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.

Degrees and Certificates

Culinary Arts - AAS

Culinary Arts - Certificate

Culinary Arts - Baking & Pastry - AAS

Culinary Arts - Baking & Pastry - Certificate Level II

Culinary Arts - Baker - Certificate Level I

Culinary Arts - Pastry Cook - Certificate Level I

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.

Program Outcomes

Students will be able to

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

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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