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 |
| ENGL 1301 |
Composition I |
3 |
| CHEF 1441 |
American Regional Cuisine |
4 |
| CHEF 2302 |
Saucier |
3 |
| HAMG 2301 |
Principles of Food and Beverage Operations |
3 |
| MATH 1324 |
Mathematics for Business and Social Sciences |
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 by the end of the first semester.
LSCPA's
Annual Security and Fire Safety Report is provided in compliance with the Jeanne Clery Disclosure of Campus Security Policy and Campus Crime Statistics Act (20 USC § 1092(f), 34 CFR 668.46).
