Culinary Arts, Restaurant Management, Associate of Applied Science

Program Information

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.

The San Jacinto College Culinary Arts - Restaurant Management, Occupational Certificate:

  • Provides training for supervisory positions in commercial food service, and
  • Is structured to cover the various operations of restaurants, hotel food service, cafeterias, coffee shops, catering, and other areas of food service specialty.

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.

Career Opportunities

Students who obtain a certificate or degree in restaurant management pursue careers as managers in:

  • Hotels,
  • Restaurants,
  • Private clubs,
  • Cruise lines,
  • Country clubs, and
  • Sports venues.

Earning Potential

Food Service Manager: $58,738 per year1

For more information, students may contact North campus at 281-476-1501, x1353.

Campus

North Campus

Information

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.

Students enrolling into San Jacinto College programs with external learning experiences (i.e., clinical, practicum, externship, cooperative, etc.) will be required to comply with the immunization requirements and policies of the clinical/external learning sites to engage in all clinical/external learning experiences. Vaccination requirements at clinical/external learning sites are implemented pursuant to the independent authority of such facilities and are not mandated by San Jacinto College. Failure to meet the immunization requirements mandated by clinical/external learning sites may limit a student’s ability to complete the program and/or may delay the student’s graduation date. San Jacinto College does not process exemptions, and students should address potential vaccination exemptions directly with the clinical/external learning site.

Associate of Applied Science Degree

The Restaurant Management program provides training that will qualify graduates for supervisory positions in commercial food service. Courses are structured to cover the various operations of restaurants, hotel food service, cafeterias, coffee shops, catering, and other areas of food service specialty.

Certification from the American Culinary Federation (ACF) is one of the most prestigious honors that a learning culinarian can obtain. Our goal is to provide the highest level of instruction to give students knowledge, skills, and behaviors needed to transition into the next level of education or into a beneficial career in the ever-growing hospitality industry. The accreditation received from the ACF Educational Foundation allows us to adhere to the standards set forth by today’s leading chefs and restaurant operators and also allows students who graduate to do so with the official title of Certified Culinarian.

Plan of Study

3CULA-RSTR

Plan of Study Grid
First TermCredits
CHEF 1205 Sanitation and Safety 2
CHEF 1401 Basic Food Preparation 4
PSTR 1301 Fundamentals of Baking 3
IFWA 1318
Nutrition for the Food Service Professional
or Nutrition and Diet Therapy
3
ENGL 1301 Composition I 3
 Credits15
Second Term
RSTO 1313 Hospitality Supervision 3
RSTO 2301 Principles of Food and Beverage Control 3
HAMG 1321 Introduction to Hospitality Industry 3
Language, Philosophy, and Culture (Humanities) or Creative Arts (Fine Arts) 3
RSTO 2407 Catering 4
 Credits16
Summer Year One Term
Select one of the following: 3
Introduction to Speech Communication  
Public Speaking  
Interpersonal Communication  
Business and Professional Speech  
 Credits3
Third Term
HAMG 1340 Hospitality Legal Issues 3
IFWA 1205 Food Service Equipment and Planning 2
RSTO 1301 Beverage Management 3
RSTO 1304 Dining Room Service 3
Social and Behavioral Sciences or Government/Political Science or American History 3
 Credits14
Fourth Term
RSTO 1325 Purchasing for Hospitality Operations 3
RSTO 2365
Practicum (or Field Experience) - Restaurant, Culinary, and Catering Management/Manager
or Hospitality Management and Leadership
3
ACNT 1303 Introduction to Accounting I 3
Mathematics 3
 Credits12
 Total Credits60

Capstone Experience: RSTO 2365 Practicum (or Field Experience) - Restaurant, Culinary, and Catering Management/Manager or HAMG 2305 Hospitality Management and Leadership

College Preparatory courses (those courses that have numbers beginning with 0) do not apply toward the Associate of Applied Science (AAS) degree.

Students must be Texas Success Initiative (TSI) complete in order to graduate: Math level 8.