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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.CULA.ARTS.06 C1.CULINARY.FND
This certificate prepares the student to function in a variety of food preparation positions in commercial and non-commercial kitchens. Credits earned may be applied toward an 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 prep cook or cook. Students will gain an in-depth understanding of food safety and sanitation as well as supervision theory. In the lab classes, students will learn fundamental cooking and baking techniques as well as advanced cooking skills. Students are required to complete an External Learning Experience through a culinary practicum in which the student must obtain food preparation employment and work at least 20 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 Culinary Arts.
All CHEF, PSTR and RSTO courses must be completed with a "C" or better.
| CREDIT HOURS |
SEMESTER I
| CHEF 1305 | Sanitation and Safety | 3 |
| # CHEF 1301 | Basic Food Preparation | 3 |
| RSTO 1313 | Hospitality Supervision | 3 |
| 9 |
SEMESTER II
| # CHEF 1301 | Basic Food Preparation | 3 |
| CHEF 2331 | Advanced Food Preparation | 3 |
| # PSTR 1301 | Fundamentals of Baking | 3 |
| PSTR 1301 | Fundamentals of Baking | 3 |
| CHEF 1264 | Practicum (or Field Experience)-Culinary Arts/Chef Training | 2 |
| 8 |
SEMESTER III
| # CHEF 2331 | Advanced Food Preparation | 3 |
| # CHEF 1264 | Practicum (or Field Experience)-Culinary Arts/Chef Training OR | 2 |
| # RSTO 1380 | Cooperative Education - Restaurant, Culinary, and Catering Management/Manager* | (3) |
| 5 - 6 |
| Minimum Hours Required | 17 |
#Note for CHEF 1301: Student must possess Texas State recognized Food Handler Certification to be admitted to class on the first day.
# 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.
