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2023 - 2024 Dallas College Catalog
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2023 - 2024 Catalog
Program: Culinary/Pastry Arts
Title: Culinary Arts A.A.S.

(Associate of Applied Science Degree)

Offered on all campuses

(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.CUL.CUL.ARTS

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.

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
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
Course Course Title Credit Hours
RSTO 1380 Cooperative Education - Restaurant, Culinary, and Catering Management/Manager 3
CHEF 2302 Saucier 3
ENGL 1301 Composition 1 3
Semester Total 9
Course Course Title Credit Hours
CHEF 1302 Principles of Healthy Cuisine 3
HAMG 1324 Hospitality Human Resources Management 3
RSTO 1325 Purchasing for Hospitality Operations 3
+++Elective Humanities/Fine Arts 3
Semester Total 12
Course Course Title Credit Hours
CHEF 1441 American Regional Cuisine 4
CHEF 1445 International Cuisine (4)
PSYC 2301 General Psychology 3
SOCI 1301 Introduction to Sociology (3)
SPCH 1311 Introduction to Speech Communication 3
SPCH 1315 Public Speaking (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 4th 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.