Bakery/Pastry Specialist Certificate | Culinary Arts AAS
Culinary Arts Foundations Certificate | Culinary Arts Specialist Certificate
Food and Hospitality Foundations Certificate | Food and Hospitality Management AAS
Food and Hospitality Specialist Certificate |
(Associate of Applied Science 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.BAKE.PAST.06
The Associate of Applied Science Degree in Bakery/Pastry provides students the basic and advanced skills, practice and experience needed to build a professional career as a head baker/pastry chef. This degree program will equip students to advance into supervisory roles as their experience and skills develop. Components of the degree program include supervisory and management theory and practice as well as hands-on food preparation and advanced baking/pastry techniques across multiple product categories. Practical work experience and academic preparation are also included in this degree to produce well-rounded professionals with the confidence to become leaders in the food and hospitality industry.
All CHEF, PSTR, and RSTO courses must be completed with a "C" or better. This award is accredited by the American Culinary Federation and completers qualify for entry-level pastry chef certification.
| Course | Course Title | Credit Hours |
|---|---|---|
| RSTO 1313 | Hospitality Supervision | 3 |
| CHEF 1305 | Sanitation and Safety | 3 |
| # PSTR 1301 | Fundamentals of Baking | 3 |
| ENGL 1301 | Composition 1 | 3 |
| +++Elective | Mathematics Elective | 3 |
| Semester Total | 15 | |
| Course | Course Title | Credit Hours |
|---|---|---|
| PSTR 1206 | Cake Decorating 1 | 2 |
| PSTR 2331 | Advanced Pastry Shop | 3 |
| SPCH 1311 | Introduction to Speech Communication OR | 3 |
| SPCH 1315 | Public Speaking OR | (3) |
| SPCH 1321 | Business and Professional Communication | (3) |
| PSTR 1364 | Practicum (or Field Experience)-Baking and Pastry Arts/Baker/Pastry Chef | 3 |
| PSYC 2301 | General Psychology OR | 3 |
| SOCI 1301 | Introduction to Sociology | (3) |
| Semester Total | 14 | |
| Course | Course Title | Credit Hours |
|---|---|---|
| PSTR 1305 | Breads and Rolls | 3 |
| ++Elective | Humanities/Fine Arts | 3 |
| Semester Total | 6 | |
| Course | Course Title | Credit Hours |
|---|---|---|
| CHEF 1301 | Basic Food Preparation | 3 |
| PSTR 1343 | Bakery Operations and Management | 3 |
| PSTR 1442 | Quantity Bakeshop Production | 4 |
| PSTR 2364 | Practicum (or Field Experience) - Baking and Pastry Arts/Baker/Pastry Chef | 3 |
| Semester Total | 13 | |
| Course | Course Title | Credit Hours |
|---|---|---|
| CHEF 2331 | Advanced Food Preparation | 3 |
| PSTR 1310 | Pies, Tarts, Teacakes, and Cookies | 3 |
| +Elective | Bakery/Pastry Culinary Arts Elective (one course) | 3 |
| RSTO 1380 | Cooperative Education - Restaurant, Culinary, and Catering Management/Manager | 3 |
| Semester Total | 12 | |
| Minimum Hours Required | 60 | |
|---|---|---|
+Bakery/Pastry Culinary Arts Elective - must be selected from the following:
| Course | Course Title | Credit Hours |
|---|---|---|
| HAMG 2307 | Hospitality Marketing and Sales | 3 |
| PSTR 1391 | Special Topics in Baker/Pastry Chef | 3 |
| PSTR 2330 | Advanced Pastry Competition | 3 |
| RSTO 1306 | Facilities Layout and Design | 3 |
| RSTO 1325 | Purchasing for Hospitality Operations | 3 |
| RSTO 1391 | Special Topics in Food and Beverage/Restaurant Operations Manager | 3 |
| RSTO 2301 | Principles of Food and Beverage Controls | 3 |
| RSTO 2307 | Catering | 3 |
++Humanities/Fine Arts Elective - must be selected from the AAS Core Options for Humanities/Fine Arts.
+++Mathematics Elective - must be selected from the AAS Core Options for Mathematics.
#Note for PSTR 1301: 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.
(Level 1 Certificate)
- 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.BAKE/PAST.FND
This level-one certificate is designed to provide the student with the skills necessary to obtain employment as a baker/pastry cook. Students will gain an in-depth understanding of food safety and sanitation, supervisory management as well as bakeshop operations theory. In the lab classes, students will learn basic and advanced baking techniques in addition to experiencing hands-on cake decorating practice led by expert pastry chefs. 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 Bakery/Pastry.
All CHEF, PSTR and RSTO courses must be completed with a "C" or better.
| Course | Course Title | Credit Hours |
|---|---|---|
| CHEF 1305 | Sanitation and Safety | 3 |
| # PSTR 1301 | Fundamentals of Baking | 3 |
| RSTO 1313 | Hospitality Supervision | 3 |
| Semester Total | 9 | |
| Course | Course Title | Credit Hours |
|---|---|---|
| PSTR 2331 | Advanced Pastry Shop | 3 |
| PSTR 1343 | Bakery Operations and Management | 3 |
| PSTR 1206 | Cake Decorating 1 | 2 |
| PSTR 2207 | Cake Decorating 2 | 2 |
| Semester Total | 10 | |
| Minimum Hours Required | 19 | |
|---|---|---|
#Note for PSTR 1301: Student 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.
(Level 1 Certificate)
- 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.BAKE/PAST.SPEC
PREREQUISITE: Students must complete the Bakery/Pastry Foundations Certificate prior to enrollment.
This level-one certificate is designed to build upon the skills learned in the Bakery/Pastry Foundations Certificate. Students will learn basic and advanced cooking skills as well as advanced bread making techniques and quantity baking practice through the execution of the El Centro Food and Hospitality Institute student-operated restaurant. Students are required to complete an External Learning Experience through a bakery/pastry practicum in which the student must obtain employment in a bakery/pastry kitchen 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 Bakery/Pastry.
All CHEF and PSTR courses must be completed with a "C" or better.
| Course | Course Title | Credit Hours |
|---|---|---|
| PSTR 1305 | Breads and Rolls | 3 |
| CHEF 1301 | Basic Food Preparation | 3 |
| Semester Total | 6 | |
| Course | Course Title | Credit Hours |
|---|---|---|
| CHEF 2331 | Advanced Food Preparation | 3 |
| PSTR 1442 | Quantity Bakeshop Production | 4 |
| PSTR 1364 | Practicum (or Field Experience)-Baking and Pastry Arts/Baker/Pastry Chef | 3 |
| Semester Total | 10 | |
| Minimum Hours Required | 16 | |
|---|---|---|
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.
(Associate of Applied Science Degree)
(Block Scheduling available on El Centro Campus)
- 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.10
The Associate of Applied Science Degree in Culinary Arts provides students the basic and advanced skills, practice and experience needed to build a professional culinary career. This degree program will equip students to advance into supervisory roles as their experience and skills develop. Components of the degree program include supervisory and management theory and practice including nutrition and menu planning, guest service, purchasing, kitchen layout and design, and food and labor cost controls. Hands-on food preparation techniques include both basic theory and advanced practice in garde manger, saucier, quantity production as well as American regional and international cuisines. Practical work experience and academic preparation are also included in this degree to produce well-rounded professionals with the confidence to become leaders in the food and hospitality industry.
All CHEF, HAMG, IFWA, PSTR, and RSTO courses must be completed with a "C" or better. This award is accredited by the American Culinary Federation and completers qualify for entry-level pastry chef certification.
| Course | Course Title | Credit Hours |
|---|---|---|
| RSTO 1313 | Hospitality Supervision | 3 |
| CHEF 1305 | Sanitation and Safety | 3 |
| # CHEF 1301 | Basic Food Preparation | 3 |
| ENGL 1301 | Composition 1 | 3 |
| +Elective | Mathematics Elective | 3 |
| Semester Total | 15 | |
| Course | Course Title | Credit Hours |
|---|---|---|
| CHEF 2331 | Advanced Food Preparation | 3 |
| RSTO 1304 | Dining Room Service | 3 |
| HAMG 2301 | Principles of Food and Beverage Operations | 3 |
| PSYC 2301 | General Psychology OR | 3 |
| SOCI 1301 | Introduction to Sociology | (3) |
| Semester Total | 12 | |
| Course | Course Title | Credit Hours |
|---|---|---|
| CHEF 1310 | Garde Manger | 3 |
| CHEF 2302 | Saucier | 3 |
| CHEF 1264 | Practicum (or Field Experience)-Culinary Arts/Chef Training | 2 |
| Semester Total | 8 | |
| Course | Course Title | Credit Hours |
|---|---|---|
| RSTO 2301 | Principle of Food and Beverage Controls | 3 |
| PSTR 1301 | Fundamentals of Baking | 3 |
| CHEF 1441 | American Regional Cuisine OR | 4 |
| CHEF 1445 | International Cuisine | (4) |
| ++Elective | Humanities/Fine Arts | 3 |
| Semester Total | 13 | |
| Course | Course Title | Credit Hours |
|---|---|---|
| RSTO 1325 | Purchasing for Hospitality Operations | 3 |
| IFWA 1318 | Nutrition for the Food Service Professional | 3 |
| SPCH 1311 | Introduction to Speech Communication OR | 3 |
| SPCH 1315 | Public Speaking OR | (3) |
| SPCH 1321 | Business and Professional Communication | (3) |
| RSTO 1380 | Cooperative Education-Restaurant, Culinary, and Catering Management/Manager | 3 |
| Semester Total | 12 | |
| Minimum Hours Required | 60 | |
|---|---|---|
#Note for CHEF 1301: Students must possess Texas State recognized Food Handler Certification to be admitted to class on the first day.
+Mathematics Elective - must be selected from the AAS Core Options for Mathematics.
++Humanities/Fine Arts Elective - must be selected from the AAS Core Options for Humanities/Fine Arts.
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.
(Level 1 Certificate)
(Block Scheduling available on El Centro Campus)
- 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.CULINARY.FND
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.
| Course | Course Title | Credit Hours |
|---|---|---|
| CHEF 1305 | Sanitation and Safety | 3 |
| # CHEF 1301 | Basic Food Preparation | 3 |
| RSTO 1313 | Hospitality Supervision | 3 |
| Semester Total | 9 | |
| Course | Course Title | Credit Hours |
|---|---|---|
| CHEF 2331 | Advanced Food Preparation | 3 |
| PSTR 1301 | Fundamentals of Baking | 3 |
| CHEF 1264 | Practicum (or Field Experience)-Culinary Arts/Chef Training | 2 |
| Semester Total | 8 | |
| 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.
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.
(Level 1 Certificate)
(Block Scheduling available on El Centro Campus)
- 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.CULINARY.SPEC
PREREQUISITE: Students must complete the Culinary Arts Foundations Certificate prior to enrollment.
This level-one certificate is designed to build upon the skills learned in the Culinary Arts Foundations Certificate. Students will learn advanced food service management theory including food and labor cost controls. Lab classes include front of house service management and execution as well as advanced culinary techniques and quantity cooking through the execution of the El Centro Food and Hospitality Institute student-operated restaurant. 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 and RSTO courses must be completed with a "C" or better.
| Course | Course Title | Credit Hours |
|---|---|---|
| RSTO 1325 | Purchasing for Hospitality Operations | 3 |
| RSTO 1304 | Dining Room Service | 3 |
| CHEF 1310 | Garde Manger | 3 |
| Semester Total | 9 | |
| Course | Course Title | Credit Hours |
|---|---|---|
| RSTO 2301 | Principles of Food and Beverage Controls | 3 |
| CHEF 2302 | Saucier | 3 |
| CHEF 1441 | American Regional Cuisine OR | 3 |
| CHEF 1445 | International Cuisine | (4) |
| Semester Total | 10 | |
| Minimum Hours Required | 19 | |
|---|---|---|
(Level 1 Certificate)
(Block Scheduling available on El Centro Campus)
- 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/HOSP.FND
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.
| Course | Course Title | Credit Hours |
|---|---|---|
| HAMG 1321 | Introduction to Hospitality Industry | 3 |
| CHEF 1305 | Sanitation and Safety | 3 |
| # CHEF 1301 | Basic Food Preparation | 3 |
| Semester Total | 9 | |
| Course | Course Title | Credit Hours |
|---|---|---|
| RSTO 1313 | Hospitality Supervision | 3 |
| RSTO 1304 | Dining Room Service | 3 |
| PSTR 1301 | Fundamentals of Baking | 3 |
| Semester Total | 9 | |
| Minimum Hours Required | 18 | |
|---|---|---|
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.
(Associate of Applied Science Degree)
(Block Scheduling available on El Centro Campus)
- 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.FOOD/HOSP.MGMT
The Associate of Applied Science Degree in Food and Hospitality Management provides students the basic and advanced skills, practice and experience needed to build a professional career as a food service manager. This degree program will equip students to advance into progressively more responsible supervisory roles as their experience and skills develop. Components of the degree program include in-depth supervisory and management theory, guest service as well as hands-on food preparation practice. Practical work experience and academic preparation are also included in this degree to produce well-rounded professionals with the confidence to become leaders in the food and hospitality industry.
All CHEF, HAMG, IFWA, and RSTO courses must be completed with a "C" or better. This award is accredited by the American Culinary Federation.
| Course | Course Title | Credit Hours |
|---|---|---|
| HAMG 1321 | Introduction to Hospitality Industry | 3 |
| CHEF 1305 | Sanitation and Safety | 3 |
| # CHEF 1301 | Basic Food Preparation | 3 |
| RSTO 1313 | Hospitality Supervision | 3 |
| +Elective | Mathematics Elective | 3 |
| Semester Total | 15 | |
| Course | Course Title | Credit Hours |
|---|---|---|
| RSTO 1304 | Dining Room Service | 3 |
| RSTO 1301 | Beverage Management | 3 |
| ENGL 1301 | Composition 1 | 3 |
| SPCH 1311 | Introduction to Speech Communication OR | 3 |
| SPCH 1315 | Public Speaking OR | (3) |
| SPCH 1321 | Business and Professional Communication | (3) |
| Semester Total | 12 | |
| Course | Course Title | Credit Hours |
|---|---|---|
| CHEF 2331 | Advanced Food Preparation | 3 |
| PSYC 2301 | General Psychology OR | 3 |
| SOCI 1301 | Introduction to Sociology | (3) |
| Semester Total | 6 | |
| Course | Course Title | Credit Hours |
|---|---|---|
| HAMG 2307 | Hospitality Marketing and Sales | 3 |
| RSTO 1325 | Purchasing for Hospitality Operations | 3 |
| RSTO 2301 | Principles of Food and Beverage Controls | 3 |
| ++Elective | Humanities/Fine Arts | 3 |
| RSTO 1380 | Cooperative Education-Restaurant, Culinary, and Catering Management/Manager | 3 |
| Semester Total | 15 | |
| Course | Course Title | Credit Hours |
|---|---|---|
| IFWA 1318 | Nutrition for the Food Service Professional | 3 |
| RSTO 1306 | Facilities Layout and Design | 3 |
| RSTO 2307 | Catering | 3 |
| RSTO 2380 | Cooperative Education-Restaurant, Culinary, and Catering Management/Manager | 3 |
| Semester Total | 12 | |
| Minimum Hours Required | 60 | |
|---|---|---|
# Students must possess Texas State recognized Food Handler Certification to be admitted to class on the first day.
+Mathematics Elective - must be selected from the AAS Core Options for Mathematics.
++Humanities/Fine Arts Elective - must be selected from the AAS Core Options for Humanities/Fine Arts.
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.
(Level 1 Certificate)
(Block Scheduling available on El Centro Campus)
- 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/HOSP.SPEC
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.
| Course | Course Title | Credit Hours |
|---|---|---|
| CHEF 2331 | Advanced Food Preparation | 3 |
| HAMG 2307 | Hospitality Marketing and Sales | 3 |
| RSTO 1325 | Purchasing for Hospitality Operations | 3 |
| Semester Total | 9 | |
| Course | Course Title | Credit Hours |
|---|---|---|
| RSTO 2301 | Principles of Food and Beverage Controls | 3 |
| RSTO 2307 | Catering | 3 |
| RSTO 1380 | Cooperative Education-Restaurant, Culinary, and Catering Management/Manager | 3 |
| Semester Total | 9 | |
| Minimum Hours Required | 18 | |
|---|---|---|
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.
