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. Consequently, 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/ buffets. 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
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 |
| CHEF 1410 - Garde Manger | Spring | 4 |
| IFWA 1318 - Nutrition for the Food Service Professional | Spring | 3 |
| CHEF 2280 - Culinary Arts Cooperative Education | Spring | 2 |
| 13 Hours | ||
| ENGL 1301 - Composition I | Fall, Spring | 3 |
| COSC 1301 - Introduction to Computing | Fall, Spring | 3 |
| 6 Hours | ||
| Semester 3 | ||
| Elective - Mathematics1 | Fall, Spring | 3 |
| Elective - Social or Behavioral Science2 | Fall, Spring | 3 |
| RSTO 2301 - Principals of Food and Beverage | Fall | 3 |
| RSTO 1313 - Hospitality Supervision | Fall | 3 |
| CHEF 2232 - Buffet Theory and Production | Fall | 2 |
| 14 Hours | ||
| Semester 4 | ||
| Elective – Language, Philosophy & Culture or Creative Arts3 | Fall, Spring | 3 |
| RSTO 2405 - Management of Food Production and Service | Spring | 3 |
| CHEF 1345 - International Cuisine | Spring | 3 |
| CHEF 2264 - Practicum - Culinary Arts/Chef Training4 | Spring | 3 |
| 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 & culture core course or a creative arts 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 insstructor/advisor. The learning experiences in this course result in a consolidation of a student's educational experiences.
Note: All Culinary Arts courses require a grade of "C" or better.