2013 - 2014 Combined Catalogs of the Colleges

Program: Food and Hospitality Institute



FOOD AND HOSPITALITY INSTITUTE -- BAKERY/PASTRY

(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.BAKE.PAST.06

The Bakery/Pastry degree encompasses all aspects of bakery and pastry shop operations with an emphasis on preparation skills and business management.

The Bakery/Pastry 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

# CHEF 1305 Sanitation and Safety 3
# PSTR 1301 Fundamentals of Baking 3
PSTR 1206 Cake Decorating I 2
PSTR 2207 Cake Decorating II 2
+++Mathematics 3-7
13-17

SEMESTER II

# CHEF 1301 Basic Food Preparation 3
RSTO 1313 Hospitality Supervision 3
# PSTR 1305 Breads and Rolls 3
PSTR 1343 Bakery Operations and Management 3
# PSTR 2331 Advanced Pastry Shop 3
15

SEMESTER III

PSTR 1364 Practicum (or Field Experience) - Baking and Pastry Arts/Baker/Pastry Chef 3
ENGL 1301 Composition I 3
SPCH 1311 Introduction to Speech Communication OR 3
SPCH 1315 Fundamentals of Public Speaking OR (3)
SPCH 1321 Business and Professional Communication (3)
+Elective Bakery/Pastry Culinary Arts Elective 1-4
10-13

SEMESTER IV

# CHEF 2331 Advanced Food Preparation 3
PSTR 1442 Quantity Bakeshop Production OR 4
PSTR 1471 Quantity Bakeshop Production-International Baking (4)
PSTR 2364 Practicum (or Field Experience) - Baking and Pastry Arts/Baker/Pastry Chef 3
++Elective Humanities/Fine Arts 3
13

SEMESTER V

PSTR 1310 Pies, Tarts, Teacakes, and Cookies 3
# RSTO 1380 Cooperative Education - Restaurant, Culinary, and Catering Management/Manager 3
PSYC 2301 General Psychology 3
+Elective Bakery/Pastry Culinary Arts Elective 2-3
11-12
Minimum Hours Required 62-70

+Bakery/Pastry Culinary Arts Elective - must be selected from the following:

HAMG 1321 Introduction to Hospitality Industry 3
HAMG 2307 Hospitality Marketing and Sales 3
IFWA 1318 Nutrition for the Food Service Professional 3
PSTR 1191 Special Topics in Baker/Pastry Chef 1
PSTR 1291 Special Topics in Baker/Pastry Chef 2
PSTR 1312 Laminated Dough, Pate a Choux, and Donuts 3
PSTR 1391 Special Topics in Baker/Pastry Chef 3
PSTR 1442 Quantity Bakeshop Production 4
PSTR 1471 Quantity Bakeshop Production-International Baking 4
PSTR 2330 Advanced Pastry Competition 3
RSTO 1306 Facilities Layout and Design 3
RSTO 1325 Purchasing for Hospitality Operations 3
RSTO 1391 Special Topics in Food and Beverage/Restaurant Operations Manager 3
RSTO 2301 Principles of Food and Beverage Controls 3
RSTO 2307 Catering 3

++Humanities/Fine Arts Elective - must be selected from the AAS Core Options for Humanities/Fine Arts.

+++Mathematics - 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.

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This degree plan includes updates that were added after it was originally published on May 28, 2013.
New students who are entering the college for the first time should follow the version on this page.

Show me the May 28, 2013, web published version.
Show me what changed in 2013-2014.



FOOD AND HOSPITALITY INSTITUTE -- BAKERY/PASTRY

(Level I Certificate)

El Centro only

  • 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.BAKE.PASTRY.14

This certificate prepares the student to function as a bakery/pastry shop employee. All credits earned in this program may be applied toward the Associate in Applied Sciences Degree in Bakery/Pastry.

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

# CHEF 1305 Sanitation and Safety 3
# PSTR 1301 Fundamentals of Baking 3
PSTR 1206 Cake Decorating I 2
PSTR 2207 Cake Decorating II 2
10

SEMESTER II

RSTO 1313 Hospitality Supervision 3
PSTR 1343 Bakery Operations and Management OR 3
HAMG 1321 Introduction to Hospitality Industry (3)
# PSTR 2331 Advanced Pastry Shop 3
PSTR 1364 Practicum (or Field Experience) - Baking and Pastry Arts/Baker/Pastry Chef OR 3
CHEF 2364 Practicum (or Field Experience) - Culinary Arts/Chef Training OR (3)
# RSTO 1380 Cooperative Education-Restaurant, Culinary, and Catering Management/Manager (3)
12
Minimum Hours Required 22

# 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.

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FOOD AND HOSPITALITY INSTITUTE -- BASIC CULINARY SKILLS

(Level I Certificate)

El Centro only

  • 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.CULA.ARTS.06

This certificate prepares the student to function in a variety of food preparation positions in commercial and non-commercial kitchens. Credits earned may be applied toward an Associate in Applied Science in Culinary Arts.

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

# CHEF 1305 Sanitation and Safety 3
# CHEF 1301 Basic Food Preparation 3
6

SEMESTER II

# CHEF 2331 Advanced Food Preparation 3
# PSTR 1301 Fundamentals of Baking 3
6

SEMESTER III

CHEF 1310 Garde Manger 3
RSTO 1313 Hospitality Supervision 3
# RSTO 1380 Cooperative Education - Restaurant, Culinary, and Catering Management/Manager 3
9
Minimum Hours Required 21

# This course must be completed with a grade of "C" or better.

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FOOD AND HOSPITALITY SERVICE -- CERTIFIED FOOD AND HOSPITALITY MANAGER

(Level I Certificate)

El Centro only

  • 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.FHSV.MANG.10

This certification program prepares the student to assume entry-level management positions in the dining rooms of hotels, restaurants, clubs, coffee shops and other types of food service operations. Credits earned may be applied toward an Associated of Applied Science in Food and Hospitality Services or Associate of Applied Science in Culinary Arts.

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
# RSTO 1304 Dining Room Service 3
# CHEF 1305 Sanitation and Safety 3
9

SEMESTER II

RSTO 1313 Hospitality Supervision 3
# RSTO 1380 Cooperative Education-Restaurant, Culinary, and Catering Management/Manager 3
+Elective Food and Hospitality Service Elective 3
+Elective Food and Hospitality Service Elective 3
12

SEMESTER III

RSTO 2380 Cooperative Education-Restaurant, Culinary, and Catering Management/Manager 3
+Elective Food and Hospitality Service Elective 3
6
Minimum Hours 27

+Food and Hospitality Service Elective - must be selected from the following:

HAMG 2307 Hospitality Marketing and Sales 3
IFWA 1318 Nutrition for the Food Service Professional 3
RSTO 1301 Beverage Management 3
RSTO 1306 Facilities Layout and Design 3
RSTO 1319 Viticulture and Enology 3
RSTO 1325 Purchasing for Hospitality Operations 3
RSTO 1391 Special Topics in Food and Beverage/Restaurant Operations Manager 3
RSTO 2301 Principles of Food and Beverage Controls 3
RSTO 2307 Catering 3

Additional requirements include the following:

A. TABC Certification offered through RSTO 1304.

B. Registered Food Service Manager offered through CHEF 1305.

C. Total of 1000 hours of work experience including 640 hours through Cooperative Education.

#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.

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FOOD AND HOSPITALITY INSTITUTE -- CULINARY ARTS

(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
# CHEF 1305 Sanitation and Safety 3
+++Mathematics 3-7
12-16

SEMESTER II

# PSTR 1301 Fundamentals of Baking 3
# CHEF 2331 Advanced 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
15

SEMESTER III

CHEF 2364 Practicum (or Field Experience) - Culinary Arts/Chef Training 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)
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)
16

SEMESTER V

IFWA 1318 Nutrition for the Food Service Professional 3
RSTO 2301 Principles of Food and Beverage Controls 3
# RSTO 1380 Cooperative Education-Restaurant, Culinary, and Catering Management/Manager 3
PSYC 2301 General Psychology 3
+Elective Culinary Arts Elective 2-4
14-16
Minimum Hours Required 63-69

+Culinary Arts Elective - two or more semester credit hours must be completed in one or more courses for 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 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

++Humanities/Fine Arts Elective - must be selected from the AAS Core Options for Humanities/Fine Arts.

+++Mathematics - 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.

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FOOD AND HOSPITALITY INSTITUTE -- FOOD AND HOSPITALITY SERVICE

(Associate of 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.FOOD.SERV.10

The Food and Hospitality Service Program trains students to assume a variety of responsible positions in the food and hospitality industry.

The Food and Hospitality Service 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
# CHEF 1305 Sanitation and Safety 3
RSTO 1304 Dining Room Service 3
+++Mathematics 3-7
15-19

SEMESTER II

RSTO 1306 Facilities Layout and Design 3
RSTO 1313 Hospitality Supervision 3
# CHEF 2331 Advanced Food Preparation 3
RSTO 1325 Purchasing for Hospitality Operations 3
IFWA 1318 Nutrition for the Food Service Professional 3
15

SEMESTER III

ENGL 1301 Composition I 3
SPCH 1311 Introduction to Speech Communication OR 3
SPCH 1315 Fundamentals of Public Speaking OR (3)
SPCH 1321 Business and Professional Communication (3)
6

SEMESTER IV

CHEF 1441 American Regional Cuisine 4
HAMG 2307 Hospitality Marketing and Sales OR 3
FDNS 1391 Special Topics in Foods and Nutrition Studies, General** OR (3)
FDNS 1309 Nutrition in the Community** (3)
# RSTO 1380 Cooperative Education-Restaurant, Culinary, and Catering Management/Manager 3
++Elective Humanities/Fine Arts 3
13

SEMESTER V

RSTO 2301 Principles of Food and Beverage Controls 3
CHEF 1445 International Cuisine 4
RSTO 2380 Cooperative Education-Restaurant, Culinary, and Catering Management/Manager 3
PSYC 2301 General Psychology 3
+Elective Food and Hospitality Service Elective 1-3
14-16
Minimum Hours Required 63-69

+Food and Hospitality Service Elective - must be selected from the following:

CHEF 1302 Principles of Healthy Cuisine 3
CHEF 1310 Garde Manger 3
CHEF 2302 Saucier 3
FDNS 1309 Nutrition in the Community** 3
FDNS 1391 Special Topics in Foods and Nutrition Studies, General** 3
HAMG 1340 Hospitality Legal Issues 3
# PSTR 1301 Fundamentals of Baking 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 1301 Beverage Management 3
RSTO 1319 Viticulture and Enology 3
RSTO 1391 Special Topics in Food and Beverage/Restaurant Operations Manager 3
RSTO 2307 Catering 3

++Humanities/Fine Arts Elective - must be selected from the AAS Core Options for Humanities/Fine Arts.

+++Mathematics - 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 Sciences.

*HAMG 1321 is recommended for those interested in Commercial Food Service such as restaurants.

**FDNS 1391 or FDNS 1309 is suggested for those interested in the areas of hospital dietetics or child nutrition.

# 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.

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FOOD AND HOSPITALITY INSTITUTE -- FOOD AND HOSPITALITY SERVICE

(Level I Certificate)

El Centro only

  • 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.FOOD.SERV.10

This certificate prepares the student to function as a food service industry employee. All credits earned in this program may be applied toward the Associate in Applied Sciences Degree in Food and Hospitality Service.

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
RSTO 1304 Dining Room Service 3
# CHEF 1301 Basic Food Preparation 3
# CHEF 1305 Sanitation and Safety 3
ENGL 1301 Composition I 3
15

SEMESTER II

RSTO 1313 Hospitality Supervision 3
# CHEF 2331 Advanced Food Preparation 3
IFWA 1318 Nutrition for the Food Service Professional 3
RSTO 1306 Facilities Layout and Design 3
SPCH 1311 Introduction to Speech Communication OR 3
SPCH 1315 Fundamentals of Public Speaking OR (3)
SPCH 1321 Business and Professional Communication (3)
15

SEMESTER III

HAMG 2307 Hospitality Marketing and Sales OR 3
FDNS 1309 Nutrition in the Community (3)
RSTO 2301 Principles of Food and Beverage Controls 3
+Elective Food and Hospitality Service Elective 1-3
+Elective Food and Hospitality Service Elective 1-3
8-12
Minimum Hours Required 38-42

+Food and Hospitality Service Elective - must be selected from any of the following. Students may take any one Special Topics course to satisfy elective credit.

CHEF 1302 Principles of Healthy Cuisine 3
CHEF 1310 Garde Manger 3
CHEF 2302 Saucier 3
FDNS 1391 Special Topics in Foods and Nutrition Studies, General 3
HAMG 1340 Hospitality Legal Issues 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 1301 Beverage Management 3
RSTO 1319 Viticulture and Enology 3
RSTO 1391 Special Topics in Food and Beverage/Restaurant Operations Manager 3
RSTO 2307 Catering 3

#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.

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