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.CULA.ARTS.06
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.
SEMESTER I
| HAMG 1321 |
Introduction to Hospitality Industry |
3 |
| CHEF 1301 |
Basic Food Preparation |
3 |
| CHEF 1305 |
Sanitation and Safety |
3 |
| POFT 1321 |
Business Math OR |
(3) |
| POFT 1325 |
Business Math and Machine Applications AND |
(3) |
| +++Elective |
Natural Science OR |
(4) |
| ++++Mathematics |
|
(3-5) |
|
|
12-16 |
SEMESTER II
SEMESTER III
| CHEF 2364 |
Practicum (or Field Experience) - Culinary Arts/Chef Training |
3 |
| ++Elective |
Humanities/Fine Arts |
3-4 |
|
|
6-7 |
SEMESTER IV
SEMESTER V
| IFWA 1318 |
Nutrition for the Food Service Professional OR |
3 |
| NUTR 1322 |
Principles of Nutrition |
(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 |
|
63-70 |
+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 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 |
++Elective - must be selected from the DCCCD Core Curriculum for Humanities/Fine Arts.
+++Elective - students selecting POFT 1321 OR POFT 1325 must also select any course from the DCCCD Core Curriculum for Natural Science.
++++Mathematics - must be selected from the DCCCD Core Curriculum for Mathematics.
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.
