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

Baking and Pastry - AAS

Baking and Pastry - Certificate

Baker - Certificate

Pastry Cook Level I - Certificate

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 - (Culinary Arts)

 
 
 
 
 
 

Students will be able to:

  • Apply methods of food and beverage preparation and service that illustrate a high level of skill and professionalism needed for advancement in the dynamic culinary industry
  • Demonstrate proper sanitation and safety procedures in areas of personal hygiene, proper attire, food handling and storage and chemical and equipment use
  • Analyze food and beverage costs and identify necessary controls to efficiently manage and ensure profitability in a food service establishment
  • Evaluate and select appropriate sustainability principles and practices necessary for responsible management of operations within a community

Program Outcomes - (Baking & Pastry)

 
 
 
 

Students will be able to:

  • Demonstrate the use of the metric system and baker’s percentage
  • Select the correct techniques and procedures for preparing various types of baked goods as they apply to formula
  • Analyze food and production costs and identify necessary controls to efficiently manage and ensure profitability in a bakery operation
  • Design and construct traditional, modern, and special dietary needs pastry products that cater to our community

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