Culinary Arts, Restaurant Management, Certificate of Technology

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 - 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.

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: $61,905 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.

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

Central Campus
4CULA-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
 Credits12
Second Term
RSTO 1313 Hospitality Supervision 3
CHEF 2302 Saucier 3
RSTO 2301 Principles of Food and Beverage Control 3
CHEF 1402 Principles of Healthy Cuisine 4
 Credits13
Third Term
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
 Credits17
 Total Credits42

Capstone Experience: RSTO 1325 Purchasing for Hospitality Operations