and academic preparation are also included in this degree to produce well-rounded professionals with the confidence to become leaders in the food and hospitality industry.

All CHEF, HAMG, IFWA, and RSTO courses must be completed with a "C" or better. This award is accredited by the American Culinary Federation.

Semester 1
Course	Course Title	Credit Hours
HAMG 1321	Introduction to Hospitality Industry	3
CHEF 1305	Sanitation and Safety	3
# CHEF 1301	Basic Food Preparation	3
RSTO 1313	Hospitality Supervision	3
+Elective	Mathematics Elective	3
Semester Total		15

Semester 2
Course	Course Title	Credit Hours
RSTO 1304	Dining Room Service	3
RSTO 1301	Beverage Management	3
ENGL 1301	Composition 1I	3
SPCH 1311	Introduction to Speech Communication OR	3
SPCH 1315	Public Speaking OR	(3)
SPCH 1321	Business and Professional Communication	(3)
Semester Total		12

Semester 3
Course	Course Title	Credit Hours
CHEF 2331	Advanced Food Preparation	3
PSYC 2301	General Psychology OR	3
SOCI 1301	Introduction to Sociology	(3)
Semester Total		6

Semester 4
Course	Course Title	Credit Hours
HAMG 2307	Hospitality Marketing and Sales	3
RSTO 1325	Purchasing for Hospitality Operations	3
RSTO 2301	Principles of Food and Beverage Controls	3
++Elective	Humanities/Fine Arts	3
RSTO 1380	Cooperative Education-Restaurant, Culinary, and Catering Management/Manager	3
Semester Total		15

Semester 5
Course	Course Title	Credit Hours
IFWA 1318	Nutrition for the Food Service Professional	3
RSTO 1306	Facilities Layout and Design	3
RSTO 2307	Catering	3
RSTO 2380	Cooperative Education-Restaurant, Culinary, and Catering Management/Manager	3
Semester Total		12

Minimum Hours Required		60

# Students must possess Texas State recognized Food Handler Certification to be admitted to class on the first day.

+Mathematics Elective - must be selected from the AAS Core Options for Mathematics.

++Humanities/Fine Arts Elective - must be selected from the AAS Core Options for Humanities/Fine Arts.

NOTE: Students enrolling in this program who plan to transfer to a four-year institution should consult an advisor or counselor regarding transfer requirements and the transferability of these courses to the four-year institution of their choice.

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CULINARY | PASTRY | HOSPITALITY -- FOOD AND HOSPITALITY SPECIALIST

(Level 1I Certificate)

El Centro campus only

(Block Scheduling available on El Centro Campus)

• Students pursuing this certificate are waived from the Texas Success Initiative (TSI) standards, but must meet course prerequisites.
• Complete at least 25% of the credit hours required for graduation through instruction by Dallas College.

Degree Plan Code: C1.FOOD/HOSP.SPEC.20

This level-one certificate is designed to build upon the skills learned in the Food and Hospitality Foundations Certificate. Advanced management theory in regards to food service purchasing, food and labor cost controls, and hospitality marketing and sales are a primary focus in this course of study. Also, the practice of advanced food preparation techniques and catering management and execution will make students highly employable in the industry. Students are required to complete an External Learning Experience through a cooperative education course in which the student must obtain employment in a food service environment and work at least 21 hours per week during that semester. This level-one certificate is waived from TSI requirements as long as the student completes the TSI waiver form prior to enrollment. This certificate is a building block towards the Associate of Applied Science Degree in Food and Hospitality Management.

All CHEF, HAMG, and RSTO courses must be completed with a "C" or better.

Semester 1
Course	Course Title	Credit Hours
CHEF 1305	Sanitation and Safety	3
CHEF 1301	Basic Food Preparation	3
PSTR 1301	Fundamentals of Baking	3
Semester Total		9

Semester 2
Course	Course Title	Credit Hours
CHEF 2331	Advanced Food Preparation	3
HAMG 2307	Hospitality Marketing and Sales	3
RSTO 1325	Purchasing for Hospitality Operations	3
Semester Total		9

Semester 3
Course	Course Title	Credit Hours
RSTO 2301	Principles of Food and Beverage Controls	3
RSTO 2307	Catering	3
RSTO 1380	Cooperative Education-Restaurant, Culinary, and Catering Management/Manager	3
Semester Total		9

Minimum Hours Required		27

NOTE: Students enrolling in this program who plan to transfer to a four-year institution should consult an advisor or counselor regarding transfer requirements and the transferability of these courses to the four-year institution of their choice.

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