Culinary Arts

Commercial Baking

Certificate

This certificate prepares students to serve under the supervision of pastry chefs, bakers, and other food service professionals as bakery support staff and commercial bakery workers.

Commercial Cooking

Certificate

This certificate prepares students to serve under the supervision of chefs and other food service professionals as kitchen support staff and commercial food preparation workers.

Culinary Arts

Associate of Applied Science

The program prepares students through lecture and lab courses in culinary arts, nutrition, supervision, a practicum, and general education courses. This degree leads to careers in restaurants, catering, hotels and resorts, and other commercial food services. Graduates take positions as sous-chefs, professional assistants to chefs or culinary managers, supervisors of food production and service, stewards, banquet managers, purchasing agents, or restaurant supervisors.

Specialization: Baking and Pastry Arts*

Associate of Applied Science

The program prepares students through lecture and lab courses in culinary arts, baking, nutrition, supervision, a practicum, and general education courses. This degree leads to careers in restaurants, catering, hotels/resorts, bakeries, pastry shops, cake shops, and other commercial food services.  Graduates take positions as a baker assistant, assistant pastry chef, cake decorating assistant, or bakery supervisor.

*Pending THECB, SACSCOC and Department of Education approval.

Larry Delgado, Executive Chef/Owner, House Wine, Salt New American Table
Jessica Delgado, General Manager/Owner, House Wine, Salt New American Table
Cynthia Ebrom, Pastry Chef/Owner, Cynthia’s Cakes
Cynthia Villarreal, General Manager/Owner, Villa Del Mar
Luis Espinoza, Executive Chef at Doctors Hospital at Renaissance

Certificates

Associates Degree

Commercial Baking Certificate

TSI EXEMPT

Plan of Study Grid
First SemesterCredit Hours
CHEF 1305 Sanitation and Safety 3
PSTR 1301 Fundamentals of Baking 3
PSTR 1306 Cake Decorating I 3
PSTR 1310 Pies, Tarts, Teacakes and Cookies 3
 Credit Hours12
Second Semester
PSTR 1305 Breads and Rolls 3
PSTR 2301 Chocolates and Confections 3
PSTR 2331 Advanced Pastry Shop 3
PSTR 1264 CAPSTONE: Practicum I 2
 Credit Hours11
 Total Credit Hours23 Credit Hours

Commercial Cooking Certificate

TSI EXEMPT

Plan of Study Grid
First SemesterCredit Hours
CHEF 1305 Sanitation and Safety 3
CHEF 1301 Basic Food Preparation 3
PSTR 1301 Fundamentals of Baking 3
BIOL 1322 Nutrition and Diet Therapy I 3
 Credit Hours12
Second Semester
RSTO 2307 Catering 3
RSTO 1204 Dining Room Service 2
CHEF 2301 Intermediate Food Preparation 3
CHEF 1264 CAPSTONE: Practicum I 2
 Credit Hours10
 Total Credit Hours22 Credit Hours

Culinary Arts Associate of Applied Science

TSI LIABLE

Plan of Study Grid
First SemesterCredit Hours
CHEF 1301 Basic Food Preparation 3
CHEF 1305 Sanitation and Safety 3
PSTR 1301 Fundamentals of Baking 3
TECM 1303
Technical Calculations
or Contemporary Mathematics
3
ENGL 1301 Composition I 1 3
 Credit Hours15
Second Semester
CHEF 2301 Intermediate Food Preparation 3
RSTO 2307 Catering 3
RSTO 2301 Principles of Food and Beverage Controls 3
RSTO 1204 Dining Room Service 2
SPCH 1311
Introduction to Speech Communication
or Business and Professional Communication
3
 Credit Hours14
Third Semester
CHEF 1345 International Cuisine 3
PSTR 2331 Advanced Pastry Shop 3
BIOL 1322 Nutrition and Diet Therapy I 1 3
SOCI 1301 Introductory Sociology 1 3
ACNT 1303
Introduction to Accounting I
or Principles of Marketing
3
COSC 1301 Introduction to Computing 1 3
 Credit Hours18
Fourth Semester
CHEF 2331 Advanced Food Preparation 3
RSTO 1201 Beverage Management 2
BUSG 2309 Small Business Management/Entrepreneurship 3
Humanities Elective 1 3
CHEF 2264 CAPSTONE: Practicum II 2
 Credit Hours13
 Total Credit Hours60 Credit Hours
1

Identifies courses to fulfill minimum 15 credit hour General Education requirement

*Culinary Arts Associate of Applied Science - Specialization: Baking and Pastry Arts

TSI LIABLE

*Pending approval THECB, SACSCOC and Department of Education. 

Plan of Study Grid
First SemesterCredit Hours
CHEF 1301 Basic Food Preparation 3
CHEF 1305 Sanitation and Safety 3
PSTR 1301 Fundamentals of Baking 3
ENGL 1301 Composition I 3
TECM 1303
Technical Calculations
or Contemporary Mathematics
3
 Credit Hours15
Second Semester
PSTR 1310 Pies, Tarts, Teacakes and Cookies 3
PSTR 1306 Cake Decorating I 3
RSTO 2301 Principles of Food and Beverage Controls 3
PSTR 1305 Breads and Rolls 3
SPCH 1311
Introduction to Speech Communication
or Business and Professional Communication
3
 Credit Hours15
Third Semester
PSTR 2331 Advanced Pastry Shop 3
PSTR 2301 Chocolates and Confections 3
BIOL 1322 Nutrition and Diet Therapy I 3
SOCI 1301 Introductory Sociology 3
ACNT 1303
Introduction to Accounting I
or Principles of Marketing
3
 Credit Hours15
Fourth Semester
PSTR 2307 Cake Decorating II 3
PSTR 1440 Plated Desserts 4
BUSG 2309 Small Business Management/Entrepreneurship 3
SOCI 1301 Introductory Sociology 3
PSTR 2264 Capstone: Practicum 2
 Credit Hours15
 Total Credit Hours60 Credit Hours