Culinary Arts and Hospitality

The Culinary Arts and Hospitality Programs provide students with the knowledge and skills to work in culinary and hospitality worksites. A strong curriculum, designed by professional chefs and hospitality professionals, has created a pathway to a wide range of culinary and hospitality careers.

Students will gain an in-depth understanding of food safety and sanitation as well as supervision theory. In the lab classes, students will learn fundamental cooking and baking techniques as well as advanced cooking skills. Students will also learn advanced food service management theory, including food and labor cost controls.

Students are required to complete an external learning experience through a culinary practicum in which the student must obtain food preparation employment and work at least 20 hours per week during that semester.

Students must complete a Texas State-recognized Food Handler Certification by the end of the first semester.

Program Outcomes

  • Identify concepts, terms, and phrases associated with the culinary arts and hospitality industry.
  • Identify and implement sanitation and safety procedures and regulations as required in the industry.
  • Use fundamental cooking and baking techniques as well as advanced cooking skills.
  • Identify and use advanced food service management theory, including food and labor cost controls, labor regulations, tax laws , tip reporting, franchise regulations and product liability laws.

Critical Thinking
Communication
Empirical and Quantitative Reasoning
Teamwork
Social Responsibility
Personal Responsibility
Active Listening
Time Management
Adaptability
Organization

Career Information

A degree in Culinary Arts & Hospitality opens opportunities in Restaurant/Hotel Cook, Restaurant Server, Chef, Cruise Ship Chef, Restaurant Owner, Caterer, Food Stylist, Food Critic, Personal Chef.

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Recommended Program of Study: Associate of Applied Science
Course Title SCH
First Semester
CHEF 1301* Basic Food Preparation  
CHEF 1305 Sanitation and Safety  
HAMG 1321 Introduction to Hospitality  
PSTR 1301 Fundamentals of Baking  
RSTO 1313 Hospitality Supervision  
Second Semester
CHEF 1310 Garde Manger  
CHEF 2331 Advanced Food Preparation  
CHEF 1264 Practicum – Culinary Arts  
RSTO 1325 Purchasing for Hospitality Operations  
RSTO 2301 Principles of Food and Beverage Control  
Third Semester
MATH 1324 Mathematics for Business and Social Sciences  
ENGL 1301 Composition I  
CHEF 1441 American Regional Cuisine  
CHEF 2302 Saucier  
HAMG 2301 Principles of Food and Beverage Operations  
Fourth Semester
ELECTIVE Humanities/Fine Arts Course  
ELECTIVE Social/Behavioral Science Course  
SPCH 1315 Public Speaking  
HAMG 1340 Hospitality Legal Issues  
RSTO 1380 Cooperative Education-Restaurant, Culinary, and Catering Management/Manager  
Total   60

* Students must complete a Texas State recognized Food Handlers Certification by the end of the first semester. 

Recommended Program of Study: Certificate
course title sch
First Semester
CHEF 1301* Basic Food Preparation  
CHEF 1305 Sanitation and Safety  
RSTO 1313 Hospitality Supervision  
PSTR 1301 Fundamentals of Baking  
HAMG 1321 Introduction to Hospitality Industry  
Total   15

* Students must complete a Texas State recognized Food Handler's Certification by the end of the first semester.

Recommended Program of Study: Certificate
course title sch
First Semester
CHEF 1301* Basic Food Preparation  
CHEF 1305 Sanitation and Safety  
HAMG 1321 Introduction to Hospitality  
PSTR 1301 Fundamentals of Baking  
RSTO 1313 Hospitality Supervision  
Second Semester
CHEF 1310 Garde Manger  
CHEF 2331 Advanced Food Preparation  
CHEF 1264 Practicum – Culinary Arts  
RSTO 1325 Purchasing for Hospitality Operations  
RSTO 2301 Principles of Food and Beverage Control  
Total   30

* Students must complete a Texas State recognized Food Handler's Certification by the end of the first semester.

Student may pursue a Bachelor’s degree in Culinary Arts.

What kind of salary can I expect? 

According to O*NET online, the role of a Culinary Arts Certificate has a median salary of $18-$24/hour. Other areas of the state have a slightly higher salary range.

Michelle A. Watson
Instructor
The Press Building, Office 106C
Phone: (409) 681-4311
Email: watsonma@lamarpa.edu

Vinod K. Khatri
Adjunct Instructor
Umphrey Industrial Technology Center, Office 201
Phone: (409) 984-6381
Email: khatrivk@lamarpa.edu

American Culinary Federation

Alpha Beta Gamma

 

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).

Overview

Associate of Applied Science

Certificates

Contact

Michelle Watson

Program Director

The Press Building, Office 106C

409-681-4311

watsonma@lamarpa.edu

Leads to a BS degree in Culinary Arts at a four-year college/university

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