culinary arts
associate degree
TSI testing is required prior to first enrollment
FIRST YEAR
First
LEAD
CHEF
CHEF
CHEF
CHEF
RSTO
Semester Credits
1200 Workforce Development & Critical Thinking* ................... 2
1301 Basic Food Preparation** .................................................3
2201 Intermediate Food Preparation** ......................................2
2231 Advanced Food Preparation** ..........................................2
1305 Sanitation and Safety .......................................................3
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 1313 Food Service Operation/Systems .....................................3
CHEF 1314 A’ La Carte Cooking .........................................................3
CHEF 2302 Saucier .............................................................................3
RSTO 2301 Principles of Food & Beverage Control ............................3
Semester Total 15
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
CHEF
XXXX
PSTR
HAMG
Semester Credits
2336 Charcuterie .......................................................................3
#3## Approved Humanities/Fine Arts Elective ..........................3
1341 Plated Desserts ................................................................3
1324 Hospitality Human Resources Management .................... 3
Semester Total 12
Second Semester Credits
XXXX #3## Speech Elective ................................................................3
XXXX #3## General Education Elective ..............................................3
XXXX #3## Social Sciences General Education Elective.................... 3
CHEF 1302 Principles of Healthy Cuisine ............................................3
CHEF 1364 Practicum – Culinary Arts/Chef Training*** OR
CHEF 1381 Cooperative Education –
Culinary Arts/Chef Training*** ...........................................3
Semester Total 15
Program Total 66
*Student Success Course
** Block subject; must be taken together in one semester
***Capstone
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 graduates for a specific
profession, certain items that are compiled in a cook/chef tools
and materials list are expected to be purchased by students in
order to perform routine class and laboratory assignments.
Upon completion of the CHEF 1305, Safety and Sanitation,
students are eligible to take the National Restaurant Association
Education Foundation ServSafe Health Certificate that is valid for
five (5) years.
HCC Administration Building
3100 Main Street
Houston, TX 77002
Christy Sykes
Program Coordinator
Culinary Arts
713-718-6069
christy.sykes@hccs.edu
culinary arts
certificate
TSI testing is required prior to first enrollment
FIRST YEAR
First
LEAD
CHEF
CHEF
CHEF
CHEF
RSTO
Semester Credits
1200 Workforce Development & Critical Thinking* ................... 2
1301 Basic Food Preparation** .................................................3
2201 Intermediate Food Preparation** ......................................2
2231 Advanced Food Preparation** ..........................................2
1305 Sanitation and Safety .......................................................3
1325 Purchasing for Hospitality Operations ..............................3
Semester Total 15
Second Semester Credits
CHEF 1313 Food Service Operation/Systems .....................................3
CHEF 1314 A’ La Carte Cooking .........................................................3
CHEF 2302 Saucier .............................................................................3
CHEF 1310 Garde Manger ...................................................................3
XXXX #3## Department Approved Elective ..........................................3
Semester Total 15
Third Semester Credits
RSTO 2301 Principles of Food & Beverage Control ............................3
PSTR 1341 Plated Desserts ................................................................3
CHEF 1345 International Cuisine .........................................................3
CHEF 1341 American Regional Cuisine ...............................................3
CHEF 1364 Practicum–Culinary Arts/Chef Training*** OR
CHEF 1381 Cooperative Education–Culinary Arts/Chef Training***..... 3
Semester Total 15
Program Total 45
*Student Success Course
** Block subject; must be taken together in one semester
***Capstone
culinary arts
tuition summary
Tuition cost only. For total costs, see Gainful Employment Sheet
Prices are subject to change without prior notice
Updated June 2012
CULINARY ARTS, ASSOCIATE (AAS)
1st Semester 2nd Semester 3rd Semester 4th Semester 5th Semester
15 credits
15 credits
9 credits
12 credits
15 credits
IN-DISRICT (HISD)
OUT-DISRICT
OUT OF STATE
$1,012.50
$2,092.50
$2,340.00
$1,012.50
$2,092.50
$2,340.00
$611.70
$1,259.70
$1,408.20
$813.60
$1,677.60
$1,875.00
$1,012.50
$2,092.50
$2,340.00
CULINARY ARTS, CERTIFICATE
1st Semester 2nd Semester 3rd Semester
15 credits
15 credits
15 credits
IN-DISRICT (HISD)
OUT-DISRICT
OUT OF STATE
$1,012.50
$2,092.50
$2,340.00
$1,012.50
$2,092.50
$2,340.00
$1,012.50
$2,092.50
$2,340.00
Total
45 credits
$3,037.50
$6,277.50
$7,020.00
Total
66 credits
$4,462.80
$9,214.80
$10,303.20
culinary arts
gainful employment
CULINARY ARTS, ASSOCIATE (AAS)
Prices are subject to change without prior notice
TEXTBOOKS
HCC Bookstore
New
Used
Rental
$109.20
$81.90
$53.50
CHEF 1301 - On Cooking: A Textbook of Culinary Fundamentals
ISBN-13: 9780135118054
CHEF 2201 - On Food & Cooking
ISBN-13: 978-0684800011
CHEF 2231 - Becoming a Chef
ISBN-13: 978-0471152095
CHEF 1305 - Servsafe® Coursebook Fifth Edition
ISBN- 978-1582802633
RSTO 1325 - Purchasing Selection & Procurement 8th Ed.
ISBN- 978-0470290460
RSTO 2301 - Principles of Food, Beverage & Labor Cost for the
Hotel & Restaurant 9th Ed. ISBN- 978-0471783473
CHEF 1310 - Garde Manger 3rd Ed. The Art & Craft of the Cold
Kitchen ISBN- 978-0470381878
CHEF 1341 - American Regional 2nd Ed.
ISBN- 978-0471682943
CHEF 1302 - Techniques of Healthy Cooking
ISBN- 978-0470052327
LEAD 1200 - BNDL: ACP HCC LEAD 1200 Reach Potential
ISBN- 978-1133298670
HAMG 1324 - Supervision in the Hospitality Industry 6th Ed.
ISBN- 978-0470077832
Estimated Total Cost for Elective Courses
www.amazon.com
New
Used
$88 +$4
$78 +$4
$40
$30
$19.60
$20+$4
$18+$4
$29.95
$22.45
$14.70
$17+$4
$12+$4
$114.65
$86.00
−−
$76.00
$50.00
$113.45
$85.00
$54.00
$80.00
$60.00
$111.45
$84.00
$51.00
$80.00
$40.00
$78.55
$59.00
−−
$48.00
$36.00
$54.65
$41.00
$26.00
$50.00
$42.00
$65
$49.00
$32.00
$41.00
$26.00
$88.95
$67.00
−−
−−
−−
$113.45
$85.00
−−
$70.00
$40.00
$550.00
TOTAL LAB FEES* $186.00
SUPPLIES
CULINARY TOOL KIT
Includes:
10" Chef Knife
12" Serrated Slicer
Carving Fork
Vegetable Peeler
3" Paring Knife
UNIFORMS
Estimated cost: $281.60, available at HCC Cental Bookstore (T 713 528 0872)
6" Semi Flexible Boning Knife
Heat Resistant Rubber Spatula
Heat Resistant Piano Wire Whip 10"
12" Tongs with Het Resistant Handle
Pocket Thermometer (reads 0°-220°F)
Online purchase
www.happychefuniforms.com
www.chefwear.com
www.chefworks.com
www.culinaryclassics.com
10"-12" Steel
Stainless Dry Cup Measures
Stainless Measuring Spoons
Standard Roll-Up Knife Bag
Bookstore also carries basic uniforms except Shoes
Jacket
Pants
Skull Cap
Shoes
$ 31.99 $ 29.99 $
9.99
$89
Shoes at reasonable prices at Amazon.com
Crocs Clogs are acceptable, but MUST be black and
not have holes/openings in the foot portion of the clog
* Total Lab Fees, charged in addition to tuiton fees
culinary arts
gainful employment
CULINARY ARTS, CERTIFICATE
Prices are subject to change without prior notice
TEXTBOOKS
CHEF 1301 - On Cooking: A Textbook of Culinary Fundamentals
ISBN-13: 9780135118054
CHEF 2201 - On Food & Cooking
ISBN-13: 978-0684800011
CHEF 2231 - Becoming a Chef
ISBN-13: 978-0471152095
CHEF 1305 - Servsafe® Coursebook Fifth Edition
ISBN- 978-1582802633
RSTO 1325 - Purchasing Selection & Procurement 8th Ed.
ISBN- 978-0470290460
RSTO 2301 - Principles of Food, Beverage & Labor Cost for the
Hotel & Restaurant 9th Ed. ISBN- 978-0471783473
CHEF 1310 - Garde Manger 3rd Ed. The Art & Craft of the Cold
Kitchen ISBN- 978-0470381878
CHEF 1341 - American Regional 2nd Ed.
ISBN- 978-0471682943
LEAD 1200 - BNDL: ACP HCC LEAD 1200 Reach Potential
ISBN- 978-1133298670
Estimated price list for Elective courses :
HCC Bookstore
New
Used
Rental
$109.20
$81.90
$53.50
www.amazon.com
New
Used
$88 +$4
$78 +$4
$40
$30
$19.60
$20+$4
$18+$4
$29.95
$22.45
$14.70
$17+$4
$12+$4
$114.65
$86.00
−−
$76.00
$50.00
$113.45
$85.00
$54.00
$80.00
$60.00
$111.45
$84.00
$51.00
$80.00
$40.00
$78.55
$59.00
−−
$48.00
$36.00
$54.65
$41.00
$26.00
$50.00
$42.00
$88.95
$67.00
−−
−−
−−
$100.00
TOTAL LAB FEES* $150.00
SUPPLIES
CULINARY TOOL KIT
Includes:
10" Chef Knife
12" Serrated Slicer
Carving Fork
Vegetable Peeler
3" Paring Knife
UNIFORMS
Estimated cost: $281.60, available at HCC Cental Bookstore (T 713 528 0872)
6" Semi Flexible Boning Knife
Heat Resistant Rubber Spatula
Heat Resistant Piano Wire Whip 10"
12" Tongs with Het Resistant Handle
Pocket Thermometer (reads 0°-220°F)
Online purchase
www.happychefuniforms.com
www.chefwear.com
www.chefworks.com
www.culinaryclassics.com
10"-12" Steel
Stainless Dry Cup Measures
Stainless Measuring Spoons
Standard Roll-Up Knife Bag
Bookstore also carries basic uniforms except Shoes
Jacket
Pants
Skull Cap
Shoes
$ 31.99 $ 29.99 $
9.99
$89
Shoes at reasonable prices at Amazon.com
Crocs Clogs are acceptable, but MUST be black and
not have holes/openings in the foot portion of the clog
* Total Lab Fees, charged in addition to tuiton fees
culinary arts
BLOCK CLASS, MUST BE TAKEN TOGETHER
CHEF 1313 | Food Service Operations / Systems
Credit: 3 (3 lecture)
course descriptions
An overview of the information needs of food and lodging properties.
Emphasis on both front, back, and material management utilizing computer
systems.
CHEF 1302 | Principles of Healthy Cuisine
Prerequisites: CHEF 1301, 2201, 2231, 1310, 1341, 1345, 2336
Credit: 3 (2 lecture, 4 lab)
CHEF 1301 | Basic Food Preparation
Credit: 3 (2 lecture, 4 lab)
Introduction to the principles of planning, preparation, and presentation of
nutritionally balanced meals. Adaptation of basic cooking techniques to lower
the fat and caloric content. Alternative methods and ingredients will be used to
achieve a healthier cooking style.
A study of the fundamental principles of food preparation and cookery to
include Brigade System, cooking techniques, materials handling, heat
transfer, sanitation, safety, nutrition, and professionalism. Must be taken
concurrently with Intermediate and Advanced Food Preparation.
CHEF 2201 | Intermediate Food Preparation
Credit: 2 (1 lecture, 4 lab)
Continuation of previous food preparation course. Topics include the
concept of precooked food items, as well as scratch preparation. Covers full
range of food preparation techniques. Must be taken concurrently with Basic
and Advanced Food Preparation.
CHEF 2231 | Advanced Food Preparation's
Credit: 2 (1 lecture, 4 lab)
Topics include the concept of pre-cooked food items and the preparation of
canapes, hors d'oeuvres, and breakfast items. Must be taken concurrently
with Basic and Intermediate Food Preparation.
CHEF 1305 | Sanitation and Safety
Credit: 3 (3 lecture)
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.
Pre or Co-Requisite for all Lab Classes.
CHEF 1314 | A' La Carte Cooking
Prerequisites: CHEF 1301, 2201, 2231
Credit: 3 (2 lecture, 4 lab)
A course in a la carte or "cooking to order" concepts. Topics include menu
and recipe interpretation and conversion, organization of work station,
employment of appropriate cooking methods, plating and saucing principles.
CHEF 2302 | Saucier
Prerequisites: CHEF 1301, 2201, 2231
Credit: 3 (2 lecture, 4 lab)
Instruction in the preparation of stocks, soups, classical sauces,
contemporary sauces, accompaniments, and the pairing of sauces with a
variety of foods.
CHEF 1310 | Garde Manger
Prerequisites: CHEF 1301, 2201, 2231
Credit: 3 (2 lecture, 4 Lab)
A study of specialty foods and garnishes. Emphasis on design, techniques,
and display of fine foods.
CHEF 1341 | American Regional Cuisine
Prerequisites: CHEF 1301, 2201, 2231
Credit: 3 (2 lecture, 4 lab)
A study of the development of regional cuisine s in the United States with
emphasis on the similarities in production and service systems. Application of
skills develop, organize and build a portfolio of recipes strategies and
production systems.
CHEF 1345 | International Cuisine
Prerequisites: CHEF 1301, 2201, 2231
Credit: 3 (2 lecture, 4 lab)
The study of classical cooking styles associated with the preparation and
service of international and ethnic cuisine s. Topics includes similarities
between food production systems used in the United States and other regions
of the world.
CHEF 2336 | Charcuterie
Prerequisites: CHEF 1301, 2201, 2231, 1310
Credit: 3 (2 lecture, 4 Lab)
Advanced concepts in the production of sausages, pates and related forced
meats preparations.
CHEF 1364 | Practicum (Field Experience)
Prerequisite: Department Approval
Credit: 3 (1 lecture, 20 Lab)
Practical, general workplace training supported by an individualized learning
plan developed by the employer, college, and student.
CHEF 1381 | Cooperative Education
Prerequisite: Department Approval
Credit: 3 (1 lecture, 20 lab)
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.
PSTR 1340 | Plated Desserts
Credit: 3 (2 lecture, 4 lab)
Preparation and service of hot and cold desserts with a focus on individual
desserts, a la minute preparations, and numerous components within one
preparation. Emphasis on station organization, timing, and service coordination
for restaurant dessert production.
admission steps
To begin a career in Houston Community College Culinary or Baking/Pastry Arts Field, students MUST
complete the following steps:
1 | APPLICATION FOR ADMISSIONS
•
•
•
•
Submit an application for admission at http://www.hccs.edu/application; click “Semester Credit
Hour”
Attend a two-hour (2) mandatory New Student Pre-enrollment Session
Learning Hub Science Building (LHSB) Room 116 located at 1300 Holman. Obtain a pre-enrollment
pass from the Enrollment Services Office 713.718.6111 or 713.718.6500. Sessions are held on a firstcome, first-served basis, having a cap of 20 students.
Submit Meningitis Documentation to Admissions & Records Office via fax 713.718.2882 or email
vaccine@hccs.edu after filling out attached form
All new students less than 30 years old are required to show proof of receipt of bacterial meningitis
vaccination dose or booster within the last five years and at least 10 days to the start of your class
Distance Education students are not exempt from attending the pre-enrollment sessions nor the
submitting a Meningitis documentation.
2 | COUNSELING OFFICE
•
•
•
•
Obtain a Degree Plan in Culinary/Pastry 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 or Central Counseling Office
713.718.6120. Willie Lee Gay Hall on Airport and 288 South Lake Jackson Freeport help line
713.718.6634 or 713.718.6737.
3 | FINANCIAL AID OFFICE
•
Apply for Financial Aid if needed.
You may access Financial Aid on-line, www.fafsa.ed.gov or by phone 713.718.8490
4 | REGISTER FOR CLASSES
•
Registration for classes is done online with Student ID & Password at www.hccs.edu.
For further questions, you may set an appointment with an office assistant by calling 713.718.6069 or
contact division secretary, Angela Mealy, in the Lifestyle & Career Arts Department at 713.718.6152