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Culinary Arts




Culinary Arts at Galveston College

  • Associate of Applied Science (AAS) – Culinary Arts
  • Certificate – Culinary Basic
  • Certificate – Culinary Arts Advanced Level

The associate of applied science degree is designed to provide a well-rounded culinary education to secure 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 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.)

See the most recent college catalog for additional information and course descriptions.

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.

See the most recent college catalog for additional information and course descriptions.

First Semester
CHEF 1301 Basic Food Preparation 3
CHEF 2302 Saucier 3
PSTR 1301 Fundamentals of Baking 3
CHEF 1302 Principles of Healthy Cuisine 3
CHEF 1305 Sanitation & Safety 2
IFWA 1217 Food Production and Planning/Culinary Math 2


Total Semester Credit Hours in Program: 16

Second Semester
1345 International Cuisine 3
1310 Garde Manger 3
1341 American Regional Cuisine 3
1291 Restaurant Spanish 2
2301 Principles of Food & Beverage  Cost Control 3


Total Semester Credit Hours in Program: 14

Third Semester
CHEF 1380 Coop Ed: Culinary Arts/Chef 3


Fourth Semester
RSTO 1313 Hospitality Supervision 3
RSTO 1325 Purchasing for Hospitality
HAMG 2307 Hospitality Marketing &
CHEF 2381 Coop Ed: Culinary Arts/ 3
    Chef Training*  


Total Semester Credit Hours in Program: 12

*Identifies Capstone course

Fifth Semester
    Behavioral/Social Science 3
    Language, Philosophy & Culture or Creative Arts
ENGL 1301 English Composition 3
    Math or Life & Physical Science Elective 3
SPCH 13XX Speech elective 3


Total Semester Credit Hours in Program: 15


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Name Chef Paul Mendoza
Title Culinary Arts Instructor/Program Director
Room N-113
Program Area
Culinary Arts
Phone 409-944-1304


Name Sharon Pagan
Ext 409-944-1401
Email spagan@gc.edu