Culinary Arts, Certificate of Technology
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 skill.
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.
The Culinary Arts program can help prepare students for employment in the following areas of the culinary industry:
- Private clubs
Chef and Head Cook: $58,577 per year1
Source: texaswages.com, median salary Gulf Coast region, 2019
For more information, students may contact North campus at 281-998-6150, x7759.
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.
Certificate of Technology
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 Grid
|CHEF 1205||Sanitation and Safety||2|
|RSTO 1313||Hospitality Supervision||3|
|CHEF 1401||Basic Food Preparation||4|
|PSTR 1301||Fundamentals of Baking||3|
|IFWA 2446||Quantity Procedures||4|
|CHEF 1314||A La Carte Cooking||3|
|CHEF 1445||International Cuisine||4|
|RSTO 2301||Principles of Food and Beverage Control||3|
|IFWA 1318||Nutrition for the Food Service Professional||3|
|RSTO 2431||Food Service Management||4|
|CHEF 1310 |
or IFWA 1319
|Garde Manger |
or Meat Identifying and Processing
|CHEF 2365||Practicum (or Field Experience) - Culinary Arts/Chef Training||3|
Capstone Experience: CHEF 2365 Practicum (or Field Experience) - Culinary Arts/Chef Training