FOOD AND HOSPITALITY INSTITUTE -- CULINARY ARTS
El Centro only
(Associate in Applied Sciences Degree)
- 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.CULINARY.ARTS.04
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.
SEMESTER I
| HAMG 1321 |
Introduction to Hospitality Industry |
3 |
| CHEF 1301 |
Basic Food Preparation |
3 |
| CHEF 1305 |
Sanitation and Safety |
3 |
| CHEF 1364 |
Practicum (or Field Experience) - Culinary Arts/Chef Training |
3 |
| TECM 1391 |
Special Topics in Applied Mathematics, General AND |
3 |
| +++Elective |
Natural Science OR |
4 |
| MATH 1314 |
College Algebra OR |
(3) |
| MATH 1414 |
College Algebra |
(4) |
|
|
15-19 |
SEMESTER II
| PSTR 1301 |
Fundamentals of Baking |
3 |
| CHEF 2331 |
Advanced Food Preparation |
3 |
| RSTO 1304 |
Dining Room Service |
3 |
| CHEF 2364 |
Practicum (or Field Experience) - Culinary Arts/Chef Training |
3 |
|
|
12 |
SEMESTER III
| ENGL 1301 |
Composition I |
3 |
| ++Elective |
Humanities/Fine Arts |
3 |
|
|
6 |
SEMESTER IV
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 |
Introduction to Psychology |
3 |
| +Elective |
|
2-4 |
|
|
14-16 |
| Minimum Hours Required |
|
63-69 |
+Elective - 2 or more SCH must be completed in one or more courses for the following:
| CHEF 1302 |
Principles of Healthy Cuisine |
3 |
| 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 1306 |
Facilities Layout and Design |
3 |
| RSTO 1319 |
Viticulture and Enology |
3 |
| RSTO 2307 |
Catering |
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 1391 |
Special Topics in Food and Beverage/Restaurant Operations Manager |
3 |
++Humanities/Fine Arts elective - must be selected from the DCCCD Humanities/Fine Arts Core list.
+++Natural Science elective - Students selecting TECM 1391 must also select any course from the DCCCD Natural Science Core list.
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.
|
