Culinary Arts, A.A.S.

Term 1

• CHEF 1305 - Sanitation and Safety Credit(s): 3
• CHEF 1301 - Basic Food Preparation Credit(s): 3
• PSYC 1300 - Learning Framework Credit(s): 3 (080 Core Component Area ) (THECB-approved Texas Common Core)

Term 2

• PSTR 1301 - Fundamentals of Baking (culi 1206/1207) Credit(s): 3
• IFWA 1318 - Nutrition for the Food Service Professional Credit(s): 3

Term 3

3 SCH Language, Philosophy & Culture OR Creative Arts (040 or 050 Core Component Area  ) (THECB-approved Texas Common Core)

• CHEF 1310 - Garde Manger Credit(s): 3
• RSTO 1321 - Menu Management Credit(s): 3
• ARTS 1301 - Art Appreciation Credit(s): 3 (050 Core Component Area ) (THECB-approved Texas Common Core)

Term 4

• CHEF 2301 - Intermediate Food Preparation Credit(s): 3
• RSTO 1325 - Purchasing for Hospitality Operations (1321) Credit(s): 3
• MATH 1332 - Contemporary Mathematics (quantitativeReasoning) Credit(s): 3 (020 - Core Component Area ) (THECB-approved Texas Common Core)

Term 5

• CHEF 1340 - Meat Preparation and Cooking Credit(s): 3
• RSTO 1313 - Hospitality Supervision (culi 2223) Credit(s): 3

Term 6

• PSTR 2331 - Advanced Pastry Shop (culi1206/1207) Credit(s): 3
• CHEF 2331 - Advanced Food Preparation Credit(s): 3

Term 7

• ENGL 1301 - Composition I (formerly: Composition and Rhetoric) Credit(s): 3 (010 - Core Component Area ) (THECB-approved Texas Common Core)
• RSTO 1304 - Dining Room SERVICE Credit(s): 3
• RSTO 2386 - Internship Credit(s): 3

Term 8

• 3 SCH Language, Philosophy and Culture (040 Core Component Area ) (THECB-approved Texas Common Core)

• CHEF 1314 - A la Carte Credit(s): 3
• HUMA 1301 - Introduction to the Humanities Credit(s): 3

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