Culinary Arts & Hospitality A.A.S Degree
Recommended Program of Study
| Course |
Title |
SCH |
First Year
Fall Semester |
| CHEF 1301* |
Basic Food Preparation |
3 |
| CHEF 1305 |
Sanitation and Safety |
3 |
| HAMG 1321 |
Introduction to Hospitality Industry |
3 |
| PSTR 1301 |
Fundamentals of Baking |
3 |
| RSTO 1313 |
Hospitality Supervision |
3 |
| Spring Semester |
| CHEF 1310 |
Garde Manger |
3 |
| CHEF 2331 |
Advanced Food Preparation |
3 |
| CHEF 1264 |
Practicum (or Field Experience)-Culinary Arts/Chef Training |
2 |
| RSTO 1325 |
Purchasing for Hospitality Operations |
3 |
| RSTO 2301 |
Principles of Food and Beverage Controls |
3 |
Second Year
Fall Semester |
| BIOL 1322 |
Nutrition & Diet Therapy |
3 |
| ENGL 1301 |
Composition I |
3 |
| CHEF 1441 |
American Regional Cuisine |
4 |
| CHEF 2302 |
Saucier |
3 |
| HAMG 2301 |
Principles of Food and Beverage Operations |
3 |
| Spring Semester |
| XXXX x3xx |
Humanities/Fine Arts Course |
3 |
| XXXX x3xx |
Social/Behavioral Science Course |
3 |
| SPCH 1315 |
Public Speaking |
3 |
| HAMG 1340 |
Hospitality Legal Issues |
3 |
| RSTO 1380 |
Cooperative Education-Restaurant, Culinary, and Catering Management/Manager |
3 |
| Total |
60 |
*Students must possess Texas State recognized Food Handler Certification to be admitted to class on the first day.
