Bakery/Pastry Specialist Certificate | Culinary Arts AAS
Culinary Arts Foundations Certificate | Culinary Arts Specialist Certificate
Food and Hospitality Foundations Certificate | Food and Hospitality Management AAS
Food and Hospitality Specialist Certificate |

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FOOD AND HOSPITALITY INSTITUTE -- BAKERY/PASTRY
(Associate of Applied Science Degree)
El Centro only
- Students pursuing this award program are required to meet Texas Success Initiative (TSI) standards and course prerequisites.
- Students must earn at least 25% of the credit hours required for graduation through instruction by the college awarding the degree.
Degree Plan Code: AAS.BAKE.PAST.06
The Bakery/Pastry degree encompasses all aspects of bakery and pastry shop operations with an emphasis on preparation skills and business management.
The Bakery/Pastry degree is accredited by the Accrediting Commission of the American Culinary Federation.
Students pursuing this award program are required to achieve an appropriate minimum assessment score eligible for DMAT 0091 and DREA 0091 OR above OR concurrent enrollment when registering for Food and Hospitality courses.
CREDIT HOURS |
SEMESTER I
# CHEF 1305 | Sanitation and Safety | 3 |
PSTR 1343 | Bakery Operations and Management OR | 3 |
HAMG 1321 | Introduction to Hospitality Industry | (3) |
RSTO 1313 | Hospitality Supervision | 3 |
+++Elective | MATH Elective | 3 |
12 |
SEMESTER II
# CHEF 1301 | Basic Food Preparation | 3 |
# PSTR 1301 | Fundamentals of Baking | 3 |
ENGL 1301 | Composition I | 3 |
9 |
SEMESTER III
# CHEF 2331 | Advanced Food Preparation | 3 |
PSTR 1206 | Cake Decorating I | 2 |
# PSTR 1305 | Breads and Rolls | 3 |
PSTR 1364 | Practicum (or Field Experience)-Baking and Pastry Arts/Baker/Pastry Chef | 3 |
+Elective | Bakery/Pastry Culinary Arts Elective | 3 |
14 |
SEMESTER IV
# PSTR 2331 | Advanced Pastry Shop | 3 |
PSTR 1442 | Quantity Bakeshop Production | 4 |
PSTR 2364 | Practicum (or Field Experience) - Baking and Pastry Arts/Baker/Pastry Chef | 3 |
++Elective | Humanities/Fine Arts | 3 |
13 |
SEMESTER V
PSTR 1310 | Pies, Tarts, Teacakes, and Cookies | 3 |
# RSTO 1380 | Cooperative Education - Restaurant, Culinary, and Catering Management/Manager* | 3 |
SPCH 1311 | Introduction to Speech Communication OR | 3 |
SPCH 1315 | Public Speaking OR | (3) |
SPCH 1321 | Business and Professional Communication | (3) |
PSYC 2301 | General Psychology OR | 3 |
SOCI 1301 | Introduction to Sociology | (3) |
12 |
Minimum Hours Required | 60 |
+Bakery/Pastry Culinary Arts Elective - must be selected from the following:
HAMG 2307 | Hospitality Marketing and Sales | 3 |
IFWA 1318 | Nutrition for the Food Service Professional | 3 |
PSTR 1312 | Laminated Dough, Pate a Choux, and Donuts | 3 |
PSTR 1391 | Special Topics in Baker/Pastry Chef | 3 |
PSTR 2330 | Advanced Pastry Competition | 3 |
RSTO 1306 | Facilities Layout and Design | 3 |
RSTO 1325 | Purchasing for Hospitality Operations | 3 |
RSTO 1391 | Special Topics in Food and Beverage/Restaurant Operations Manager | 3 |
RSTO 2301 | Principles of Food and Beverage Controls | 3 |
RSTO 2307 | Catering | 3 |
++Humanities/Fine Arts Elective - must be selected from the AAS Core Options for Humanities/Fine Arts.
+++MATH Eleceive - must be selected from the AAS Core Options for Mathematics.
# This course must be completed with a grade of "C" or better.
*RSTO 1380 Cooperative Education-Restaurant, Culinary, and Catering Management/Manager is the capstone for this award.

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FOOD AND HOSPITALITY INSTITUTE -- BAKERY/PASTRY
Gainful Employment Information(Level I Certificate)
El Centro only
- Students pursuing this certificate are waived from the Texas Success Initiative (TSI) standards, but must meet course prerequisites.
- Students must earn at least 25% of the credit hours required for graduation through instruction by the college awarding the degree.
Degree Plan Code: C1.BAKE.PASTRY.14
This certificate prepares the student to function as a bakery/pastry shop employee. All credits earned in this program may be applied toward the Associate of Applied Science Degree in Bakery/Pastry.
Students pursuing this award program are required to achieve an appropriate minimum assessment score eligible for DMAT 0091 and DREA 0091 OR above OR concurrent enrollment when registering for Food and Hospitality courses.
CREDIT HOURS |
SEMESTER I
# CHEF 1305 | Sanitation and Safety | 3 |
RSTO 1313 | Hospitality Supervision | 3 |
PSTR 1343 | Bakery Operations and Management OR | 3 |
HAMG 1321 | Introduction to Hospitality Industry | (3) |
9 |
SEMESTER II
# PSTR 1301 | Fundamentals of Baking | 3 |
PSTR 1364 | Practicum (or Field Experience) - Baking and Pastry Arts/Baker/Pastry Chef OR | 3 |
CHEF 2364 | Practicum (or Field Experience) - Culinary Arts/Chef Training OR | (3) |
# RSTO 1380 | Cooperative Education-Restaurant, Culinary, and Catering Management/Manager | (3) |
6 |
SEMESTER III
PSTR 1206 | Cake Decorating I | 2 |
PSTR 2207 | Cake Decorating II | 2 |
# PSTR 2331 | Advanced Pastry Shop | 3 |
7 |
Minimum Hours Required | 22 |
#This course must be completed with a grade of "C" or better.
NOTE: Students enrolling in this program who plan to transfer to a four-year institution should consult an advisor or counselor regarding transfer requirements and the transferability of these courses to the four-year institution of their choice.

FOOD AND HOSPITALITY INSTITUTE -- BAKERY/PASTRY SPECIALIST
Gainful Employment Information(Level I Certificate)
El Centro only
ECC-New September 1, 2017
- Students pursuing this certificate are waived from the Texas Success Initiative (TSI) standards, but must meet course prerequisites.
- Students must earn at least 25% of the credit hours required for graduation through instruction by the college awarding the degree.
Degree Plan Code: C1.BAKE/PAST.SPEC
PREREQUISITE: Students must complete the Bakery/Pastry Foundations Certificate prior to enrollment.
This level-one certificate is designed to build upon the skills learned in the Bakery/Pastry Foundations Certificate. Students will learn basic and advanced cooking skills as well as advanced bread making techniques and quantity baking practice through the execution of the El Centro Food and Hospitality Institute student-operated restaurant. Students are required to complete an External Learning Experience through a bakery/pastry practicum in which the student must obtain employment in a bakery/pastry kitchen and work at least 21 hours per week during that semester. This level-one certificate is waived from TSI requirements as long as the student completes the TSI waiver form prior to enrollment. This certificate is a building block towards the Associate of Applied Science Degree in Bakery/Pastry.
All CHEF and PSTR courses must be completed with a "C" or better.
CREDIT HOURS |
SEMESTER I
PSTR 1305 | Breads and Rolls | 3 |
CHEF 1301 | Basic Food Preparation | 3 |
6 |
SEMESTER II
CHEF 2331 | Advanced Food Preparation | 3 |
PSTR 1442 | Quantity Bakeshop Production | 4 |
PSTR 1364 | Practicum (or Field Experience)-Baking and Pastry Arts/Baker/Pastry Chef | 3 |
10 |
Minimum Hours Required | 16 |
NOTE: Students enrolling in this program who plan to transfer to a four-year institution should consult an advisor or counselor regarding transfer requirements and the transferability of these courses to the four-year institution of their choice.

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FOOD AND HOSPITALITY INSTITUTE -- CULINARY ARTS
Gainful Employment Information(Associate of Applied Science Degree)
El Centro only
(Block Scheduling available at El Centro College)
- Students pursuing this award program are required to meet Texas Success Initiative (TSI) standards and course prerequisites.
- Students must earn at least 25% of the credit hours required for graduation through instruction by the college awarding the degree.
Degree Plan Code: AAS.CULA.ARTS.10
The Culinary Arts degree provides a learning environment for the skills necessary to perform in various culinary related positions.
The Culinary Arts degree is accredited by the Accrediting Commission of the American Culinary Federation.
Students pursuing this award program are required to achieve an appropriate minimum assessment score eligible for DMAT 0091 and DREA 0091 OR above OR concurrent enrollment when registering for Food and Hospitality courses.
CREDIT HOURS |
SEMESTER I
HAMG 1321 | Introduction to Hospitality Industry | 3 |
RSTO 1313 | Hospitality Supervision | 3 |
# CHEF 1305 | Sanitation and Safety | 3 |
+++Elective | MATH Elective | 3 |
12 |
SEMESTER II
# PSTR 1301 | Fundamentals of Baking | 3 |
# CHEF 1301 | Basic Food Preparation | 3 |
RSTO 1304 | Dining Room Service | 3 |
ENGL 1301 | Composition I | 3 |
CHEF 1264 | Practicum (or Field Experience)-Culinary Arts/Chef Training | 3 |
14 |
SEMESTER III
# CHEF 2331 | Advanced Food Preparation | 3 |
++Elective | Humanities/Fine Arts | 3 |
6 |
SEMESTER IV
RSTO 2301 | Principle of Food and Beverage Controls | 3 |
CHEF 1310 | Garde Manger | 3 |
RSTO 1325 | Purchasing for Hospitality Operations | 3 |
SPCH 1311 | Introduction to Speech Communication OR | 3 |
SPCH 1315 | Public Speaking OR | (3) |
SPCH 1321 | Business and Professional Communication | (3) |
+Elective | Culinary Arts Elective | 3 |
15 |
SEMESTER V
IFWA 1318 | Nutrition for the Food Service Professional | 3 |
CHEF 1441 | American Regional Cuisine OR | 4 |
CHEF 1445 | International Cuisine | (4) |
# RSTO 1380 | Cooperative Education-Restaurant, Culinary, and Catering Management/Manager | 3 |
PSYC 2301 | General Psychology OR | 3 |
SOCI 1301 | Introduction to Sociology | (3) |
13 |
Minimum Hours Required | 60 |
+Culinary Arts Elective - Students must choose from the list below and cannot apply the same courses to the Food and Hospitality Service AAS electives:
CHEF 1302 | Principles of Healthy Cuisine | 3 |
CHEF 2302 | Saucier | 3 |
CHEF 2341 | Advanced Culinary Competition | 3 |
# PSTR 2331 | Advanced Pastry Shop | 3 |
RSTO 1306 | Facilities Layout and Design | 3 |
RSTO 1319 | Viticulture and Enology | 3 |
RSTO 2307 | Catering | 3 |
++Humanities/Fine Arts Elective - must be selected from the AAS Core Options for Humanities/Fine Arts.
+++MATH Elective - must be selected from the AAS Core Options for Mathematics.
#This course must be completed with a grade of "C" or better.

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FOOD AND HOSPITALITY INSTITUTE -- BASIC CULINARY SKILLS
Gainful Employment Information(Level I Certificate)
El Centro only
(Block Scheduling available at El Centro College)
- Students pursuing this certificate are waived from the Texas Success Initiative (TSI) standards, but must meet course prerequisites.
- Students must earn at least 25% of the credit hours required for graduation through instruction by the college awarding the degree.
Degree Plan Code: C1.CULA.ARTS.06
This certificate prepares the student to function in a variety of food preparation positions in commercial and non-commercial kitchens. Credits earned may be applied toward an Associate of Applied Science in Culinary Arts.
Students pursuing this award program are required to achieve an appropriate minimum assessment score eligible for DMAT 0091 and DREA 0091 OR above OR concurrent enrollment when registering for Food and Hospitality courses.
CREDIT HOURS |
SEMESTER I
# CHEF 1305 | Sanitation and Safety | 3 |
RSTO 1313 | Hospitality Supervision | 3 |
6 |
SEMESTER II
# CHEF 1301 | Basic Food Preparation | 3 |
# PSTR 1301 | Fundamentals of Baking | 3 |
6 |
SEMESTER III
# CHEF 2331 | Advanced Food Preparation | 3 |
# CHEF 1264 | Practicum (or Field Experience)-Culinary Arts/Chef Training OR | 2 |
# RSTO 1380 | Cooperative Education - Restaurant, Culinary, and Catering Management/Manager* | (3) |
5 - 6 |
Minimum Hours Required | 17 - 18 |
# This course must be completed with a grade of "C" or better.

FOOD AND HOSPITALITY INSTITUTE -- CULINARY ARTS SPECIALIST
Gainful Employment Information(Level I Certificate)
El Centro only
(Block Scheduling available at El Centro College)
ECC-New September 1, 2017
- Students pursuing this certificate are waived from the Texas Success Initiative (TSI) standards, but must meet course prerequisites.
- Students must earn at least 25% of the credit hours required for graduation through instruction by the college awarding the degree.
Degree Plan Code: C1.CULINARY.SPEC
PREREQUISITE: Students must complete the Culinary Arts Foundations Certificate prior to enrollment.
This level-one certificate is designed to build upon the skills learned in the Culinary Arts Foundations Certificate. Students will learn advanced food service management theory including food and labor cost controls. Lab classes include front of house service management and execution as well as advanced culinary techniques and quantity cooking through the execution of the El Centro Food and Hospitality Institute student-operated restaurant. This level-one certificate is waived from TSI requirements as long as the student completes the TSI waiver form prior to enrollment. This certificate is a building block towards the Associate of Applied Science Degree in Culinary Arts.
All CHEF and RSTO courses must be completed with a "C" or better.
CREDIT HOURS |
SEMESTER I
RSTO 1325 | Purchasing for Hospitality Operations | 3 |
RSTO 1304 | Dining Room Service | 3 |
CHEF 1310 | Garde Manger | 3 |
9 |
SEMESTER II
RSTO 2301 | Principles of Food and Beverage Controls | 3 |
CHEF 2302 | Saucier | 3 |
CHEF 1441 | American Regional Cuisine OR | 3 |
CHEF 1445 | International Cuisine | (4) |
10 |
Minimum Hours Required | 19 |

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FOOD AND HOSPITALITY SERVICE -- CERTIFIED FOOD AND HOSPITALITY MANAGER
Gainful Employment Information(Level I Certificate)
El Centro only
(Block Scheduling available at El Centro College)
- Students pursuing this certificate are waived from the Texas Success Initiative (TSI) standards, but must meet course prerequisites.
- Students must earn at least 25% of the credit hours required for graduation through instruction by the college awarding the degree.
Degree Plan Code: C1.FHSV.MANG.10
This certification program prepares the student to assume entry-level management positions in the dining rooms of hotels, restaurants, clubs, coffee shops and other types of food service operations. Credits earned may be applied toward an Associated of Applied Science in Food and Hospitality Services or Associate of Applied Science in Culinary Arts.
Students pursuing this award program are required to achieve an appropriate minimum assessment score eligible for DMAT 0091 and DREA 0091 OR above OR concurrent enrollment when registering for Food and Hospitality courses.
CREDIT HOURS |
SEMESTER I
HAMG 1321 | Introduction to Hospitality Industry | 3 |
RSTO 1313 | Hospitality Supervision | 3 |
# CHEF 1305 | Sanitation and Safety | 3 |
9 |
SEMESTER II
RSTO 1304 | Dining Room Service | 3 |
CHEF 1301 | Basic Food Preparation | 3 |
6 |
SEMESTER III
# RSTO 1380 | Cooperative Education-Restaurant, Culinary, and Catering Management/Manager* OR | 3 |
CHEF 1264 | Practicum (or Field Experience)-Culinary Arts/Chef Training OR | (2) |
PSTR 1364 | Practicum (or Field Experience)-Baking and Pastry Arts/Baker/Pastry Chef | (3) |
2 - 3 |
Minimum Hours | 17 -18 |
#This course must be completed with a grade of "C" or better.

Show me the current version.
Show me what changed in 2017-2018.
FOOD AND HOSPITALITY INSTITUTE -- FOOD AND HOSPITALITY SERVICE
Gainful Employment Information(Associate of Applied Science Degree)
El Centro only
(Block Scheduling available at El Centro College)
- Students pursuing this award program are required to meet Texas Success Initiative (TSI) standards and course prerequisites.
- Students must earn at least 25% of the credit hours required for graduation through instruction by the college awarding the degree.
Degree Plan Code: AAS.FOOD.SERV.10
The Food and Hospitality Service Program trains students to assume a variety of responsible positions in the food and hospitality industry.
The Food and Hospitality Service degree is accredited by the Accrediting Commission of the American Culinary Federation.
Students pursuing this award program are required to achieve an appropriate minimum assessment score eligible for DMAT 0091 and DREA 0091 OR above OR concurrent enrollment when registering for Food and Hospitality courses.
CREDIT HOURS |
SEMESTER I
HAMG 1321 | Introduction to Hospitality Industry* | 3 |
# CHEF 1305 | Sanitation and Safety | 3 |
ENGL 1301 | Composition I | 3 |
+++Elective | MATH Elective | 3 |
12 |
SEMESTER II
# CHEF 1301 | Basic Food Preparation | 3 |
RSTO 1313 | Hospitality Supervision | 3 |
SPCH 1311 | Introduction to Speech Communication OR | 3 |
SPCH 1315 | Public Speaking OR | (3) |
SPCH 1321 | Business and Professional Communication | (3) |
PSYC 2301 | General Psychology OR | 3 |
SOCI 1301 | Introduction to Sociology | (3) |
12 |
SEMESTER III
# CHEF 2331 | Advanced Food Preparation | 3 |
RSTO 1304 | Dining Room Service | 3 |
HAMG 2307 | Hospitality Marketing and Sales | 3 |
++Elective | Humanities/Fine Arts | 3 |
12 |
SEMESTER IV
RSTO 1325 | Purchasing for Hospitality Operations | 3 |
IFWA 1318 | Nutrition for the Food Service Professional | 3 |
# ENGL 1302 | Composition II | 3 |
9 |
SEMESTER V
RSTO 1306 | Facilities Layout and Design | 3 |
RSTO 2301 | Principles of Food and Beverage Controls | 3 |
# RSTO 1380 | Cooperative Education-Restaurant, Culinary, and Catering Management/Manager | 3 |
+Elective | Food and Hospitality Service Elective | 3 |
GOVT 2305 | Federal Government | 3 |
15 | ||
Minimum Hours Required | 60 |
+Food and Hospitality Service Elective - Students must choose from the list below and cannot apply the same courses to the Culinary Arts AAS electives:
HAMG 1340 | Hospitality Legal Issues | 3 |
# PSTR 1301 | Fundamentals of Baking | 3 |
RSTO 1191 | Special Topics in Food and Beverage/Restaurant Operations Manager AND | 1 |
RSTO 1291 | Special Topics in Food and Beverage/Restaurant Operations Manager | 2 |
RSTO 1301 | Beverage Management | 3 |
RSTO 1319 | Viticulture and Enology | 3 |
RSTO 1391 | Special Topics in Food and Beverage/Restaurant Operations Manager | 3 |
RSTO 2307 | Catering | 3 |
++Humanities/Fine Arts Elective - must be selected from the AAS Core Options for Humanities/Fine Arts.
+++MATH Elective - must be selected from the AAS Core Options for Mathematics.
#This course must be completed with a grade of "C" or better.
*HAMG 1321 is recommended for those interested in Commercial Food Service such as restaurants.

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Show me what changed in 2017-2018.
FOOD AND HOSPITALITY INSTITUTE -- FOOD AND HOSPITALITY SERVICE
Gainful Employment Information(Level I Certificate)
El Centro only
(Block Scheduling available at El Centro College)
- Students pursuing this certificate are waived from the Texas Success Initiative (TSI) standards, but must meet course prerequisites.
- Students must earn at least 25% of the credit hours required for graduation through instruction by the college awarding the degree.
Degree Plan Code: C1.FOOD.SERV.10
This certificate prepares the student to function as a food service industry employee. All credits earned in this program may be applied toward the Associate of Applied Science Degree in Food and Hospitality Service.
Students pursuing this award program are required to achieve an appropriate minimum assessment score eligible for DMAT 0091 and DREA 0091 OR above OR concurrent enrollment when registering for Food and Hospitality courses.
CREDIT HOURS |
SEMESTER I
HAMG 1321 | Introduction to Hospitality Industry | 3 |
RSTO 1313 | Hospitality Supervision | 3 |
# CHEF 1305 | Sanitation and Safety | 3 |
9 |
SEMESTER II
# RSTO 1304 | Dining Room Service | 3 |
# CHEF 1301 | Basic Food Preparation | 3 |
# PSTR 1301 | Fundamentals of Baking | 3 |
HAMG 2307 | Hospitality Marketing and Sales OR | 3 |
RSTO 1306 | Facilities Layout and Design | (3) |
12 |
SEMESTER III
# CHEF 2331 | Advanced Food Preparation | 3 |
IFWA 1318 | Nutrition for the Food Service Professional | 3 |
RSTO 2301 | Principles of Food and Beverage Controls | 3 |
# RSTO 1380 | Cooperative Education-Restaurant, Culinary, and Catering Management/Manager | 3 |
+Elective | Food and Hospitality Service Elective | 1-3 |
13-15 |
Minimum Hours Required | 34-36 |
+Food and Hospitality Service Elective - must be selected from any of the following. Students may take only one Special Topics course to satisfy elective credit.
CHEF 1302 | Principles of Healthy Cuisine | 3 |
CHEF 1310 | Garde Manger | 3 |
CHEF 2302 | Saucier | 3 |
FDNS 1391 | Special Topics in Foods and Nutrition Studies, General | 3 |
HAMG 1340 | Hospitality Legal Issues | 3 |
# PSTR 2331 | Advanced Pastry Shop | 3 |
RSTO 1191 | Special Topics in Food and Beverage/Restaurant Operations Manager | 1 |
RSTO 1291 | Special Topics in Food and Beverage/Restaurant Operations Manager | 2 |
RSTO 1301 | Beverage Management | 3 |
RSTO 1319 | Viticulture and Enology | 3 |
RSTO 1391 | Special Topics in Food and Beverage/Restaurant Operations Manager | 3 |
RSTO 2307 | Catering | 3 |
#This course must be completed with a grade of "C" or better.
NOTE: Students enrolling in this program who plan to transfer to a four-year institution should consult an advisor or counselor regarding transfer requirements and the transferability of these courses to the four-year institution of their choice.