2022 - 2023 Catalog
Program: Culinary | Pastry | Hospitality

(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.

All students enrolled in advanced cooking and pastry classes must have successfully completed CHEF 1305 with a "C" or better and a minimum of a food handler's certificate preferred ServSafe Food Manager Certificate or the Texas Food Guard Certification.

Semester 1
Course	Course Title	Credit Hours
CHEF 1305	Sanitation and Safety+	3
CHEF 1301	Basic Food Preparation#+	3
PSTR 1301	Fundamentals of Baking#+	3
CHEF 2331	Advanced Food Preparation+	3
HAMG 1321	Introduction to the Hospitality Industry	3
Semester Total		15

Semester 2
Course	Course Title	Credit Hours
CHEF 1310	Garde Manger	3
RSTO 1304	Dining Room Service	3
RSTO 2301	Principles of Food and Beverage Controls	3
++Elective	Mathematics Elective	3
Semester Total		12

Semester 3
Course	Course Title	Credit Hours
RSTO 1380	Cooperative Education - Restaurant, Culinary, and Catering Management/Manager	3
CHEF 2302	Saucier	3
ENGL 1301	Composition 1I	3
Semester Total		9

Semester 4
Course	Course Title	Credit Hours
IFWA 1318	Nutrition for the Food Service Professional	3
RSTO 1313	Hospitality Supervision	3
RSTO 1325	Purchasing for Hospitality Operations	3
+++Elective	Humanities/Fine Arts	3
Semester Total		12

Semester 5
Course	Course Title	Credit Hours
CHEF 1441	American Regional Cuisine OR	4
CHEF 1445	International Cuisine	(4)
PSYC 2301	General Psychology OR	3
SOCI 1301	Introduction to Sociology	(3)
SPCH 1311	Introduction to Speech Communication OR	3
SPCH 1315	Public Speaking OR	(3)
SPCH 1321	Business and Professional Communication	(3)
CHEF 1264	Practicum (or Field Experience) - Culinary Arts/Chef Training	2
Semester Total		12

Minimum Hours Required		60

+Courses in Semester I are taught in 8 and 16-week semesters. Students enrolled in a 16-week semester cannot take CHEF 1301 and CHEF 2331 in the same semester.

++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.

#PSTR 1301 and CHEF 1301 - Students must possess Texas State recognized Food Handler Certification by the 4^th class day.

^Students cannot be enrolled in more than one external learning courses in the same semester, including RSTO 1380 and CHEF 1264.

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.

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CULINARY | PASTRY | HOSPITALITY -- CULINARY ARTS FOUNDATIONS

(Level 1I Certificate)

El Centro campus only

(Block Scheduling available on El Centro Campus)

• 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.FND.20

This level-one certificate is designed to provide the student with the skills necessary to obtain employment as a prep cook, cook or pastry cook. Students will gain an in-depth understanding of food safety and sanitation as well as supervision theory. In the lab classes, students will learn fundamental cooking and baking techniques as well as advanced cooking skills. Students are required to complete an External Learning Experience through a culinary or bakery/pastry practicum in which the student must obtain food preparation or baking/pastry cook employment, respectively, and work at least 20 hours per week during that semester. 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 and/or the Associate of Applied Science Degree in Bakery/Pastry.

All CHEF, PSTR and RSTO courses must be completed with a "C" or better.

All students enrolled in advanced cooking and pastry classes must have successfully completed CHEF 1305 with a "C" or better and a minimum of a food handler's certificate preferred ServSafe Food Manager Certificate or the Texas Food Guard Certification.

Semester 1
Course	Course Title	Credit Hours
CHEF 1305	Sanitation and Safety+	3
PSTR 1301	Fundamentals of Baking#+	3
CHEF 1301	Basic Food Preparation#+	3
Semester Total		9

Semester 2
Course	Course Title	Credit Hours
CHEF 2331	Advanced Food Preparation	3
HAMG 1321	Introduction to Hospitality Industry	3
Semester Total		6

Minimum Hours Required		15

+Courses in Semester I are taught in 8 and 16-week semesters. Students enrolled in a 16-week semester cannot take CHEF 1301 and CHEF 2331 in the same semester.

#PSTR 1301 and CHEF 1301 - Students must possess Texas State recognized Food Handler Certification by the 4^th class day.

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.

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CULINARY | PASTRY | HOSPITALITY -- CULINARY ARTS SPECIALIST

(Level 1I Certificate)

El Centro campus only

(Block Scheduling available on El Centro Campus)

• 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.

All students enrolled in advanced cooking and pastry classes must have successfully completed CHEF 1305 with a "C" or better and a minimum of a food handler's certificate preferred ServSafe Food Manager Certificate or the Texas Food Guard Certification.

Semester 1
Course	Course Title	Credit Hours
CHEF 1305	Sanitation and Safety+	3
CHEF 1301	Basic Food Preparation#+	3
PSTR 1301	Fundamentals of Baking#+	3
CHEF 2331	Advanced Food Preparation+	3
HAMG 1321	Introduction to Hospitality Industry	3
Semester Total		15

Semester 2
Course	Course Title	Credit Hours
CHEF 1310	Garde Manger	3
RSTO 1304	Dining Room Service	3
RSTO 2301	Principles of Food and Beverage Controls	3
Semester Total		9

Semester 3
Course	Course Title	Credit Hours
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
Semester Total		10

Minimum Hours Required		34

+Courses in Semester I are taught in 8 and 16-week semesters. Students enrolled in a 16-week semester cannot take CHEF 1301 and CHEF 2331 in the same semester.

#PSTR 1301 and CHEF 1301 - Students must possess Texas State recognized Food Handler Certification by the 4^th class day.

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.

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CULINARY | PASTRY | HOSPITALITY -- FOOD AND HOSPITALITY FOUNDATIONS

(Level 1I Certificate)

El Centro campus only

(Block Scheduling available on El Centro Campus)

• 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.FOOD/HOSP.FND.20

This level-one certificate is designed to provide the student with the skills necessary to obtain employment as a food and hospitality worker. Students will gain an in-depth understanding of the hospitality industry, food safety and sanitation, supervisory management as well as basics of guests service, food preparation and bakery production. 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 Food and Hospitality Management.

All CHEF, HAMG, PSTR, and RSTO courses must be completed with a "C" or better.

All students enrolled in advanced cooking and pastry classes must have successfully completed CHEF 1305 with a "C" or better and a minimum of a food handler's certificate preferred ServSafe Food Manager Certificate or the Texas Food Guard Certification.

Semester 1
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

Semester 2
Course	Course Title	Credit Hours
RSTO 1304	Dining Room Service	3
HAMG 1321	Introduction to Hospitality Industry	3
Semester Total		6

Minimum Hours Required		15

+Courses in Semester I are taught in 8 and 16-week semesters.

#PSTR 1301 and CHEF 1301 - Students must possess Texas State recognized Food Handler Certification by the 4^th class day.

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.

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CULINARY | PASTRY | HOSPITALITY -- FOOD AND HOSPITALITY MANAGEMENT

(Associate of Applied Science Degree)

El Centro campus only

(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.FOODHOSP.MGMT.20

The Associate of Applied Science Degree in Food and Hospitality Management provides students the basic and advanced skills, practice and experience needed to build a professional career as a food service manager. This degree program will equip students to advance into progressively more responsible supervisory roles as their experience and skills develop. Components of the degree program include in-depth supervisory and management theory, guest service as well as hands-on food preparation practice. 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.

All students enrolled in advanced cooking and pastry classes must have successfully completed CHEF 1305 with a "C" or better and a minimum of a food handler's certificate preferred ServSafe Food Manager Certificate or the Texas Food Guard Certification.

Semester 1
Course	Course Title	Credit Hours
CHEF 1305	Sanitation and Safety+	3
CHEF 1301	Basic Food Preparation+	3
PSTR 1301	Fundamentals of Baking+	3
RSTO 1304	Dining Room Service	3
HAMG 1321	Introduction to Hospitality Industry	3
Semester Total		15

Semester 2
Course	Course Title	Credit Hours
RSTO 1313	Hospitality Supervision	3
RSTO 1325	Purchasing for Hospitality Operations	3
RSTO 1306	Facilities Layout and Design	3
++Elective	Mathematics Elective	3
ENGL 1301	Composition 1I	3
Semester Total		15

Semester 3
Course	Course Title	Credit Hours
RSTO 1380	Cooperative Education - Restaurant, Culinary, and Catering Management/Manager^	3
HAMG 2307	Hospitality Marketing and Sales	3
RSTO 2301	Principles of Food and Beverage Controls	3
+++Elective	Humanities/Fine Arts	3
SPCH 1311	Introduction to Speech Communication OR	3
SPCH 1315	Public Speaking OR	(3)
SPCH 1321	Business and Professional Communication	(3)
Semester Total		15

Semester 4
Course	Course Title	Credit Hours
RSTO 1301	Beverage Management	3
IFWA 1318	Nutrition for the Food Service Professional	3
RSTO 2307	Catering	3
PSYC 2301	General Psychology OR	3
SOCI 1301	Introduction to Sociology	(3)
TRVM 1201	Customer Sales and Service	2
RSTO 1164	Practicum-Education - Restaurant - Culinary and Catering Management^	3
Semester Total		15

Minimum Hours Required		60

+Courses in Semester I are taught in 8 and 16-week semesters.

++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.

#PSTR 1301 and CHEF 1301 - Students must possess Texas State recognized Food Handler Certification by the 4^th class day.

^Students cannot be enrolled in more than one external learning courses in the same semester, including RSTO 1164 and RSTO 1380.

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.

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CULINARY | PASTRY | HOSPITALITY -- FOOD AND HOSPITALITY SPECIALIST

(Level 1I Certificate)

El Centro campus only

(Block Scheduling available on El Centro Campus)

• 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.FOOD/HOSP.SPEC.20

This level-one certificate is designed to build upon the skills learned in the Food and Hospitality Foundations Certificate. Advanced management theory in regards to food service purchasing, food and labor cost controls, and hospitality marketing and sales are a primary focus in this course of study. Also, the practice of advanced food preparation techniques and catering management and execution will make students highly employable in the industry. Students are required to complete an External Learning Experience through a cooperative education course in which the student must obtain employment in a food service environment and work at least 21 hours per week during that semester. 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 Food and Hospitality Management.

All CHEF, HAMG, and RSTO courses must be completed with a "C" or better.

All students enrolled in advanced cooking and pastry classes must have successfully completed CHEF 1305 with a "C" or better and a minimum of a food handler's certificate preferred ServSafe Food Manager Certificate or the Texas Food Guard Certification.

Semester 1
Course	Course Title	Credit Hours
CHEF 1305	Sanitation and Safety+	3
CHEF 1301	Basic Food Preparation#+	3
PSTR 1301	Fundamentals of Baking#+	3
RSTO 1304	Dining Room Service	3
HAMG 1321	Introduction to Hospitality Industry	3
Semester Total		15

Semester 2
Course	Course Title	Credit Hours
RSTO 1313	Hospitality Supervision	3
RSTO 1325	Purchasing for Hospitality Operations	3
HAMG 2307	Hospitality Marketing and Sales	3
RSTO 1306	Facilities Layout and Design	3
Semester Total		12

Semester 3
Course	Course Title	Credit Hours
RSTO 2301	Principles of Food and Beverage Controls	3
RSTO 1380	Cooperative Education-Restaurant, Culinary, and Catering Management/Manager	3
Semester Total		6

Minimum Hours Required		33

+Courses in Semester I are taught in 8 and 16-week semesters. Students enrolled in a 16-week semester cannot take CHEF 1301 and CHEF 2331 in the same semester.

#PSTR 1301 and CHEF 1301 - Students must possess Texas State recognized Food Handler Certification by the 4^th class day.

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.

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