Culinary Arts and Hospitality, Associate of Applied Science Degree

Recommended Program of Study

First Semester

Course Number	Title	Credits
CHEF 1301	Basic Food Preparation	3:2:4
CHEF 1305	Sanitation and Safety	3:3:1
HAMG 1321	Introduction to Hospitality Industry	3:3:1
PSTR 1301	Fundamentals of Baking	3:2:4
RSTO 1313	Hospitality Supervision	3:3:1
	Total Credit Hours:	15

CHEF 1301: Students must obtain the Texas Food Handler Certification by the end of the first semester.

Second Semester

Course Number	Title	Credits
CHEF 1310	Garde Manger	3:2:4
CHEF 2331	Advanced Food Preparation	3:2:4
CHEF 1264	Practicum	2:0:20
RSTO 1325	Purchasing for Hospitality Operations	3:3:1
RSTO 2301	Principles of Food and Beverage Controls	3:3:1
	Total Credit Hours:	14

Third Semester

Course Number	Title	Credits
MATH 1324	Mathematics for Business and Social Sciences	3:3:0
ENGL 1301	Composition I🖱	3:3:0
CHEF 1441	American Regional Cuisine	4:2:6
CHEF 2302	Saucier	3:2:4
HAMG 2301	Principles of Food and Beverage Operations	3:3:1
	Total Credit Hours:	16

Fourth Semester

Course Number	Title	Credits
	Humanities/Fine Arts	3
	Social/Behavioral Science Course	3
SPCH 1315	Public Speaking🖱	3:3:0
HAMG 1340	Hospitality Legal Issues	3:3:0
RSTO 1380	Cooperative Education:Restaurant, Culinary, and Catering Mgmt/Manager	3:1:20
	Total Credit Hours:	15