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Status: AWARD PLAN PUBLISHED

Culinary Arts

Associate of Applied Science Degree

ACCTech

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 Degree 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 Credit Hours
    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 Meat Identifying and Processing 3
  ___
  15
  Semester III
    RSTO 1301 Beverage Management OR 3
    RSTO 1319 Viticulture and Enology
  ___
  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
  CHEF 1310 Garde Manger 3
    RSTO 1325 Purchasing for Hospitality Operations 3
  ___
  12
  Semester VI
  CHEF 1364 Practicum (or Field Experience) - Culinary Arts/Chef Training 3
  ___
  7-9
  ___
  TOTALS 68-70

  +Prerequisites: See Course Descriptions
  #Capstone course
  1Select from the appropriate section of the General Education Course List.
  2Restricted elective must be chosen from Culinary Arts courses: CHEF 1191, CHEF 1371, CHEF 1391, CHEF 2302, CHEF 2341, PSTR 1301, PSTR 1305, PSTR 1310, PSTR 1343, PSTR 2301, PSTR 2331, RSTO 2307.