Culinary Arts Specialist Certificate
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 |
| Total |
29 |
Students must possess Texas State recognized Food Handler Certification by the end of the first semester.
