DCCCD
(Level I Certificate)
El Centro only
ECC-New September 1, 2017
- 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.CULINARY.SPEC
PREREQUISITE: Students must complete the Culinary Arts Foundations Certificate prior to enrollment.
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 Food and Hospitality Institute 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.
| CREDIT HOURS |
SEMESTER I
| RSTO 1325 | Purchasing for Hospitality Operations | 3 |
| RSTO 1304 | Dining Room Service | 3 |
| CHEF 1310 | Garde Manger | 3 |
| 9 |
SEMESTER II
| RSTO 2301 | Principles of Food and Beverage Controls | 3 |
| CHEF 2302 | Saucier | 3 |
| CHEF 1441 | American Regional Cuisine OR | 3 |
| CHEF 1445 | International Cuisine | (4) |
| 10 |
| Minimum Hours Required | 19 |
