Culinary Arts Certificate (TDCJ), CERT1

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(CIP 12.0503)

281-756-3949

Purpose: The Culinary Arts Certificate 1 is designed for the individual to have a foundation in culinary to begin working within the industry. 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.

Program Requirements: In addition to the general requirements for ACC, entry into the Culinary Arts program requires an industry approved knife kit and chef uniform.

First Semester

HAMG 1321 - Introduction to Hospitality Industry 3 Course Credits
IFWA 1401 - Food Preparation I 4 Course Credits
PSTR 1301 - Fundamentals of Baking 3 Course Credits

Semester Credits: 10

Second Semester

CHEF 1341 - American Regional Cuisine 3 Course Credits
CHEF 2301 - Intermediate Food Preparation 3 Course Credits
IFWA 1427 - Food Preparation II 4 Course Credits

Semester Credits: 10

Third Semester (Summer)

CHEF 1310 - Garde Manger 3 Course Credits
IFWA 1318 - Nutrition for the Food Service Professional 3 Course Credits

Culinary Arts Certificate (TDCJ), CERT1

First Semester

Semester Credits: 10

Second Semester

Semester Credits: 10

Third Semester (Summer)

Semester Credits: 6

Total Credits Required for Culinary Arts Certificate: 26