culinary arts

TSI testing is required prior to first enrollment

associate degree

FIRST YEAR First LEAD CHEF CHEF CHEF CHEF RSTO Semester Credits 1200 Workforce Development & Critical Thinking* ................... 2 1301 Basic Food Preparation** .................................................3 2201 Intermediate Food Preparation** ......................................2 2231 Advanced Food Preparation** ..........................................2 1305 Sanitation and Safety .......................................................3 1325 Purchasing for Hospitality Operations ..............................3 Semester Total 15
Specialized classroom and practical laboratory work experiences in the preparation and cooking of a variety of foods are included in the Culinary Arts program. Emphasis is placed on the use and care of commercial equipment used in food preparation, sanitation in food handling, cooking and baking methods, preparation of special dishes, food standards, aspects of nutrition and gourmet cooking. Since this program is designed to prepare graduates for a specific profession, certain items that are compiled in a cook/chef tools and materials list are expected to be purchased by students in order to perform routine class and laboratory assignments. Upon completion of the CHEF 1305, Safety and Sanitation, students are eligible to take the National Restaurant Association Education Foundation ServSafe Health Certificate that is valid for five (5) years.

Second Semester Credits XXXX #3## Math/Natural Science General Education Elective OR MATH 1314 College Algebra ................................................................3 CHEF 1313 Food Service Operation/Systems .....................................3 CHEF 1314 A La Carte Cooking .........................................................3 CHEF 2302 Saucier .............................................................................3 RSTO 2301 Principles of Food & Beverage Control ............................3 Semester Total 15 Third Semester Credits CHEF 1345 International Cuisine .........................................................3 CHEF 1310 Garde Manger ...................................................................3 CHEF 1341 American Regional Cuisine ...............................................3 Semester Total 9 SECOND YEAR First CHEF XXXX PSTR HAMG Semester Credits 2336 Charcuterie .......................................................................3 #3## Approved Humanities/Fine Arts Elective ..........................3 1341 Plated Desserts ................................................................3 1324 Hospitality Human Resources Management .................... 3 Semester Total 12

HCC Administration Building 3100 Main Street Houston, TX 77002 Christy Sykes Program Coordinator Culinary Arts 713-718-6069 christy.sykes@hccs.edu

Second Semester Credits XXXX #3## Speech Elective ................................................................3 XXXX #3## General Education Elective ..............................................3 XXXX #3## Social Sciences General Education Elective.................... 3 CHEF 1302 Principles of Healthy Cuisine ............................................3 CHEF 1364 Practicum Culinary Arts/Chef Training*** OR CHEF 1381 Cooperative Education Culinary Arts/Chef Training*** ...........................................3 Semester Total 15 Program Total 66
*Student Success Course ** Block subject; must be taken together in one semester ***Capstone

culinary arts
TSI testing is required prior to first enrollment

certificate

FIRST YEAR First LEAD CHEF CHEF CHEF CHEF RSTO Semester Credits 1200 Workforce Development & Critical Thinking* ................... 2 1301 Basic Food Preparation** .................................................3 2201 Intermediate Food Preparation** ......................................2 2231 Advanced Food Preparation** ..........................................2 1305 Sanitation and Safety .......................................................3 1325 Purchasing for Hospitality Operations ..............................3 Semester Total 15

Second Semester Credits CHEF 1313 Food Service Operation/Systems .....................................3 CHEF 1314 A La Carte Cooking .........................................................3 CHEF 2302 Saucier .............................................................................3 CHEF 1310 Garde Manger ...................................................................3 XXXX #3## Department Approved Elective ..........................................3 Semester Total 15 Third Semester Credits RSTO 2301 Principles of Food & Beverage Control ............................3 PSTR 1341 Plated Desserts ................................................................3 CHEF 1345 International Cuisine .........................................................3 CHEF 1341 American Regional Cuisine ...............................................3 CHEF 1364 PracticumCulinary Arts/Chef Training*** OR CHEF 1381 Cooperative EducationCulinary Arts/Chef Training***..... 3 Semester Total 15 Program Total 45
*Student Success Course ** Block subject; must be taken together in one semester ***Capstone

culinary arts
tuition summary
Tuition cost only. For total costs, see Gainful Employment Sheet Prices are subject to change without prior notice Updated June 2012

CULINARY ARTS, ASSOCIATE (AAS) 1st Semester 2nd Semester 3rd Semester 4th Semester 5th Semester 15 credits 15 credits 9 credits 12 credits 15 credits IN-DISRICT (HISD) OUT-DISRICT OUT OF STATE $1,012.50 $2,092.50 $2,340.00 $1,012.50 $2,092.50 $2,340.00 $611.70 $1,259.70 $1,408.20 $813.60 $1,677.60 $1,875.00 $1,012.50 $2,092.50 $2,340.00 Total 66 credits $4,462.80 $9,214.80 $10,303.20

CULINARY ARTS, CERTIFICATE 1st Semester 2nd Semester 3rd Semester 15 credits 15 credits 15 credits IN-DISRICT (HISD) OUT-DISRICT OUT OF STATE $1,012.50 $2,092.50 $2,340.00 $1,012.50 $2,092.50 $2,340.00 $1,012.50 $2,092.50 $2,340.00 Total 45 credits $3,037.50 $6,277.50 $7,020.00

gainful employment
CULINARY ARTS, ASSOCIATE (AAS)
Prices are subject to change without prior notice

culinary arts
www.amazon.com New Used $88 +$4 $78 +$4 $20+$4 $17+$4 $76.00 $80.00 $80.00 $48.00 $50.00 $41.00 $70.00 $18+$4 $12+$4 $50.00 $60.00 $40.00 $36.00 $42.00 $26.00 $40.00

TEXTBOOKS CHEF 1301 - On Cooking: A Textbook of Culinary Fundamentals ISBN-13: 9780135118054 CHEF 2201 - On Food & Cooking ISBN-13: 978-0684800011 CHEF 2231 - Becoming a Chef ISBN-13: 978-0471152095 CHEF 1305 - Servsafe Coursebook Fifth Edition ISBN- 978-1582802633 RSTO 1325 - Purchasing Selection & Procurement 8th Ed. ISBN- 978-0470290460 RSTO 2301 - Principles of Food, Beverage & Labor Cost for the Hotel & Restaurant 9th Ed. ISBN- 978-0471783473 CHEF 1310 - Garde Manger 3rd Ed. The Art & Craft of the Cold Kitchen ISBN- 978-0470381878 CHEF 1341 - American Regional 2nd Ed. ISBN- 978-0471682943 CHEF 1302 - Techniques of Healthy Cooking ISBN- 978-0470052327 LEAD 1200 - BNDL: ACP HCC LEAD 1200 Reach Potential ISBN- 978-1133298670 HAMG 1324 - Supervision in the Hospitality Industry 6th Ed. ISBN- 978-0470077832 Estimated Total Cost for Elective Courses

HCC Bookstore New Used Rental $109.20 $81.90 $53.50 $40 $29.95 $30 $22.45 $86.00 $85.00 $84.00 $59.00 $41.00 $49.00 $67.00 $85.00 $19.60 $14.70 $54.00 $51.00 $26.00 $32.00

$114.65 $113.45 $111.45 $78.55 $54.65 $65 $88.95 $113.45 $550.00

TOTAL LAB FEES* $186.00 SUPPLIES CULINARY TOOL KIT Includes: 10" Chef Knife 12" Serrated Slicer Carving Fork Vegetable Peeler 3" Paring Knife UNIFORMS Estimated cost: $281.60, available at HCC Cental Bookstore (T 713 528 0872) 6" Semi Flexible Boning Knife Heat Resistant Rubber Spatula Heat Resistant Piano Wire Whip 10" 12" Tongs with Het Resistant Handle Pocket Thermometer (reads 0-220F) Online purchase www.happychefuniforms.com www.chefwear.com www.chefworks.com www.culinaryclassics.com 10"-12" Steel Stainless Dry Cup Measures Stainless Measuring Spoons Standard Roll-Up Knife Bag

Bookstore also carries basic uniforms except Shoes Jacket Pants Skull Cap Shoes $ 31.99 $ 29.99 $ 9.99 $89
Shoes at reasonable prices at Amazon.com Crocs Clogs are acceptable, but MUST be black and not have holes/openings in the foot portion of the clog

* Total Lab Fees, charged in addition to tuiton fees

gainful employment
CULINARY ARTS, CERTIFICATE
Prices are subject to change without prior notice

culinary arts
www.amazon.com New Used $88 +$4 $78 +$4 $20+$4 $17+$4 $76.00 $80.00 $80.00 $48.00 $50.00 $18+$4 $12+$4 $50.00 $60.00 $40.00 $36.00 $42.00

TEXTBOOKS CHEF 1301 - On Cooking: A Textbook of Culinary Fundamentals ISBN-13: 9780135118054 CHEF 2201 - On Food & Cooking ISBN-13: 978-0684800011 CHEF 2231 - Becoming a Chef ISBN-13: 978-0471152095 CHEF 1305 - Servsafe Coursebook Fifth Edition ISBN- 978-1582802633 RSTO 1325 - Purchasing Selection & Procurement 8th Ed. ISBN- 978-0470290460 RSTO 2301 - Principles of Food, Beverage & Labor Cost for the Hotel & Restaurant 9th Ed. ISBN- 978-0471783473 CHEF 1310 - Garde Manger 3rd Ed. The Art & Craft of the Cold Kitchen ISBN- 978-0470381878 CHEF 1341 - American Regional 2nd Ed. ISBN- 978-0471682943 LEAD 1200 - BNDL: ACP HCC LEAD 1200 Reach Potential ISBN- 978-1133298670 Estimated price list for Elective courses :

HCC Bookstore New Used Rental $109.20 $81.90 $53.50 $40 $29.95 $30 $22.45 $86.00 $85.00 $84.00 $59.00 $41.00 $67.00 $19.60 $14.70 $54.00 $51.00 $26.00

$114.65 $113.45 $111.45 $78.55 $54.65 $88.95 $100.00

TOTAL LAB FEES* $150.00 SUPPLIES CULINARY TOOL KIT Includes: 10" Chef Knife 12" Serrated Slicer Carving Fork Vegetable Peeler 3" Paring Knife UNIFORMS Estimated cost: $281.60, available at HCC Cental Bookstore (T 713 528 0872) 6" Semi Flexible Boning Knife Heat Resistant Rubber Spatula Heat Resistant Piano Wire Whip 10" 12" Tongs with Het Resistant Handle Pocket Thermometer (reads 0-220F) Online purchase www.happychefuniforms.com www.chefwear.com www.chefworks.com www.culinaryclassics.com 10"-12" Steel Stainless Dry Cup Measures Stainless Measuring Spoons Standard Roll-Up Knife Bag

Bookstore also carries basic uniforms except Shoes Jacket Pants Skull Cap Shoes $ 31.99 $ 29.99 $ 9.99 $89
Shoes at reasonable prices at Amazon.com Crocs Clogs are acceptable, but MUST be black and not have holes/openings in the foot portion of the clog

* Total Lab Fees, charged in addition to tuiton fees

CHEF 1313 | Food Service Operations / Systems Credit: 3 (3 lecture) An overview of the information needs of food and lodging properties. Emphasis on both front, back, and material management utilizing computer systems. CHEF 1301 | Basic Food Preparation Credit: 3 (2 lecture, 4 lab) BLOCK CLASS, MUST BE TAKEN TOGETHER A study of the fundamental principles of food preparation and cookery to include Brigade System, cooking techniques, materials handling, heat transfer, sanitation, safety, nutrition, and professionalism. Must be taken concurrently with Intermediate and Advanced Food Preparation. CHEF 2201 | Intermediate Food Preparation Credit: 2 (1 lecture, 4 lab) Continuation of previous food preparation course. Topics include the concept of precooked food items, as well as scratch preparation. Covers full range of food preparation techniques. Must be taken concurrently with Basic and Advanced Food Preparation. CHEF 2231 | Advanced Food Preparation's Credit: 2 (1 lecture, 4 lab) Topics include the concept of pre-cooked food items and the preparation of canapes, hors d'oeuvres, and breakfast items. Must be taken concurrently with Basic and Intermediate Food Preparation. CHEF 1305 | Sanitation and Safety Credit: 3 (3 lecture) A study of personal cleanliness; sanitary practices in food preparation; causes, investigation, control of illness caused by food contamination (Hazard Analysis Critical Control Points); and work place safety standards. Pre or Co-Requisite for all Lab Classes. CHEF 1314 | A' La Carte Cooking Prerequisites: CHEF 1301, 2201, 2231 Credit: 3 (2 lecture, 4 lab) A course in a la carte or "cooking to order" concepts. Topics include menu and recipe interpretation and conversion, organization of work station, employment of appropriate cooking methods, plating and saucing principles. CHEF 2302 | Saucier Prerequisites: CHEF 1301, 2201, 2231 Credit: 3 (2 lecture, 4 lab) Instruction in the preparation of stocks, soups, classical sauces, contemporary sauces, accompaniments, and the pairing of sauces with a variety of foods. CHEF 1310 | Garde Manger Prerequisites: CHEF 1301, 2201, 2231 Credit: 3 (2 lecture, 4 Lab) A study of specialty foods and garnishes. Emphasis on design, techniques, and display of fine foods.

course descriptions
CHEF 1302 | Principles of Healthy Cuisine Prerequisites: CHEF 1301, 2201, 2231, 1310, 1341, 1345, 2336 Credit: 3 (2 lecture, 4 lab) Introduction to the principles of planning, preparation, and presentation of nutritionally balanced meals. Adaptation of basic cooking techniques to lower the fat and caloric content. Alternative methods and ingredients will be used to achieve a healthier cooking style. CHEF 1341 | American Regional Cuisine Prerequisites: CHEF 1301, 2201, 2231 Credit: 3 (2 lecture, 4 lab) A study of the development of regional cuisine s in the United States with emphasis on the similarities in production and service systems. Application of skills develop, organize and build a portfolio of recipes strategies and production systems. CHEF 1345 | International Cuisine Prerequisites: CHEF 1301, 2201, 2231 Credit: 3 (2 lecture, 4 lab) The study of classical cooking styles associated with the preparation and service of international and ethnic cuisine s. Topics includes similarities between food production systems used in the United States and other regions of the world. CHEF 2336 | Charcuterie Prerequisites: CHEF 1301, 2201, 2231, 1310 Credit: 3 (2 lecture, 4 Lab) Advanced concepts in the production of sausages, pates and related forced meats preparations. CHEF 1364 | Practicum (Field Experience) Prerequisite: Department Approval Credit: 3 (1 lecture, 20 Lab) Practical, general workplace training supported by an individualized learning plan developed by the employer, college, and student. CHEF 1381 | Cooperative Education Prerequisite: Department Approval Credit: 3 (1 lecture, 20 lab) Career-related activities encountered in the student's area of specialization offered through an individualized agreement among the college, employer, and student. Under the supervision of the college and the employer, the student combines classroom learning with work experience. Includes a lecture component. PSTR 1340 | Plated Desserts Credit: 3 (2 lecture, 4 lab) Preparation and service of hot and cold desserts with a focus on individual desserts, a la minute preparations, and numerous components within one preparation. Emphasis on station organization, timing, and service coordination for restaurant dessert production.

culinary arts

admission steps
To begin a career in Houston Community College Culinary or Baking/Pastry Arts Field, students MUST complete the following steps: 1 | APPLICATION FOR ADMISSIONS Submit an application for admission at http://www.hccs.edu/application; click Semester Credit Hour Attend a two-hour (2) mandatory New Student Pre-enrollment Session Learning Hub Science Building (LHSB) Room 116 located at 1300 Holman. Obtain a pre-enrollment pass from the Enrollment Services Office 713.718.6111 or 713.718.6500. Sessions are held on a firstcome, first-served basis, having a cap of 20 students. Submit Meningitis Documentation to Admissions & Records Office via fax 713.718.2882 or email vaccine@hccs.edu after filling out attached form All new students less than 30 years old are required to show proof of receipt of bacterial meningitis vaccination dose or booster within the last five years and at least 10 days to the start of your class Distance Education students are not exempt from attending the pre-enrollment sessions nor the submitting a Meningitis documentation.

2 | COUNSELING OFFICE Obtain a Degree Plan in Culinary/Pastry Arts field of choice. Any Houston Community College counselor can assist students. Acquire information about the Assessment Test if you are a NEW STUDENT. Set appointment to take Assessment Test, cost $25. For more information you may call Central campus help line 713.718.6000 or Central Counseling Office 713.718.6120. Willie Lee Gay Hall on Airport and 288 South Lake Jackson Freeport help line 713.718.6634 or 713.718.6737.

3 | FINANCIAL AID OFFICE Apply for Financial Aid if needed. You may access Financial Aid on-line, www.fafsa.ed.gov or by phone 713.718.8490

4 | REGISTER FOR CLASSES Registration for classes is done online with Student ID & Password at www.hccs.edu.

For further questions, you may set an appointment with an office assistant by calling 713.718.6069 or contact division secretary, Angela Mealy, in the Lifestyle & Career Arts Department at 713.718.6152