Culinary Arts and Hospitality

The Culinary Arts and Hospitality Programs provide students with the knowledge and skills to work in culinary and hospitality worksites. A strong curriculum, designed by professional chefs and hospitality professionals, has created a pathway to a wide range of culinary and hospitality careers.

Students will gain an in-depth understanding of food safety and sanitation as well as supervision theory. In the lab classes, students will learn fundamental cooking and baking techniques as well as advanced cooking skills. Students will also learn advanced food service management theory, including food and labor cost controls.

Students are required to complete an external learning experience through a culinary practicum in which the student must obtain food preparation employment and work at least 20 hours per week during that semester.

Students must complete a Texas State-recognized Food Handler Certification by the end of the first semester.

Program Outcomes

Identify concepts, terms, and phrases associated with the culinary arts and hospitality industry.
Identify and implement sanitation and safety procedures and regulations as required in the industry.
Use fundamental cooking and baking techniques as well as advanced cooking skills.
Identify and use advanced food service management theory, including food and labor cost controls, labor regulations, tax laws , tip reporting, franchise regulations and product liability laws.

Critical Thinking
Communication
Empirical and Quantitative Reasoning
Teamwork
Social Responsibility
Personal Responsibility
Active Listening
Time Management
Adaptability
Organization

Career Information

A degree in Culinary Arts & Hospitality opens opportunities in Restaurant/Hotel Cook, Restaurant Server, Chef, Cruise Ship Chef, Restaurant Owner, Caterer, Food Stylist, Food Critic, Personal Chef.

APPLY

Recommended Program of Study: Associate of Applied Science
Course	Title	SCH
First Semester
CHEF 1301*	Basic Food Preparation
CHEF 1305	Sanitation and Safety
HAMG 1321	Introduction to Hospitality
PSTR 1301	Fundamentals of Baking
RSTO 1313	Hospitality Supervision
Second Semester
CHEF 1310	Garde Manger
CHEF 2331	Advanced Food Preparation
CHEF 1264	Practicum – Culinary Arts
RSTO 1325	Purchasing for Hospitality Operations
RSTO 2301	Principles of Food and Beverage Control
Third Semester
MATH 1324	Mathematics for Business and Social Sciences
ENGL 1301	Composition I
CHEF 1441	American Regional Cuisine
CHEF 2302	Saucier
HAMG 2301	Principles of Food and Beverage Operations
Fourth Semester
ELECTIVE	Humanities/Fine Arts Course
ELECTIVE	Social/Behavioral Science Course
SPCH 1315	Public Speaking
HAMG 1340	Hospitality Legal Issues
RSTO 1380	Cooperative Education-Restaurant, Culinary, and Catering Management/Manager
Total		60

* Students must complete a Texas State recognized Food Handlers Certification by the end of the first semester.

Recommended Program of Study: Certificate
course	title	sch
First Semester
CHEF 1301*	Basic Food Preparation
CHEF 1305	Sanitation and Safety
RSTO 1313	Hospitality Supervision
PSTR 1301	Fundamentals of Baking
HAMG 1321	Introduction to Hospitality Industry
Total		15

* Students must complete a Texas State recognized Food Handler's Certification by the end of the first semester.

Recommended Program of Study: Certificate
course	title	sch
First Semester
CHEF 1301*	Basic Food Preparation
CHEF 1305	Sanitation and Safety
HAMG 1321	Introduction to Hospitality
PSTR 1301	Fundamentals of Baking
RSTO 1313	Hospitality Supervision
Second Semester
CHEF 1310	Garde Manger
CHEF 2331	Advanced Food Preparation
CHEF 1264	Practicum – Culinary Arts
RSTO 1325	Purchasing for Hospitality Operations
RSTO 2301	Principles of Food and Beverage Control
Total		30

* Students must complete a Texas State recognized Food Handler's Certification by the end of the first semester.

Student may pursue a Bachelor’s degree in Culinary Arts.

What kind of salary can I expect?

According to O*NET online, the role of a Culinary Arts Certificate has a median salary of $18-$24/hour. Other areas of the state have a slightly higher salary range.

Michelle A. Watson
Instructor
The Press Building, Office 106C
Phone: (409) 681-4311
Email: watsonma@lamarpa.edu

Vinod K. Khatri
Adjunct Instructor
Umphrey Industrial Technology Center, Office 201
Phone: (409) 984-6381
Email: khatrivk@lamarpa.edu

American Culinary Federation

Alpha Beta Gamma

LSCPA's Annual Security and Fire Safety Report is provided in compliance with the Jeanne Clery Disclosure of Campus Security Policy and Campus Crime Statistics Act (20 USC § 1092(f), 34 CFR 668.46).