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CULINARY ARTS
    2014 - 2015 Culinary Arts Program Information

    Also see Pastry Arts


    Program Options:
    AAS - Culinary Arts
    Certificate - Culinary Arts



    Students completing the Culinary Arts program at Collin College will be qualified for a variety of hands-on food preparation positions and career advancement in the food service industry. The food service industry is the largest private sector employer in the United States. The curriculum at Collin College emphasizes a broad selection of hands-on food preparation courses, building on culinary foundation skills that will allow the student to be effective in a commercial kitchen environment. Collin College’s culinary career education offers classes in the daytime and in the evening. The curriculum is designed by industry experts and taught by experienced food service management professionals. The degree program offers an Associate of Applied Science in Culinary Arts. A Certificate in Culinary Arts is also available.

    Students planning to transfer to a college or university should check with a Collin academic advisor prior to beginning this program to verify course transferability.


    ACCREDITATION
    The Culinary Arts Program is fully accredited by the American Culinary Federation Education Foundation.  They may be contacted at:
         180 Center Place Way
         St. Augistine, FL  32095
         800.624.9458
         www.adfchefs.org


    ADMISSION REQUIREMENTS
    Students are required to attend mandatory Culinary Arts Orientation. Please contact program chair for dates and times.


    Note: Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, and working around open flames and with cleaning chemicals.


    AAS – Culinary Arts
    60 credit hours

    An American Culinary Federation (ACF) accredited program. Students will be eligible for Certified Culinarian (CC) upon graduation.


    FIRST YEAR
    First Semester
    CHEF 1301 Basic Food Preparation
    CHEF 1305 Sanitation and Safety 1, 2
    CHEF 2331 Advanced Food Preparation
    ENGL 1301 Composition I
    HAMG 1321 Introduction to Hospitality Industry
    Second Semester
    CHEF 1341 American Regional Cuisine
    CHEF 1345 International Cuisine
    HUMA 1301 Introduction to Humanities I
    (See Humanities / Fine Arts Options)
    IFWA 1310 Nutrition and Menu Planning
    RSTO 1325 Purchasing for Hospitality Operations
    Summer
    HAMG 1319 Computers in Hospitality
    MATH 1332 Math for Liberal Arts I 3

    SECOND YEAR
    First Semester
    CHEF 1310 Garde Manger
    ECON 1301 Introduction to Economics
    (See Social / Behavioral Sciences Options)
    HAMG 1324 Hospitality Human Resources Management
    PSTR 1301 Fundamentals of Baking
    Second Semester
    CHEF 1314 A La Carte Cooking (Capstone)
    CHEF 2380 Cooperative Education - Culinary Arts / Chef Training
    RSTO 1304 Dining Room Service
    SPCH 1321 Business and Professional Communication
    (See Speech Options)


    1. Certification in ServSafe
    2. Certification in Food Protection Management
    3. May substitute MATH-1314 (recommended for transfer students),
    MATH-1316, MATH-1324, MATH-1325, MATH-1342, MATH-1350,
    MATH-1351, MATH-1414, MATH-2305, MATH-2312, MATH-2318,
    MATH-2320, MATH-2413, MATH-2414, MATH-2415, MATH-2417 or
    MATH-2419



    Certificate - Culinary Arts
    24 credit hours

    FIRST YEAR
    First Semester
    CHEF 1301 Basic Food Preparation
    CHEF 1305 Sanitation and Safety 1, 2
    IFWA 1310 Nutrition and Menu Planning
    PSTR 1301 Fundamentals of Baking
    Second Semester
    CHEF 1310 Garde Manger (Capstone)
    CHEF 1341 American Regional Cuisine
    CHEF 1345 International Cuisine
    CHEF 2331 Advanced Food Preparation


    1. Certification in ServSafe
    2. Certification in Food Protection Management



    Note: The second digit in a course number indicates the number of credit hours
    for that course.

    employee photo
    Contact Information
    Department Chair:
    Karen Musa
    PRC-L229
    972.377.1672



    Academic Advisor:
    Yajaira Diaz
    PRC - F132
    972.377.1513

    Department Website:
    http://www.collin.edu/hospitality