Culinary Arts, Associate of Applied Science
Do you love food? Do you enjoy cooking? Do you have a taste for a fast-paced, high-energy career in the kitchen? Do you dream of being the next celebrity chef? If so, San Jacinto College can help your dreams come true! Our program allows you to work within the industry while you build your education. If your ambitions are more specific, you can also choose to specialize as an assistant cook, baker or baker’s helper, or in basic cooking or specialty foods.
The San Jacinto College Culinary Arts program:
- Provides basic education and training for cooks and apprentice chefs; and
- Places emphasis on the development of technical food preparation and service skills, understanding of the principles of food composition, experience in the use of maintenance of professional food service equipment, and basic supervisory skills.
Accreditation by American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC) assures that a program is meeting at least a minimum of standards and competencies set for faculty, curriculum, and student services.
Our culinary arts program boasts a 100 percent job placement rate for students who want local or national employment in:
- Restaurants, and
- Private clubs.
Chef and Head Cook median salary: $41,531 per year1
Source: texaswages.com Gulf Coast region, 2017.
For more information, please contact Central campus, 281-476-1501, x1353; or North campus, 281-998-6150, x7150.
The Culinary Arts program provides basic education and training for cooks and apprentice chefs. Sequential courses provide for development of technical food preparation and service skills, understanding of the principles of food and beverage composition, experience in the use and maintenance of professional food service equipment, and basic development of supervisory skills.
Associate of Applied Science Degree
The culinary arts program provides basic education and training for student chefs. Culinary courses teach development of technical food preparation and service skills. Student chefs also learn principles of food and beverage composition, experience use and maintenance of commercial restaurant equipment and develop basic supervisory skills.
The culinary arts program is American Culinary Federation (ACF) certified, and is currently the only culinary arts program with this certification at the community college level in the greater Houston area. The ACF is widely recognized as the most prestigious accreditation in the nation for a culinary education program. Upon graduation, students will be Certified ACF Culinarians.
Plan of Study
Central and North Campuses
|CHEF 1205||Sanitation and Safety||2|
|CHEF 1401||Basic Food Preparation||4|
|PSTR 1301||Fundamentals of Baking||3|
|IFWA 2446||Quantity Procedures||4|
or MATH 1314
|Contemporary Mathematics (Quantitative Reasoning) (or higher)
or College Algebra
|RSTO 1313||Hospitality Supervision||3|
|CHEF 1314||A La Carte Cooking||3|
|CHEF 1445||International Cuisine||4|
|ENGL 1301||Composition I||3|
|IFWA 1318||Nutrition for the Food Service Professional||3|
or IFWA 1319
or Meat Identifying and Processing
|RSTO 2301||Principles of Food and Beverage Control||3|
|BCIS 1305||Business Computer Applications||3|
|RSTO 2431||Food Service Management||4|
|CHEF 2365||Practicum (or Field Experience) - Culinary Arts/Chef Training||3|
|Language, Philosophy, and Culture (Humanities) or Creative Arts (Fine Arts)||3|
|Social and Behavioral Sciences or Government/Political Science or American History||3|
Capstone Experience: CHEF 2365 Practicum (or Field Experience) - Culinary Arts/Chef Training