CULINARY ARTS

 

 

Associate of Applied Science

(Degree Audit Program Code: CHEF-AAS)

This Associate of Applied Science degree is designed to provide a well-rounded culinary education towards an entry-level position in the food service industry.  The program also teaches the business side of food service operations.  Upon completion, graduates will be prepared to transfer to a four-year institution in pursuit of a bachelor degree in culinary arts, restaurant/hospitality management, or perhaps nutrition.  Students also earn the ServSafe Food Protection Manager Certification.  Graduates will be equipped to discern and manage sanitation and health issues in the culinary environment, apply critical thinking to determine proper cooking methods in various situations, discern proper response to special needs (food allergies, diabetes, vegetarian, etc.), and respond to changing requirements of patrons (lower fat/cholesterol, gluten-free, etc.)

 

FIRST YEAR

First Semester

 

 

Second Semester

 

CHEF

1301

Basic Food Preparation

3

 

CHEF

1345

International Cuisine

3

CHEF

2302

Saucier

3

 

CHEF

1310

Garde Manger

3

PSTR

1301

Fundamentals of Baking

3

 

CHEF

1341

American Regional Cuisine

3

CHEF

1302

Prin. Of Healthy Cuisine

3

 

SPNL

1291

Restaurant Spanish

2

CHEF

1205

Sanitation & Safety

2

 

RSTO

2301

Prin of Food & Bev Cost Cntrl

3

IFWA

1217

Food Prod & Plan/Cul. Math

2

 

 

 

 

16

 

 

 

 

14

 

Third Semester

 

 

 

 

 

 

 

 

 

 

 

CHEF

1380

Coop Ed-Culinary Arts/Chef Training*

3

 

 

 

 

 

 

3

 

 

 

 

SECOND YEAR

Fourth Semester

 

 

Fifth Semester

 

RSTO

1313

Hospitality Supervision

3

 

X3XX

 

Behavioral/Social Science4

3

RSTO

1325

Purchasing for Hosp. Oper.

3

 

X3XX

 

Humanities/Fine Arts Course3

3

HAMG

2307

Hospitality Mktg & Sales

3

 

ENGL

1301

English Composition

3

CHEF 2381 Coop-Ed – Culinary Arts/

Chef Training*

3

 

MATH

X3XX

Math or Science Course2

3

 

 

 

SPCH

X3XX

Speech6

3

 

12

 

 

 

 

15

 

TOTAL SEMESTER CREDIT HOURS IN PROGRAM:  60

 

Notes:

2MATH 1332 is suggested or select one course from: MATH 1314, 1324, 1325, 1342, 2312, 2413, 2414, 2415, or PSYC 2317; may also take BIOL 1322 Nutrition & Diet Therapy.

3Select one course from ARTS 1301, ARTS 1303, COMM 2366, DRAM 1310, DRAM 2366, HUMA 1301, MUSI 1306, MUSI 1310.

4 Select one course from ARTS 1304, DRAM 2361, DRAM 2362, ENGL 2322, ENGL 2323, ENGL 2327, ENGL 2328, ENGL 2332, ENGL 2333, ENGL 2342, ENGL 2343, HIST 2311, HIST 2312, HUMA 1302, PHIL 1301, PHIL 2306, PHIL 2307.

6Select one course from SPCH 1311, SPCH 1315, SPCH 1318 or SPCH 1321, prefer SPCH 1321.

* Identifies Capstone course

Underline – Identifies courses to meet general education requirements for AAS Degree.

 

 

 

CULINARY ARTS - BASIC

Level One Certificate Program

Entry Level

 

(Degree Audit Program Code: CHEF-BASIC-C1)

 

The Culinary Arts Basic Certificate is designed for the individual seeking training to become employed as an entry-level cook. The student will receive instruction in basic hot food cooking techniques, knife skills, healthy cuisine, baking and pastry, as well as soup and sauce making. Students also earn the ServSafe Food Protection Manager Certificate.  The Culinary Arts certificate, coupled with work experience and additional classroom instruction, can lead to certification by the American Culinary Federation.

 

Transfer Policy: 

 

Up to six (6) workforce education course hours may be counted toward the program for students who transfer to Galveston College, if found to be equivalent by the Program Director.

 

 

First Semester

 

 

 

 

CHEF

1301

Basic Food Preparation

3

 

 

 

 

 

CHEF

2302

Saucier

3

 

 

 

 

 

PSTR

1301

Fundamentals of Baking

3

 

 

 

 

 

CHEF

1302

Prin. Of Healthy Cuisine*

3

 

 

 

 

 

CHEF

1205

Sanitation & Safety

2

 

 

 

 

 

IFWA

1217

Food Prod & Plan/Cul. Math

2

 

 

 

 

 

 

 

 

16

 

 

 

 

 

 

TOTAL SEMESTER CREDIT HOURS IN PROGRAM: 16

 

Notes:

* Identifies Capstone course

 


 

CULINARY ARTS

Level One Certificate Program

Advanced Level

 

(Degree Audit Program Code: CHEF-C1)

 

Culinary Arts is a one-year certificate program designed for the individual seeking training to become employed as an entry-level cook. The student will receive instruction in basic hot food cooking techniques, knife skills, healthy cuisine, garde manger, baking and pastry, soup and sauce making, as well as American regional and international cuisines. Students also earn the ServSafe Food Protection Manager Certificate.  The Culinary Arts certificate, coupled with work experience and additional classroom instruction, can lead to certification by the American Culinary Federation.

 

Transfer Policy:  Up to nine (9) workforce education course hours may be counted toward the program for students who transfer to Galveston College, if found to be equivalent by the Program Director.

 

ONE YEAR PROGRAM

 

First Semester

 

 

Second Semester

 

CHEF

1205

Sanitation & Safety

2

 

CHEF

1345

International Cuisine

3

CHEF

1301

Basic Food Preparation

3

 

CHEF

1310

Garde Manger

3

CHEF

2302

Saucier

3

 

CHEF

1341

American Regional Cuisine

3

PSTR

1301

Fundamentals of Baking

3

 

SPNL

1291

Restaurant Spanish

2

CHEF

1302

Prin of Healthy Cuisine

3

 

 

 

 

11

IFWA

1217

Food Prod. & Plan/Cul. Math

2

 

16

 

 

Summer I

First Semester

 

 

 

 

CHEF

1380

Coop Ed-Culinary Arts/

Chef Training*

3

 

 

 

 

 

 

 

 

3

 

 

 

 

 

 

TOTAL SEMESTER CREDIT HOURS IN PROGRAM: 30

 

Notes:

* Identifies Capstone course

 

 

 

Chef Paul Mendoza          
Office: N-113
Phone: (409)944-1304
E-mail:
pmendoza@gc.edu

 

 

 

 

 

 

Updated 8/4/2016 - Content Author mmacias