Culinary Arts One-Year Certificate

So you live life in the fast lane, and you’d rather microwave than slow cook, and drive-thrus were made for you. Texarkana College Culinary Arts has a certificate plan just for you. In half the time of our Associate of Arts program, you can be out of class and into a career.

Why wait for your future, when you could start today?

Certificate Plan

This program follows a structured schedule, Monday – Friday from 8 AM to 3 PM.

 

First Semester Hours   Second Semester Hours
CHEF 1305
Sanitation & Safety
3 LEAD 1100
Workforce Development with Critical Thinking
1
RSTO 1313
Hospitality Supervision
3 CHEF 2301
Intermediate Food Preparation
3
RSTO 1325
Purchasing for Hospitality Operations
3 CHEF 1345
International Cuisine
3
CHEF 1401
Basic Food Preparation
4 CHEF 1310
Garde Manger
3
HAMG 2207
Hospitality Marketing & Sales
2 HAMG 1221
Introduction to Hospitality Industry
2
  PSTR 1301
Fundamentals of Baking
3
Total 15   Total 15

 

Third Semester Hours      
RSTO 1221
Menu Management
2
CHEF 1341
American Regional Cuisine
3
DITA 1300
Dietary Manager I
3
CHEF 1480
Cooperative Ed – Chef Training
4
Total
Total Hours
12
42
     

Gainful Employment

Have questions about this program, the costs involved and what job prospects may exist in the marketplace?  Check our Gainful Employment report.

To learn more, please contact us.

Suzanne Lasagna
Culinary Arts Coordinator
(903) 823-3061
email
Brandon Washington
Dean of Workforce & Continuing Education
(903) 823-3232
email

Culinary Arts Course Descriptions

CHEF 1205 Sanitation and Safety

A study of personal cleanliness; sanitary practices in food preparation; causes, investigation, control of illness caused by food contamination (Hazard Analysis Critical Control Points); and work place safety standards.

CHEF 1310 Garde Manger

Study of specialty foods and garnishes. Emphasis on design, techniques, and display of fine foods.

CHEF 1345 International Cuisine

The study of classical cooking skills associated with the preparation and service of international and ethnic cuisines. Topics include similarities between food production systems used in the United States and other regions of the world.

CHEF 1401 Basic Food Preparation

A study of the fundamental principles of food preparation and cookery to include Brigade System, cooking techniques, material handling, heat transfer, sanitation, safety, nutrition, and professionalism.

CHEF 1480 Coop. Education – Culinary Arts/Chef Training

Career-related activities encountered in the student’s area of specialization offered through an individualized agreement among the college, employer, and student. Under the supervision of the college and the employer, the student combines classroom learning with work experience. Includes a lecture component.

CHEF 2301 Intermediate Food Preparation

Continuation of previous food preparation course. Topics include the concept of pre-cooked food items, as well as scratch preparation. Covers full range of food preparation techniques.

HAMG 1221 Introduction to Hospitality

Introduction to the elements of the hospitality Industry.

HAMG 2207 Hospitality Marketing & Sales

Identification of the core principles of marketing and sales and their impact on the hospitality industry.

IFWA 1205 Food Service Equipment & Planning

A study of various types of food service equipment and the planning of equipment layout for product flow and efficient operation.

IFWA 1318 Nutrition for the Food Service Professional

An introduction to nutrition including nutrients, digestion and metabolism, menu planning, recipe modification, dietary guidelines and restrictions, diet and disease, and healthy cooking techniques.

PSTR 1301 Fundamentals of Baking

Fundamentals of baking including dough, quick breads, pies, cakes, cookies, tarts, and doughnuts. Instruction in flours, fillings, and ingredients. Topics include baking terminology, tool and equipment use, formula conversions, functions of ingredients, and the evaluation of baked products.

RSTO 1221 Menu Management

A study of the food service principles involved in menu planning, layout, and evaluation for a variety of types of facilities and service methods. Emphasis on analysis of menu profitability, modification, commodity use, and other activities generated by the menu.

RSTO 1304 Dining Room Service

Introduces the principles, concepts, and systems of professional table service. Topics include dining room organization, scheduling, and management of food service personnel.

RSTO 1313 Hospitality Supervision

An overview of the information needs of food and lodging properties. Emphasis on both front, back, and material management utilizing computer systems.

RSTO 1325 Purchasing for Hospitality Operations

Study of purchasing and inventory management of foods and other supplies to include development of purchase specifications, determination of order quantities, formal and informal price comparisons, proper receiving procedures, storage management, and issue procedures. Emphasis on product cost analysis, yields, pricing formulas, controls, and record keeping at each stage of the purchasing cycle.