2020 - 2021 Catalog
Program: Culinary | Pastry | Hospitality
Degree Plan: Culinary Arts Specialist Certificate
(Level 1 Certificate)
- 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.
| 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 | |
| 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 | |
| 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.