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2023 - 2024 Dallas College Catalog
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2023 - 2024 Catalog
Program: Culinary/Pastry Arts
Title: Culinary Arts Specialist Certificate

(Level 1 Certificate)

Offered on all campuses
  • 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.CUL.ARTS.SPEC

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.

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
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
Course Course Title Credit Hours
CHEF 2302 Saucier 3
CHEF 1441 American Regional Cuisine 4
CHEF 1445 International Cuisine (4)
CHEF 1302 Principles of Healthy Cuisine 3
RSTO 1380 Cooperative Education-Restaurant, Culinary, and Catering Management/Manager 3
Semester Total 13
Minimum Hours Required 37

+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.