TSTC Curriculum

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Culinary Arts-Food Service Specialist
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."
        
Certificate of Completion - 2013LecLabContCredit
Semester 1
CHEF1205  Sanitation & Safety12482
CHEF1301  Basic Food Preparation181443
IFWA1205  Food Service Equipment & Planning13642
RSTO1204  Dining Room Service14802
POFT1321  Business Math23803
Total Hours62041612
Semester 2
CHEF2301  Intermediate Food Preparation181443
FDNS1305  Nutrition30483
IFWA1219  Meat Identifying & Processing14802
RSTO2301  Principles of Food and Beverage Controls22643
Total Hours71433611
Semester 3
CHEF1314  A la Carte Cooking ° ‡ 24963
RSTO1325  Purchasing for Hospitality Operations22643
PSTR 1401  Fundamentals of Baking261284
POFT1301  Business English30483
Total Hours91233613
 
Grand Totals2246108836
 
Notes
º This course has been designated as the capstone course
† Courses articulated with high schools
‡ Courses with external learning experience




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