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.
FIRST YEAR - FALL
TSI EXEMPT |
Credit 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 |
3 |
|
Total Hours |
12 |
| |
|
| FIRST YEAR - SPRING |
|
| RSTO 2307 Catering |
3 |
| RSTO 2301 Principles of Food & Beverage Controls |
3 |
| CHEF 1345 International Cuisine |
3 |
| CHEF 1264 CAPSTONE: Practicum I |
2 |
|
Total Hours |
11 |
|
Total Credit Hours |
23 |
Associate of Applied Science
The program will prepare 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.
| |
|
|
FIRST SEMESTER
TSI LIABLE |
|
| CHEF 1305 Sanitation and Safety |
3 |
| CHEF 1301 Basic Food Preparation |
3 |
| PSTR 1301 Fundamentals of Baking |
3 |
| ENGL 1301 Composition |
3 |
| SOCI 1301 Introductory Sociology |
3 |
|
Total Hours |
15 |
| |
|
|
SECOND SEMESTER |
|
| CHEF 2301 Intermediate Food Preparation |
3 |
| RSTO 2307 Catering |
3 |
| RSTO 2301 Principles of Food & Beverage Controls |
3 |
| HAMG1324 Hospitality Human Resources Management |
3 |
| TECM 1303 Technical Mathematics |
3 |
| Humanities Elective |
3 |
|
Total Hours |
18 |
| |
|
|
THIRD SEMESTER |
|
| CHEF 1345 International Cuisine |
3 |
| BIOL 2320 Microbiology for Food Service |
3 |
| BIOL 1322 Nutrition and Diet Therapy |
3 |
| COSC 1301 Microcomputer Applications |
3 |
ACNT 1303 Introduction to Accounting I
or MRKG 1311 |
3 |
|
Total Hours |
15 |
| |
|
|
FOURTH SEMESTER |
|
| PSTR 2331 Advanced Pastry Shop |
3 |
| CHEF 2331 Advanced Food Preparation |
3 |
| RSTO 1301 Beverage Management |
3 |
| BUSG 2309 Small Business Management |
3 |
| SPCH 1311 Intro to Speech Communication or SPCH 1321 |
3 |
| CHEF 2264 CAPSTONE: Practicum II |
2 |
|
Total Hours |
17 |
|
Total Credit Hours |
65 |
|
|
|
FIRST SEMESTER |
|
| RSTO 1306 Facilities Layout & Design |
3 |
| RSTO 1325 Purchasing for Hospitality Operations |
3 |
| CHEF 1305 Sanitation and Safety |
3 |
| ENGL 1301 Composition |
3 |
| SOCI 1301 Introductory Sociology |
3 |
|
Total Hours |
15 |
| |
|
|
SECOND SEMESTER |
|
| RSTO 1301 Beverage Management |
3 |
| RSTO 1304 Dining Room Service |
3 |
| HAMG 1324 Hospitality Human Resources Management |
3 |
| MATH1324 Finite Mathematics |
3 |
| SPCH 1311 Intro to Speech Communication or SPCH 1321 |
3 |
| Humanities Elective |
3 |
|
Total Hours |
18 |
| |
|
| THIRD SEMESTER |
|
|
HAMG2307 Hospitality Marketing and Sales |
3 |
| RSTO 1321 Menu Management |
3 |
| BIOL 1322 Nutrition and Diet Therapy |
3 |
| COSC 1301 Microcomputer Applications |
3 |
| ACNT 1303 Introduction to Accounting I |
3 |
|
Total Hours |
15 |
| |
|
|
FOURTH SEMESTER |
|
| RSTO 2405 Management of Food Production & Services |
4 |
| RSTO 2431 Food Service Management |
4 |
| RSTO 2307 Catering |
3 |
| BUSG 2309 Small Business Management |
3 |
| RSTO 2264 CAPSTONE: Restaurant Management Practicum |
2 |
|
Total Hours |
16 |
|
Total Credit Hours |
67 |
|
