This is an archived DCCCD Online Catalog. Please visit our current Online CatalogOnline Catalog at
Notice: This catalog is no longer actively maintained. Some of the links/pages may no longer function. We apologize for any inconvenience.
DCCCD 2010-2011 Catalog banner
Previous Catalog Years  Previous Catalog Years
Catalog Table of Contents  Catalog Table of Contents
    Degrees Degrees
         Degree Plans by Location  Degree Plans by Location
         Degree Plans by Subject  Degree Plans by Subject
         Course Descriptions  Course Descriptions
DCCCD Core Curriculum  DCCCD Core Curriculum
DCCCD Core Curriculum  DCCCD Core Options for AAS Awards
Transfer Services  Transfer Services
Degree Plans - Food and Hospitality Institute - Food and Hospitality Service Certificate (Archived)

This degree plan includes updates that were added after it was originally published on May 28, 2010.
New students who are entering the college for the first time should follow the version on this page.

Show me the May 28, 2010, web published version.
Show me what changed in 2010-2011.


(Level I Certificate)

El Centro only

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

Degree Plan Code: C1.FOOD.SERV.10

This certificate prepares the student to function as a food service industry employee. All credits earned in this program may be applied toward the Associate in Applied Sciences Degree in Food and Hospitality Service.

Students pursuing this award program are required to achieve an appropriate minimum assessment score eligible for DMAT 0091 and DREA 0091 OR above OR concurrent enrollment when registering for Food and Hospitality courses.



HAMG 1321 Introduction to Hospitality Industry 3
RSTO 1304 Dining Room Service 3
CHEF 1301 Basic Food Preparation # 3
CHEF 1305 Sanitation and Safety # 3
ENGL 1301 Composition I 3


RSTO 1313 Hospitality Supervision 3
CHEF 2331 Advanced Food Preparation # 3
IFWA 1318 Nutrition for the Food Service Professional 3
RSTO 1306 Facilities Layout and Design 3
SPCH 1311 Introduction to Speech Communication OR 3
SPCH 1315 Fundamentals of Public Speaking OR (3)
SPCH 1321 Business and Professional Communication (3)


HAMG 2307 Hospitality Marketing and Sales OR 3
FDNS 1309 Nutrition in the Community (3)
RSTO 2301 Principles of Food and Beverage Controls 3
+Elective 1-3
+Elective 2-3
Minimum Hours Required 39-42

+Elective - must be selected from any of the following. Students may take any one Special Topics course to satisfy elective credit.

CHEF 1302 Principles of Healthy Cuisine 3
CHEF 1310 Garde Manger 3
CHEF 2302 Saucier 3
FDNS 1391 Special Topics in Foods and Nutrition Studies, General 3
HAMG 1340 Hospitality Legal Issues 3
PSTR 2331 Advanced Pastry Shop # 3
RSTO 1301 Beverage Management 3
RSTO 1319 Viticulture and Enology 3
RSTO 1191 Special Topics in Food and Beverage/Restaurant Operations Manager 1
RSTO 1291 Special Topics in Food and Beverage/Restaurant Operations Manager 2
RSTO 1391 Special Topics in Food and Beverage/Restaurant Operations Manager 3
RSTO 2307 Catering 3

# This course must be completed with a grade of "C" or better.

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.

Skip to Home navigation