Nov 23, 2024

2022-2023

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2022-2023 [ARCHIVED CATALOG]

Culinary Arts Certificate (TDCJ), CERT2

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(CIP 12.0503)

281-756-3949

Purpose: The Culinary Arts Certificate 2 is designed for the individual seeking training to become employed as an entry-level cook.The student will receive instruction in hot food cooking techniques, knife skills, healthy cuisine, baking and pastry, as well as advanced level classes. This certificate provides a defined path to the Associate of Applied Science degree program.

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 Year

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

Semester Credits: 6

Second Year

First Semester

CHEF 1445 - International Cuisine 4 Course Credits
CHEF 2331 - Advanced Food Preparation 3 Course Credits
PSTR 2331 - Advanced Pastry Shop 3 Course Credits

Semester Credits: 10

Second Semester

CHEF 2302 - Saucier 3 Course Credits
CHEF 2336 - Charcuterie 3 Course Credits
CHEF 2380 - Cooperative Education-Culinary Arts/Chef Training 3 Course Credits
OR
CHEF 2371 - Portfolio 3 Course Credits

Semester Credits: 9

Total Credits Required for Culinary Arts Certificate 2: 45

* Capstone Course

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