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.
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).
