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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.FHSV.MANG.10 C1.FOOD/HOSP.FND
This certification program prepares the student to assume entry-level management positions in the dining rooms of hotels, restaurants, clubs, coffee shops and other types of food service operations. Credits earned may be applied toward an Associated of Applied Science in Food and Hospitality Services or Associate of Applied Science in Culinary Arts.
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.
This level-one certificate is designed to provide the student with the skills necessary to obtain employment as a food and hospitality worker. Students will gain an in-depth understanding of the hospitality industry, food safety and sanitation, supervisory management as well as basics of guests service, food preparation and bakery production. 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, PSTR, and RSTO courses must be completed with a "C" or better.
| CREDIT HOURS |
SEMESTER I
| HAMG 1321 | Introduction to Hospitality Industry | 3 |
| RSTO 1313 | Hospitality Supervision | 3 |
| CHEF 1305 | Sanitation and Safety | 3 |
| # CHEF 1301 | Basic Food Preparation | 3 |
| 9 |
SEMESTER II
| RSTO 1313 | Hospitality Supervision | 3 |
| RSTO 1304 | Dining Room Service | 3 |
| CHEF 1301 | Basic Food Preparation | 3 |
| PSTR 1301 | Fundamentals of Baking | 3 |
| 9 |
SEMESTER III
| # RSTO 1380 | Cooperative Education-Restaurant, Culinary, and Catering Management/Manager* OR | 3 |
| CHEF 1264 | Practicum (or Field Experience)-Culinary Arts/Chef Training OR | (2) |
| PSTR 1364 | Practicum (or Field Experience)-Baking and Pastry Arts/Baker/Pastry Chef | (3) |
| 2 - 3 |
| Minimum Hours | 18 |
#This course must be completed with a grade of "C" or better.
Additional requirements include the following:
# Students must possess Texas State recognized Food Handler Certification to be admitted to class on the first 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.
