Culinary Arts and Hospitality Program
Contact: Michelle Watson
Office: The Press Building, Office106C
Phone: 409-681-4311
Email: watsonma@lamarpa.edu
The Culinary Arts and Hospitality Programs provide students with the knowledge and skills to work in culinary and hospitality worksites. A strong curriculum designed by professional chefs and hospitality professionals, the Culinary Arts and Hospitality programs have created a pathway to beginning or continuing a wide range of culinary and hospitality careers.
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 will also learn advanced food service management theory, including food and labor cost controls.
Students are required to complete an external learning experience (internship) through a culinary practicum in which the student must obtain food preparation employment and work at least 20 hours per week during that semester.
Graduates of this program will be qualified to work in restaurants and hotels as cooks, servers, chefs, and managers. Graduates can also work as a restaurant owner, caterer, personal chef, food stylist, or restaurant critic. Working in resorts and cruise ships are also options.
Students must obtain a Texas State recognized Food Handler Certification by the end of the first semester. Also, students must obtain a Texas State recognized Food Manager Certification by the end of the RSTO 1380 Cooperative Education--Restaurant, Culinary, and Catering Management/Manager course.
A minimum grade of 'C' must be earned in all technical courses in the Recommended Program of Study