CULINARY ARTS
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 the graduate for a specific profession, certain items that are compiled in a cook/chef
tools and materials list are expected to be purchased by the student in order to perform routine class and laboratory
assignments.
The capstone for the Culinary Arts Certificate is CHEF 1364, Practicum, or CHEF 1381, Cooperative Education. The capstone
for the Pastry and Baking Certificate is PSTR 1364, Practicum, or PSTR 1381, Cooperative Education or PSTR 2307 Cake
Decorating II.
For more information, contact the Culinary Arts Department at 713-718-6069 or 713-718-6072 or e-mail
ezat.moradi@hccs.edu.WORKFORCE DEGREES AND CERTIFICATES HUMAN DEVELOPMEN
CULINARY ARTS SPECIALIZATION (AAS)
FIRST YEAR
FIRST SEMESTER CREDITS
CHEF 1212 Food Service Operation/Systems I ..................................2
CHEF 1301 Basic Food Preparation ...................................................3
CHEF 2201 Intermediate Food Preparation ........................................2
CHEF 2231 Advanced Food Preparation ............................................2
CHEF 1305 Sanitation and Safety .......................................................3
RSTO 1325 Purchasing for Hospitality Operations ..............................3
Semester Total 15
SECOND SEMESTER CREDITS
XXXX #3## Math/Natural Science General Education Elective OR
MATH 1314 College Algebra ...............................................................3
CHEF 1314 A‘ La Carte Cooking .........................................................3
CHEF 2302 Saucier .............................................................................3
RSTO 2301 Principles of Food and Beverage Control ........................3
Semester Total 12
THIRD SEMESTER CREDITS
CHEF 1345 International Cuisine.........................................................3
CHEF 1310 Garde Manger ..................................................................3
CHEF 1341 American Regional Cuisine……………………..................3
Semester Total 9
SECOND YEAR
FIRST SEMESTER CREDITS
CHEF 2336 Charcuterie ...................................................................….3
XXXX #3## Approved Humanities/Fine Arts Elective .....................…...3
PSTR 1340 Plated Desserts .................................................….............3
HAMG 1324 Hospitality Human Resources Management ....................3
Semester Total 12
SECOND SEMESTER CREDITS
XXXX #3## Speech Elective ..…………….............................................3
XXXX #3## General Education Elective …............................................3
CHEF 1302 Principles of Healthy Cuisine ......…...................................3
XXXX #3## Social Sciences General Education Elective .…................3
CHEF 1364 Practicum (or Field Experience) - Culinary Arts/Chef Training OR
CHEF 1381 Cooperative Education - Culinary Arts/Chef Training ....…3
Semester Total 15
Program Total 63
CULINARY ARTS SPECIALIZATION AAS DEGREE
SEMESTER FEE SUMMARY
C.R.
1ST Year (total of 37 credits)
1st Semester (15 credits)
For residence in HISD district
For residence outside of HISD district
For out of state student
$810.75 not including lab fee
$1,620.75 not including lab fee
$1,920.75 not including lab fee
2nd Semester (12 credits)
For residence in HISD district
For residence outside of HISD district
For out of state student
$651
$1,299
$1,539
not including lab fee
not including lab fee
not including lab fee
3rd Semester ( 9 credits)
For residence in HISD district
For residence outside of HISD district
For out of state student
$488.25 not including lab fee
$974.25 not including lab fee
$1,154.25 not including lab fee
2ND Year (total of 26 credits)
1st Semester (12 credits)
For residence in HISD district
For residence outside of HISD district
For out of state student
$651
$1,299
$1,539
not including lab fee
not including lab fee
not including lab fee
2nd Semester (15 credits)
For residence in HISD district
For residence outside of HISD district
For out of state student
$810.75 not including lab fee
$1,620.75 not including lab fee
$1,920.75 not including lab fee
IN HISD DISTRICT
OUTSIDE OF HISD
OUT OF STATE
AAS Degree Totals $3,411.75 not including lab fee $6,813.75 not including lab fee $8,073.75 not including lab fee
A total of 63 credits are required to complete AAS DEGREE in Culinary Arts.
(ALL PRICES ARE SUBJECT TO CHANGE)
CULINARY ARTS CERTIFICATE PROGRAM
CERTIFICATE
FIRST SEMESTER CREDITS
CHEF 1212 Food Service Operation/Systems I ..................................2
CHEF 1301 Basic Food Preparation ...................................................3
CHEF 2201 Intermediate Food Preparation ........................................2
CHEF 2231 Advanced Food Preparation ............................................2
CHEF 1305 Sanitation and Safety .......................................................3
RSTO 1325 Hospitality Purchasing Management ...............................3
Semester Total 15
SECOND SEMESTER CREDITS
CHEF 1314 A‘ La Carte Cooking .........................................................3
CHEF 2302 Saucier .............................................................................3
CHEF 1310 Garde Manger ..................................................................3
RSTO 2301 Principles of Food and Beverage Control ........................3
XXXX #3## Department Approved Elective ....................................….3
Semester Total 15
THIRD SEMESTER CREDITS
CHEF 1364 Practicum (or Field Experience) - Culinary Arts/Chef Training OR
CHEF 1381 Cooperative Education - Culinary Arts/Chef Training ...…..3
PSTR 1340 Plated Desserts .........................…..................................…3
CHEF 1345 International Cuisine ..................…...............…..............….3
CHEF 1341 American Regional Cuisine …………………….…...............3
Semester Total 12
Program Total 42
CULINARY ARTS CERTIFICATE PROGRAM
SEMESTER FEE SUMMARY
C.R.
1st Semester (15 credits)
For residence in HISD district
For residence outside of HISD district
For out of state student
$810.75
not including lab fee
$1,620.75 not including lab fee
$1,920.75 not including lab fee
2nd Semester (15 credits)
For residence in HISD district
For residence outside of HISD district
For out of state student
$810.75
not including lab fee
$1,620.75 not including lab fee
$1920.75 not including lab fee
3rd Semester (12 credits)
For residence in HISD district
For residence outside of HISD district
For out of state student
$651
$1,299
$1,539
IN HISD DISTRICT
OUTSIDE OF HISD
not including lab fee
not including lab fee
not including lab fee
OUT OF STATE
Certificate Totals $2,272.50 not including lab fee 4,540.50 not including lab fee $5,380.50 not including lab fee
A total of 42 credits are required to complete the Certificate Program in Culinary Arts.
(ALL PRICES ARE SUBJECT TO CHANGE)
STEPPING INTO THE HOSPITALITY/CULINARY PROGRAM FIELDS OF ART.
To begin a career in Houston Community College Culinary Arts Field, student must
complete the following Steps.
STEP 1
APPLICATION FOR ADMISSIONS
Students can access the application on-line, www.hccs.edu
For ease in applying, Welcome Center located @ the Central Campus,
1300 Holman is available to students interested in applying on-line.
For more information call (713) 718-6000 or (713) 718-6055
Willie Lee Gay Hall on Airport and 288 South Lake Jackson Freeport,
You may use the on-line registration in The Rotunda area. For more
Information call (713) 718-6634. If student has the Internet in the home and needs a walk
through, please call or email carrie.robinson@hccs.edu (713) 718-6069 Carrie Robinson
Hospitality/Culinary Arts Secretary for further help.
STEP 2
COUNSELING OFFICE
Obtain a Degree Plan in Culinary Arts field of choice. Any Houston Community College
counselor can assist students. Acquire information about the Assessment Test if you are
a NEW STUDENT. Set appointment to take Assessment Test, cost $25. For more
information you may call Central campus help line (713) 718-6000. Central Counseling
Office can also help you (713) 718-6120. Willie Lee Gay Hall on Airport and 288 South
Lake Jackson Freeport help line (713) 718-6634 or (713) 718-6737.
STEP 3
FINANCIAL AID OFFICE
Apply for Financial Aid as soon as student knows he/she is interested in becoming a Houston
Community College student. You may also access Financial Aid on-line, www.fafsa.ed.gov.
STEP 4
REGISTER CLASSES
Set appointment with Carrie Robinson, Hospitality/Culinary Arts Secretary to schedule classes. Ask
about payment options, regardless if you are a high school graduate or a Senior Citizen.
CULINARY ARTS
TOOLS & PRICE LIST
TOOLS
1. Cook Knife
2. Paring Knife
3. Flexible Boning Knife
4. Steel
5. Wavy Edge Slicer
6. Premiums Swivel Peeler
7. Fork w/handle
8. Tongs (heat resistant handle)
9. Pocket Thermometer
10. Whip (heat resistant)
11. Gray Slotted Spatula
12. Case Cutlery.
13. Zester
14. Measuring Cup
15. Measuring Spoons
UNIFORM/ATTIRE
Skull Cap
Chef Pants
Chef Coat
Leather Shoes
Size
10”
3¼
6” Semi
(12) or 10”
12”
10”
12”
10”
12”
14 p ea
COLOR
white
checkered
white
black, slip resistant
All materials may be purchased at HCCS Central Campus Bookstore. Culinary Arts has a
package deal so purchases can be a little easier. Students may contact Ace Mart Restaurant
Supply to purchase supplies also.
Central Bookstore
(713) 718-8255
CULINARY ARTS PROGRAM BOOKLIST
COURSE & BOOK TITLE
NEW
USED
CHEF 1212
On Food and Cooking, Reprint Edition
Harold McGhee – Collier Books, Publisher
$22.00
$16.50
CHEF 1301
Becoming a Chef
Andrew Domenburg, John Whiley & Sons, Publisher
$29.95
$22.50
CHEF 1301,2201,2231
Essentials Of Professional Cooking w/ CD Rom
Chef Tec, Food and Beverage Institute
Wayne Gisslen, Publisher
$91.45
$68.60
CHEF 1305
Applied Food Service Sanitation Serve Safe
$100.75
$75.60
$80.75
$60.60
CHEF 1310
Garde Manager
RSTO 1325
Purchasing Selection & Procurement 6th Edition
John Wiley
PASTRY & BAKING
All Pastry Classes
ON BAKING
Eddy Van Damme, Co-Author
$100.00
All textbooks may be purchased at HCCS Central Campus Bookstore. Give the bookstore
attendant the printed copy of your schedule if you are uncertain about the textbook you are
purchasing.
Central Bookstore
(713) 718-8255