Culinary Arts and Hospitality
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.
Students must complete a Texas State-recognized Food Handler Certification by the end of the first semester.
Program Outcomes
- Identify concepts, terms, and phrases associated with the culinary arts and hospitality industry.
- Identify and implement sanitation and safety procedures and regulations as required in the industry.
- Use fundamental cooking and baking techniques as well as advanced cooking skills.
- Identify and use advanced food service management theory, including food and labor cost controls, labor regulations, tax laws , tip reporting, franchise regulations and product liability laws.
Communication
Empirical and Quantitative Reasoning
Teamwork
Social Responsibility
Personal Responsibility
Active Listening
Time Management
Adaptability
Organization
Career Information
A degree in Culinary Arts & Hospitality opens opportunities in Restaurant/Hotel Cook, Restaurant Server, Chef, Cruise Ship Chef, Restaurant Owner, Caterer, Food Stylist, Food Critic, Personal Chef.
| Course | Title | SCH |
|---|---|---|
| First Semester | ||
| CHEF 1301* | Basic Food Preparation | 3 |
| CHEF 1305 | Sanitation and Safety | 3 |
| RSTO 1304 | Dining Room Service | 3 |
| PSTR 1301 | Fundamentals of Baking | 3 |
| HAMG 2201 | Principles of Food and Beverage Operations | 2 |
| Second Semester | ||
| CHEF 1310 | Garde Manger | 3 |
| CHEF 2331 | Advanced Food Preparation | 3 |
| HAMG 1321 | Introduction to Hospitality Industry | 3 |
| PSTR 1310 | Pies, Tarts, Teacakes and Cookies | 2 |
| CHEF 1340 | Meat Preparation and Cooking | 3 |
| Third Semester | ||
| CHEF 1341 | American Regional Cuisine | 3 |
| RSTO 1313 | Hospitality Supervision | 3 |
| MATH 1324 | Mathematics for Business and Social Sciences | 3 |
| SPCH 1315 | Public Speaking | 3 |
| HAMG 1240 | Hospitality Legal Issues | 2 |
| CHEF 1214 | Ala Carte Cooking | 2 |
| Fourth Semester | ||
| ELECTIVE | Humanities/Fine Arts Course | 3 |
| ELECTIVE | Social/Behavioral Science Course | 3 |
| ENGL 1301 | Composition I | 3 |
| CHEF 1345 | International Cuisine | 3 |
| RSTO 1380** | Cooperative Education-Restaurant, Culinary, and Catering Management/Manager | 3 |
| Total | 60 | |
* Students must complete a Texas State recognized Food Handlers Certification by the end of the first semester.
** Students must complete a Texas State recognized Food Managers Certification by the end of RSTO 1380.
| course | title | sch |
|---|---|---|
| First Semester | ||
| CHEF 1301* | Basic Food Preparation | 3 |
| CHEF 1305 | Sanitation and Safety | 3 |
| RSTO 1304 | Dining Room Service | 3 |
| PSTR 1301 | Fundamentals of Baking | 3 |
| HAMG 2201 | Principles of Food and Beverage Operations | 2 |
| Total | 14 | |
* Students must complete a Texas State recognized Food Handler's Certification by the end of the first semester.
| course | title | sch |
|---|---|---|
| First Semester | ||
| CHEF 1301* | Basic Food Preparation | 3 |
| CHEF 1305 | Sanitation and Safety | 3 |
| RSTO 1304 | Dining Room Service | 3 |
| PSTR 1301 | Fundamentals of Baking | 3 |
| HAMG 2201 | Principles of Food & Beverage Operations | 2 |
| Second Semester | ||
| CHEF 1310 | Garde Manger | 3 |
| CHEF 2331 | Advanced Food Preparation | 3 |
| HAMG 1321 | Introduction to Hospitality Industry | 3 |
| PSTR 1310 | Pies, Tarts, Teacakes and Cookies | 2 |
| CHEF 1340 | Meat Preparation & Cooking | 3 |
| Total | 28 | |
* Students must complete a Texas State recognized Food Handler's Certification by the end of the first semester.
What kind of salary can I expect?
According to O*NET online, the role of a Culinary Arts Certificate has a median salary of $18-$24/hour. Other areas of the state have a slightly higher salary range.
Michelle Watson
Vinod Khatri
American Culinary Federation
Alpha Beta Gamma
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Overview
Associate of Applied Science
Certificates
Contact
Michelle Watson
Program Director
The Press Building, Office 106C
Leads to a BS degree in Culinary Arts at a four-year college/university