2022 - 2023 Catalog
Program: Culinary | Pastry | Hospitality
Title: Food and Hospitality Specialist Certificate
(Level 1 Certificate)
- 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.
| 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 | |
| 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 | |
| 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 4th 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.