Course Catalog - Culinary Arts

Culinary Arts

Business & Industry Endorsement

PR: Prerequisite   |   CR: Credit for Course   |   SEM: Semesters   |   LC: Local Credit

(It is recommended students follow the program of study sequence level 1-4 as outlined by TEA.)

Level 1: Introduction to Culinary Arts #8422

This course will emphasize the principles of planning, organizing, staffing, directing, and controlling the management of a variety of food service operations. The course will provide insight into the operation of a well-run restaurant. Introduction to Culinary Arts will provide insight into food production skills, various levels of industry management, and hospitality skills. This is an entry level course for students interested in pursuing a career in the food service industry. This course is offered as a classroom and laboratory-based course.

SEM:2 CR:1

Level 2: Culinary Arts #8420

Level 2: Culinary Arts D #8423

This course begins with the fundamentals and principles of the art of cooking and the science of baking and includes management and production skills and techniques. Students can pursue a national sanitation certification or other appropriate industry certifications. This course is offered as a laboratory-based course.

SEM: 2 CR: 2

Level 3: Advanced Culinary Arts #8424

Level 3: Advanced Culinary Arts D #8427

Advanced Culinary Arts will extend content and enhance skills introduced in Culinary Arts by in-depth instruction of industry-driven standards in order to prepare students for success in higher education, certifications, and/or immediate employment.

PR: Culinary Arts

SEM: 2 CR: 2

Level 4: Practicum in Culinary Arts #8421

Level 4: Practicum in Culinary Arts D #8428

This Course is a unique practicum that provides occupationally specific opportunities for students to participate in a learning experience that combines classroom instruction with actual business and industry career experiences. Practicum in Culinary Arts integrates academic and career and technical education; provides more interdisciplinary instruction; and supports strong partnerships among schools, businesses, and community institutions with the goal of preparing students with a variety of skills in a fast-changing culinary art based workplace.

PR: Culinary Arts

SEM: 2 CR: 2

Level 4: Food Science #8430

In this course students conduct laboratory and field investigations, use scientific methods during investigations, and make informed decisions using critical thinking and scientific problem solving. Food Science is the study of the nature of foods, the causes of deterioration in food products, the principles underlying food processing, and the improvement of foods for the consuming public.

PR: one credit in biology, one credit in chemistry, and at least one credit in a Level 2 or higher course from the hospitality and tourism career cluster. 

SEM: 2 Science CR: 1