Culinary Arts and Hospitality, Associate of Applied Science Degree
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, has created a pathway to 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 through a culinary practicum in which the student must obtain food preparation employment and work at least 20 hours per week during that semester.
Recommended Program of Study
First Semester
CHEF 1301: Students must obtain the Texas Food Handler Certification by the end of the first semester.
Second Semester
Third Semester
Fourth Semester
| ENGL 1301 | Composition I🖱 | 3:3:0 |
| | Humanities/Fine Arts Course | 3:3:0 |
| | Social/Behavioral Science Course | 3 |
| RSTO 1380 | Cooperative Education:Restaurant, Culinary, and Catering Mgmt/Manager | 3:1:20 |
| CHEF 1345 | International Cuisine | 3:2:4 |