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corner Curriculum
TSTC Curriculum

Year:
Type:

Culinary Arts
Employment in the field of culinary arts is expected to increase rapidly due to population growth, higher family and personal incomes and more leisure time that will allow people to dine out more often. Professionals in this field must have a wide range of skill and expertise in preparing appetizing, appealing foods. This program emphasizes perfection of cooking techniques through specialized training in planning and preparation.

In this program, students will learn to:

• Follow recipes using standard weight and measures
• Prepare a wide variety of foods
• Maintain quality in all cookery
• Utilize industry-standard kitchen tools and equipment

Admissions Requirements

Students must complete the admissions requirements listed under "Admissions Information."
        
Associate of Applied Science Degree - 2013LecLabContCredit
Semester 1
CHEF1205  Sanitation & Safety12482
CHEF1301  Basic Food Preparation181443
IFWA1205  Food Service Equipment & Planning13642
RSTO1204  Dining Room Service14802
POFT1321  Business Math * 23803
Total Hours62041612
Semester 2
CHEF2301  Intermediate Food Preparation181443
FDNS1305  Nutrition30483
IFWA1219  Meat Identifying & Processing14802
RSTO2301  Principles of Food and Beverage Controls22643
SOCI1301  Introductory Sociology † * 30483
Total Hours101438414
Semester 3
CHEF1314  A la Carte Cooking24963
RSTO1325  Purchasing for Hospitality Operations22643
PSTR 1401  Fundamentals of Baking261284
ENGL1301  Composition I30483
Total Hours91233613
Semester 4
IFWA2437  Special Projects & Field Work261284
RSTO1313  Hospitality Supervision22643
RSTO2307  Catering14803
BIOL1308  Biology for Non-Science Majors I † * 30483
BIOL1108  Biology for Non-Science Majors Laboratory I † * 03481
  Humanities/Fine Arts Elective † 30483
Total Hours111541617
Semester 5
IFWA2341  Specialized Food Preparation ° ‡ ** 161123
RSTO1221  Menu Management12482
  Speech Elective † 30483
RSTO1201  Beverage Management14802
BMGT1327  Principles of Management † ** 22643
CHEF2341  Advanced Culinary Competition24963
Total Hours101844816
 
Grand Totals4679200072
 
Notes
º This course has been designated as the capstone course
† Courses articulated with high schools
‡ Courses with external learning experience
* SOCI 1301 or Social Behavioral Elective
* POFT 1321 or MATH 1314
** CHEF 2480 or CHEF 2680 (Co-op ‡) may be taken in place of the capstone course
* BMGT 1327 or HRPO 2301
* BIOL 1408 or (BIOL 1308 and BIOL 1108)










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