Culinary Arts

Culinary Arts

Specialized classroom and practical laboratory work experiences in the preparation and cooking of a variety of foods are included in the Culinary Arts program.

AWARD TYPES: Associate of Applied Science, Certificate Level 1, Certificate Level 2

AREA OF STUDY: Public Safety, Transportation & Consumer Services

Consumer Arts & Sciences

This program is part of the

Consumer Arts & Sciences Combined Shape Created with Sketch.

Center of Excellence

 
 
 
 
 
 

The Consumer Arts & Sciences Center of Excellence provides technical design, fashion, food, culture, costume, beauty, interior and kitchen design training through its eight award-winning arts and degree or certificate programs.

Degrees and Certificates

Program Outcomes

STUDENTS WILL BE ABLE TO:

yellow-check

Demonstrate professional behavior and work ethic necessary to compete and advance in the hospitality industry Construct, present, and evaluate a variety of culinary dishes.

yellow-check

Demonstrate competence in applying culinary techniques that are necessary in the food service industry. Differentiate the purpose of ingredients used in the preparation of baked goods.

yellow-check

Identify, produce and present professional quality baked goods which is marketable in a professional pastry shop. Employ a solid foundation of techniques for baked and non baked pastry goods.

Program Information

General Requirements

Specialized classroom and practical laboratory work experiences in the preparation and cooking of a variety of foods are included in the Culinary Arts program. Emphasis is placed on the use and care of commercial equipment used in food preparation, sanitation in food handling, cooking and baking methods, preparation of special dishes, food standards, aspects of nutrition, and gourmet cooking.

Since this program is designed to prepare graduates for a career in Culinary Arts, tools and materials are expected to be purchased by students in order to perform routine class and laboratory assignments.

Upon completion of CHEF 1305, Safety and Sanitation, students are eligible to take the National Restaurant Association Education Foundation ServSafe Certification exam. After receiving a passing grade on the exam, students are awarded the ServSafe Health Certificate that is valid for five years.

In addition, please note that a student may only earn one Occupational Skills Award (OSA) per academic year.

TSI testing required prior to first enrollment for all AAS degrees and Level II certificates.

Accreditation

The Associate of Applied Science in Culinary Arts degree and the Associate of Applied Science in Baking & Pastry Arts degree are accredited by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC).

For more information »

Employment

There are 2,221 Chefs and Head Cooks employed in the Greater Houston Area. This number is expected to increase by 10.0% over the next four years.

The estimated annual job openings is 106 jobs a year.
Median Wages - $18.70 hourly, $39,000 annually

Resources

Search for a Culinary Arts Professor or request more information

Get in touch

SUZETTE BRIMMER

 
 
Hours of Operation: Mon.-Fri. 8am-5pm