Collin College Logo
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.acfchefs.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

Third Semester
HAMG   1319       Computers in Hospitality
MATH   1332       Math for Liberal Arts I3


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.

Pastry Class 063
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