Culinary Arts Certificate (TDCJ), CERT1

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(CIP 12.0503)

281-756-3949

Purpose: The one-year certificate in culinary arts prepares students for entry level positions in the food service industry. This certificate can lead to certification through the American Culinary Federation. The objective of the program is to give the student basic culinary and management skills that are utilized in today’s food service industry.

Program Requirements: The program includes 23 hours of culinary arts classes, 10 hours of management classes, a computer science class and a semester long practicum. All students are expected to handle and process a variety of flesh based protein items during their education.

First Semester

CHEF 1205 - Sanitation and Safety 2 Course Credits
CHEF 1301 - Basic Food Preparation 3 Course Credits
CHEF 2201 - Intermediate Food Preparation 2 Course Credits
CHEF 2302 - Saucier 3 Course Credits
HAMG 1324 - Hospitality Human Resources Management 3 Course Credits
PSTR 1301 - Fundamentals of Baking 3 Course Credits

Semester Credits: 16

Second Semester

CHEF 1302 - Principles of Healthy Cuisine 3 Course Credits
CHEF 1310 - Garde Manger 3 Course Credits
or
CHEF 1340 - Meat Preparation and Cooking 3 Course Credits
CHEF 1341 - American Regional Cuisine 3 Course Credits
CHEF 1345 - International Cuisine 3 Course Credits
IFWA 1310 - Nutrition and Menu Planning 3 Course Credits
or
IFWA 1318 - Nutrition for the Food Service Professional 3 Course Credits

Semester Credits: 15

Third Semester (Summer)

BCIS 1305 - Business Computer Applications 3 Course Credits
CHEF 1264 - Practicum 1 Chef Training 2 Course Credits (or Field Experience)^*
CHEF 1271 - Current Events in Culinary Art 2 Course Credits

Semester Credits: 7

Total Credits Required for Culinary Arts Certificate: 38

^* Capstone Course