Austin Community College

FY 2008 Degree Plan

Accredited by the American Culinary Federation Accrediting Commission

This program is designed for students who wish to begin their culinary practices and learn the fundamental skills of working in a commercial food and beverage environment and plan to enter into higher level line positions or management training positions in the culinary industry. Upon graduating at this level, a student who has become a junior member of the American Culinary Federation will be automatically eligible to apply for their Certified Culinarian Certification (first level of certification for Chefs). Transfer credits may also be considered. The time of completion for this Certificate for a student who attends full-time is 2 years. Job placement and internship opportunities are available to all students within our programs.

Semester I

	FDNS	1301		Introduction to Foods	3
	CHEF	1205		Sanitation and Safety	2
	ENGL	1301		English Composition I	3
	IFWA	1217		Food Production and Planning	2
	HAMG	1321		Introduction to the Hospitality Industry	3
					------- 13

Semester II

+	CHEF	1301		Basic Food Preparation	3
+	PSTR	1301		Fundamentals of Baking	3
	RSTO	1304		Dining Room Service	3
+	MATH	1332		College Mathematics	3
	IFWA	1319		Hotel, Restaurant, and Institutional Meat	3
					------- 15

Semester III

	RSTO	1301		Beverage Management OR	3
+	RSTO	1319		Viticulture and Enology
				Oral Communication1	3
				Social and Behavioral Science1	3
					------- 9

Semester IV

	IFWA	1318		Nutrition for the Food Service Professional	3
	HAMG	1319		Computers in Hospitality	3
+	CHEF	1341		American Regional Cuisine	3
+	CHEF	1340		Meat Preparation and Cooking	3
					------- 12

Semester V

+	CHEF	1345		International Cuisine	3
+	CHEF	2336		Charcuterie	3
	RSTO	1325		Purchasing for Hospitality Operations	3
	HAMG	1324		Hospitality Human Resources Management	3
					------- 12

Semester VI

				Restricted Elective2	3
+				Humanities/Fine Arts1	3
#	HAMG	2389		Internship - Hospitality Administration/Management, General	3
					------- 9
				TOTALS	------- 70

¹ Select from the appropriate section of the General Education Course List.
² Restricted elective may be chosen from courses within the programs of Culinary Arts, Hospitality Management, Travel and Tourism or Meeting Planning. Elective must be approved by a faculty advisor.

Accredited by the American Culinary Federation Accrediting Commission.

This program is designed for students who wish to begin their culinary practices and learn the fundamental skills of working in a commercial food and beverage environment and take additional management courses required for higher level line positions. Upon graduating at this level a student who has become a junior member of the American Culinary Federation will be automatically eligible to apply for their Certified Culinarian Certification (first level of certification for Chefs). This program will also articulate into the Associate of Applied Science degree program. Transfer credits may also be considered. The time of completion for this Certificate for a student who attends full time is 3 semesters. Job placement and internship opportunities are available to all students within our programs.

Semester I

	IFWA	1318		Nutrition for the Food Service Professional	3
	FDNS	1301		Introduction to Foods	3
	CHEF	1205		Sanitation and Safety	2
	IFWA	1217		Food Production and Planning	2
	IFWA	1319		Hotel, Restaurant, and Institutional Meat	3
	HAMG	1321		Introduction to the Hospitality Industry	3
					------- 16

Semester II

				Restricted Elective1	3
+	PSTR	1301		Fundamentals of Baking	3
	HAMG	1324		Hospitality Human Resources Management	3
+	CHEF	1340		Meat Preparation and Cooking	3
+	CHEF	1301		Basic Food Preparation	3
	HAMG	1319		Computers in Hospitality	3
+#	CHEF	1341		American Regional Cuisine	3
					------- 21
				TOTALS	------- 37

¹ Restricted elective may be chosen from any course within the four programs upon approval by program advisor.

This program is designed for students who wish to begin their culinary practices and learn the fundamental skills of working in a commercial food and beverage environment. This program will also articulate into the Basic Certificate and the Associate of Applied Science degree programs. Transfer credits may also be considered. The time of completion for this Certificate for a student who attends full time is 2 semesters. Job placement and internship opportunities are available to all students within our programs.

Semester I

	FDNS	1301		Introduction to Foods	3
	CHEF	1205		Sanitation and Safety	2
	IFWA	1319		Hotel, Restaurant, and Institutional Meat	3
+	PSTR	1301		Fundamentals of Baking	3
					------- 11

Semester II

+	CHEF	1340		Meat Preparation and Cooking	3
	IFWA	1217		Food Production and Planning	2
+	CHEF	1301		Basic Food Preparation	3
+#	CHEF	1341		American Regional Cuisine	3
					------- 11
				TOTALS	------- 22