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(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 C1.FOOD/HOSP.SPEC
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 of Applied Science 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.
PREREQUISITE: Students must complete the Food and Hospitality Foundations Certificate prior to enrollment.
This level-one certificate is designed to build upon the skills learned in the Food and Hospitality Foundations Certificate. Advanced management theory in regards to food service purchasing, food and labor cost controls, and hospitality marketing and sales are a primary focus in this course of study. Also, the practice of advanced food preparation techniques and catering management and execution will make students highly employable in the industry. Students are required to complete an External Learning Experience through a cooperative education course in which the student must obtain employment in a food service environment and work at least 21 hours per week during that semester. 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 Food and Hospitality Management.
All CHEF, HAMG, and RSTO courses must be completed with a "C" or better.
| CREDIT HOURS |
SEMESTER I
| HAMG 1321 | Introduction to Hospitality Industry | 3 |
| CHEF 2331 | Advanced Food Preparation | 3 |
| RSTO 1313 | Hospitality Supervision | 3 |
| HAMG 2307 | Hospitality Marketing and Sales | 3 |
| # CHEF 1305 | Sanitation and Safety | 3 |
| RSTO 1325 | Purchasing for Hospitality Operations | 3 |
| 9 |
SEMESTER II
| # RSTO 1304 | Dining Room Service | 3 |
| RSTO 2301 | Principles of Food and Beverage Controls | 3 |
| # CHEF 1301 | Basic Food Preparation | 3 |
| RSTO 2307 | Catering | 3 |
| # PSTR 1301 | Fundamentals of Baking | 3 |
| RSTO 1380 | Cooperative Education-Restaurant, Culinary, and Catering Management/Manager | 3 |
| HAMG 2307 | Hospitality Marketing and Sales OR | 3 |
| RSTO 1306 | Facilities Layout and Design | (3) |
| 9 |
SEMESTER III
| # CHEF 2331 | Advanced Food Preparation | 3 |
| 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 |
| +Elective | Food and Hospitality Service Elective | 1-3 |
| 13-15 |
| Minimum Hours Required | 18 |
+Food and Hospitality Service Elective - must be selected from any of the following. Students may take only 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.
