Culinary, Restaurant Management, Certificate of Technology
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 - Chef Training/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.
Students who obtain a certificate or degree in restaurant management pursue careers as managers in:
- Private clubs,
- Cruise lines,
- Country clubs, and
- Sports venues.
Food Service Manager median salary: $58,759 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.
Certificate of Technology
Certification from the American Culinary Federation 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 a beneficial career in the ever-growing hospitality industry. The accreditation received from the American Culinary Federation 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
|CHEF 1205||Sanitation and Safety||2|
|CHEF 1401||Basic Food Preparation||4|
|PSTR 1301||Fundamentals of Baking||3|
or HECO 1322
|Nutrition for the Food Service Professional
or Nutrition and Diet Therapy
|RSTO 1313||Hospitality Supervision||3|
|RSTO 2301||Principles of Food and Beverage Control||3|
|CHEF 1402||Principles of Healthy Cuisine||4|
|HAMG 1340||Hospitality Legal Issues||3|
|HAMG 1319||Computers in Hospitality||3|
|IFWA 1205||Food Service Equipment and Planning||2|
|RSTO 1304||Dining Room Service||3|
|RSTO 1325||Purchasing for Hospitality Operations||3|
|ACNT 1303||Introduction to Accounting I||3|
Capstone Experience: RSTO 1325 Purchasing for Hospitality Operations