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Culinary Arts



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 Credit Hours
    FDNS 1301 Introduction to Foods 3
    CHEF 1205 Sanitation and Safety 2
    IFWA 1217 Food Production and Planning 2
    IFWA 1319 Meat Identifying and Processing 3
  PSTR 1301 Fundamentals of Baking 3
  Semester II
    HAMG 1321 Introduction to the Hospitality Industry 3
    IFWA 1318 Nutrition for the Food Service Professional 3
  CHEF 1301 Basic Food Preparation 3
  CHEF 1340 Meat Preparation and Cooking 3
  Semester III
    HAMG 1319 Computers in Hospitality 3
  +#  CHEF 1341 American Regional Cuisine 3
    CHEF 1364 Practicum (or Field Experience) - Culinary Arts/Chef Training 3
  TOTALS 35-37

  +Prerequisites: See Course Descriptions
  #Capstone course
  1Restricted 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.