
Culinary Arts
Overview
- 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 |
Training* | |||
3 |
Fourth Semester | |||
RSTO | 1313 | Hospitality Supervision | 3 |
RSTO | 1325 | Purchasing for Hospitality Operations |
3 |
HAMG | 2307 | Hospitality Marketing & Sales |
3 |
CHEF | 2381 | Coop Ed: Culinary Arts/ | 3 |
Chef Training* | |||
12 |
Total Semester Credit Hours in Program: 12
*Identifies Capstone course
Fifth Semester | |||
Behavioral/Social Science | 3 | ||
Language, Philosophy & Culture or Creative Arts Course |
3 | ||
ENGL | 1301 | English Composition | 3 |
Math or Life & Physical Science Elective | 3 | ||
SPCH | 13XX | Speech elective | 3 |
15 |
Total Semester Credit Hours in Program: 15
Next Steps
Start the convenient online application process @ GoApplyTexas.
Career Coach is a FREE online tool designed to help you find a great career by providing the most current local data on wages, employment, job postings, and associated education and training.
Through a simple keyword search, you can learn about the employment prospects of differing careers. The real-time information is customized to the College’s geographic region and includes detailed wage estimates and up-to-date job postings associated with any career. Users are directed to the College’s programs when searching for specific jobs.
Career Coach also includes a built-in resume builder to help students and jobseekers quickly put together an updated resume with key skills and previous job experiences.
Financial aid is available to help eligible part-time and full-time students pay for college. It can be a combination of grants, loans and work-study.
In addition to federal and state aid, scholarships are a great way to help with the cost of your education. To learn more about the types of scholarships and deadlines.
Questions? Contact Us.
Hours of Operation
Monday-Friday
8 A.M. - 5 P.M.
info@gc.edu
409-944-4242
409-944-1500