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Program: Food and Hospitality Institute
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| Key: | New Content |
(Associate in Applied Sciences Degree)
El Centro only
- Students pursuing this award program are required to meet Texas Success Initiative (TSI) standards and 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: AAS.CULA.ARTS.10
The Culinary Arts degree provides a learning environment for the skills necessary to perform in various culinary related positions.
The Culinary Arts degree is accredited by the Accrediting Commission of the American Culinary Federation.
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.
| CREDIT HOURS |
SEMESTER I
| HAMG 1321 | Introduction to Hospitality Industry | 3 |
| # CHEF 1301 | Basic Food Preparation | 3 |
| RSTO 1313 | Hospitality Supervision | 3 |
| # CHEF 1305 | Sanitation and Safety | 3 |
| +++Mathematics | 3-7 | |
| +++Elective | MATH Elective | 3 |
| 12-16 12 |
SEMESTER II
| # PSTR 1301 | Fundamentals of Baking | 3 |
| # CHEF 2331 | Advanced Food Preparation | 3 |
| # CHEF 1301 | Basic Food Preparation | 3 |
| RSTO 1304 | Dining Room Service | 3 |
| ENGL 1301 | Composition I | 3 |
| CHEF 1364 | Practicum (or Field Experience) - Culinary Arts/Chef Training | 3 |
| CHEF 1264 | Practicum (or Field Experience)-Culinary Arts/ Chef Training | 3 |
| 15 14 |
SEMESTER III
| CHEF 2364 | Practicum (or Field Experience) - Culinary Arts/Chef Training | 3 |
| # CHEF 2331 | Advanced Food Preparation | 3 |
| ++Elective | Humanities/Fine Arts | 3 |
| 6 |
SEMESTER IV
| RSTO 1313 | Hospitality Supervision | 3 |
| CHEF 1441 | American Regional Cuisine OR | 4 |
| CHEF 1445 | International Cuisine | (4) |
| RSTO 2301 | Principle of Food and Beverage Controls | 3 |
| CHEF 1310 | Garde Manger | 3 |
| RSTO 1325 | Purchasing for Hospitality Operations | 3 |
| SPCH 1311 | Introduction to Speech Communication OR | 3 |
| SPCH 1315 | Fundamentals of Public Speaking OR | (3) |
| SPCH 1321 | Business and Professional Communication | (3)/td> |
| +Elective | Culinary Arts Elective | 3 |
| 16 15 |
SEMESTER V
| IFWA 1318 | Nutrition for the Food Service Professional | 3 |
| RSTO 2301 | Principles of Food and Beverage Controls | 3 |
| CHEF 1441 | American Regional Cuisine OR | 4 |
| CHEF 1445 | International Cuisine | (4) |
| # RSTO 1380 | Cooperative Education-Restaurant, Culinary, and Catering Management/Manager | 3 |
| PSYC 2301 | General Psychology | 3 3 |
| +Elective | Culinary Arts Elective | 2-4 |
| 14-16 13 |
| Minimum Hours Required | 63-69 60 |
+Culinary Arts Elective - two or more semester credit hours must be completed in one or more courses for must be selected from the following:
| CHEF 1302 | Principles of Healthy Cuisine | 3 |
| CHEF 1441 | American Regional Cuisine | 4 |
| CHEF 1445 | International Cuisine | 4 |
| CHEF 2302 | Saucier | 3 |
| CHEF 2302 | Saucier | 3 |
| CHEF 2341 | Advanced Culinary Competition | 3 |
| FDNS 1391 | Special Topics in Foods and Nutrition Studies, General | 3 |
| HAMG 1340 | Hospitality Legal Issues | 3 |
| HAMG 2307 | Hospitality Marketing and Sales | 3 |
| # PSTR 2331 | Advanced Pastry Shop | 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 1306 | Facilities Layout and Design | 3 |
| RSTO 1319 | Viticulture and Enology | 3 |
| RSTO 1391 | Special Topics in Food and Beverage/Restaurant Operations Manager | 3 |
| RSTO 2307 | Catering | 3 |
| RSTO 1191 | Special Topics in Food and Beverage/Restaurant Operations Manager AND | 1 |
| RSTO 1291 | Special Topics in Food and Beverage/Restaurant Operations Manager | 2 |
++Humanities/Fine Arts Elective - must be selected from the AAS Core Options for Humanities/Fine Arts.
+++Mathematics MATH Elective - must be selected from the AAS Core Options for Mathematics. It is preferred that students select the Core Mathematics requirement; however, the math option below is allowable.
| POFT 1321 | Business Math OR | 3 |
| POFT 1325 | Business Math and Machine Applications AND | (3) |
| Elective | Natural Science | (4) |
Students selecting POFT 1321 or POFT 1325 must also select any course from the AAS Core Options for Natural Science.
#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. Credits earned may be applied toward an Associate of Applied Science in Culinary Arts.