Program Information
The Culinary Arts program provides basic education and training for cooks and apprentice chefs. Sequential courses provide for the 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 positions in commercial food service
- 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: $71,536 per year1
- 1
Source: texaswages.com, median salary Gulf Coast region, 2022
For more information, students may contact the North campus at 281-998-6350, x7759.
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.
Certificate of Technology
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 to 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
4CULA-RSTR
| First Term | Credits | |
|---|---|---|
| CHEF 1205 | Sanitation and Safety | 2 |
| CHEF 1401 | Basic Food Preparation | 4 |
| PSTR 1301 | Fundamentals of Baking | 3 |
| IFWA 1318 or HECO 1322 | Nutrition for the Food Service Professional or Nutrition and Diet Therapy | 3 |
| Credits | 12 | |
| Second Term | ||
| RSTO 1313 | Hospitality Supervision | 3 |
| RSTO 2301 | Principles of Food and Beverage Control | 3 |
| RSTO 2407 | Catering | 4 |
| HAMG 1321 | Introduction to Hospitality Industry | 3 |
| Credits | 13 | |
| 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 |
| RSTO 1325 | Purchasing for Hospitality Operations | 3 |
| ACNT 1303 | Introduction to Accounting I | 3 |
| Credits | 17 | |
| Total Credits | 42 | |
Capstone Experience: RSTO 1325 Purchasing for Hospitality Operations