2020 - 2021 Catalog
Program: Culinary | Pastry | Hospitality
Degree Plan: Culinary Arts A.A.S.
(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.
| Course | Course Title | Credit Hours |
|---|---|---|
| RSTO 1313 | Hospitality Supervision | 3 |
| CHEF 1305 | Sanitation and Safety | 3 |
| # CHEF 1301 | Basic Food Preparation | 3 |
| ENGL 1301 | Composition 1 | 3 |
| +Elective | Mathematics Elective | 3 |
| Semester Total | 15 | |
| Course | Course Title | Credit Hours |
|---|---|---|
| CHEF 2331 | Advanced Food Preparation | 3 |
| RSTO 1304 | Dining Room Service | 3 |
| HAMG 2301 | Principles of Food and Beverage Operations | 3 |
| PSYC 2301 | General Psychology OR | 3 |
| SOCI 1301 | Introduction to Sociology | (3) |
| Semester Total | 12 | |
| Course | Course Title | Credit Hours |
|---|---|---|
| CHEF 1310 | Garde Manger | 3 |
| CHEF 2302 | Saucier | 3 |
| CHEF 1264 | Practicum (or Field Experience)-Culinary Arts/Chef Training | 2 |
| Semester Total | 8 | |
| Course | Course Title | Credit Hours |
|---|---|---|
| RSTO 2301 | Principle of Food and Beverage Controls | 3 |
| PSTR 1301 | Fundamentals of Baking | 3 |
| CHEF 1441 | American Regional Cuisine OR | 4 |
| CHEF 1445 | International Cuisine | (4) |
| ++Elective | Humanities/Fine Arts | 3 |
| Semester Total | 13 | |
| Course | Course Title | Credit Hours |
|---|---|---|
| RSTO 1325 | Purchasing for Hospitality Operations | 3 |
| IFWA 1318 | Nutrition for the Food Service Professional | 3 |
| SPCH 1311 | Introduction to Speech Communication OR | 3 |
| SPCH 1315 | Public Speaking OR | (3) |
| SPCH 1321 | Business and Professional Communication | (3) |
| RSTO 1380 | Cooperative Education-Restaurant, Culinary, and Catering Management/Manager | 3 |
| Semester Total | 12 | |
| Minimum Hours Required | 60 | |
|---|---|---|
#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.