Culinary Arts, Associate of Applied Science

Culinary Arts 

Associate of Applied Science

Overview

The faculty and staff of the Culinary Arts Program and the Workforce Education Division at Laredo College would like to welcome you!  As you work towards realizing the aspirations that you have set for yourself, remember that we are here to assist you. Our desire is for you to be successful in all of your endeavors.  As you embark on a journey that will lead to a career in the Hospitality profession, you will discover that it is a vocation that is equally challenging and gratifying.  You will learn that all individuals in the Hospitality profession must adhere to high standards and ethics.  It is through your education and training as a Culinary Arts student that these attributes will be formed.  As a result, these principles will develop into the code by which every individual in the hospitality profession abides by.

The Culinary Arts Program is designed to teach students the general knowledge and specific skills necessary to grow into positions of influence in the food service and hospitality industry.  Culinary and hospitality education requires that the achievement and application of professional knowledge be accompanied by necessary sets of skills and professional attitudes.

Information

 The Culinary Arts Program offers an Associate of Applied Science degree as well as a Level I one-year certificate that will prepare students for careers in the hospitality industry.  It is designed to prepare students to enter the field as food service professionals in a variety of culinary venues.  The program combines foundations from culinary arts, hospitality management, sanitation and safety, and nutrition.  The students will participate in hands on classical cooking methods, as well as regional and international cuisines.  The curriculum also incorporates the opportunity to learn and work in student-organized luncheons.  As well as providing students with hands on knowledge and work experience, they acquire while working at one of the local restaurants during their internship.
Students must maintain a “C” or better in all Culinary Arts courses in order to proceed to the next course as stated in the certificate and AAS degree plans.

Contact Information

Culinary Arts Program

Academic & Advanced Technology Building Room C109

5500 South Zapata Hwy

Laredo, Texas 78046

(956)794-4389

culinaryarts@laredo.edu

Plan of Study

Recommended Course Sequence Semesters Offered Credit Hours
Semester 1
HAMG 1321 - Introduction to Hospitality Industry Fall 3
FDNS 1301 - Introduction to Foods Fall 3
CHEF 1205 - Sanitation and Safety Fall 2
CHEF 1301 - Basic Food Preparation Fall 3
PSTR 1401 - Fundamentals of Baking Fall 4
15 Hours
Semester 2
CHEF 1400 - Professional Cooking and Meal Service Spring 4

IFWA 1318 - Nutrition for the Food Service Professional

Spring 3
CHEF 1410 - Garde Manger Spring 4
CHEF 2280 - Culinary Arts Cooperative Education Spring 2
13 Hours
ENGL 1301 - Composition I CORE Fall, Spring 3
COSC 1301 - Introduction to Computing CORE Fall, Spring 3
6 Hours
Semester 3
MATH X3XX - Mathematics Elective Core1 Fall, Spring 3
XXXX X3XX- Social/ Behavioral Science Elective CORE2 Fall, Spring 3
RSTO 2301 - Principals of Food and Beverage Fall 3
CHEF 1214 - A La Carte Cooking  Fall 2
RSTO 1313 - Hospitality Supervision Fall 3
14 Hours
Semester 4
XXXX X3XX– Language, Philosophy, and Culture CORE3 Fall, Spring 3
RSTO 2405 - Management of Food Production and Service Spring 4
CHEF 1345 - International Cuisine Spring 3
CHEF 2264 - Practicum - Culinary Arts/Chef Training4 Spring 2
12 Hours
AAS DEGREE MINIMUM: 60 SEMESTER CREDIT HOURS/PATHWAY TOTAL: 60 SEMESTER CREDIT HOURS

1Students may take any college level Mathematics core course as identified in the college catalog, suggested course MATH 1324.

2Students may take any college level Social/Behavioral Science core courses as identified in the college catalog, suggested course PSYC 2314.

3Students may choose to take either a language, philosophy, and culture core course as identified in the college catalog.

4Capstone Experience: CHEF 2264 is a course that must be taken on the last semester and with the approval of the instructor/advisor.  The learning experiences in this course result in a consolidation of a student's educational experience. 

Note: All Culinary Arts courses require a grade of "C" or better.

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Culinary Arts Pathway