Culinary Arts

Program Director/Program Coordinator
NameChef Paul Mendoza
TitleCulinary Arts Instructor/Program Director
RoomN-113
Program Area
Culinary Arts
Phone409-944-1304
Email

pmendoza@gc.edu

Student Success Coach/Advisor
NameMartin Crichlow
Ext409-944-1401
Emailmcrichlow@gc.edu

Your Pathway

Culinary Arts Degrees and Certificates

Culinary Arts at Galveston College

  • Associate of Applied Science (AAS) – Culinary Arts
  • Certificate – Culinary Basic
  • Certificate – Culinary Arts Advanced Level
Associate of Applied Science (AAS) – Culinary Arts

The associate of applied science degree is designed to provide a well-rounded culinary education to secure an entry-level position in the food service industry.  The program also teaches the business side of food service operations.  Upon completion, graduates will be prepared to transfer to a four-year institution in pursuit of a bachelor degree in culinary arts, restaurant/hospitality management, or nutrition.  Students also earn the ServSafe Food Protection Manager Certification.  Graduates will be equipped to discern and manage sanitation and health issues in the culinary environment, apply critical thinking to determine proper cooking methods in various situations, discern proper response to special needs (food allergies, diabetes, vegetarian, etc.), and respond to changing requirements of patrons (lower fat/cholesterol, gluten-free, etc.)

See the most recent college catalog for additional information and course descriptions.

Certificate – Culinary Basic

The Culinary Arts Basic Certificate is designed for the individual seeking training to become employed as an entry-level cook.  The student will receive instruction in basic hot food cooking techniques, knife skills, healthy cuisine, baking and pastry, as well as soup and sauce making.  Students also earn the ServSafe Food Protection Manager Certificate.  The Culinary Arts certificate, coupled with work experience and additional classroom instruction, can lead to certification by the American Culinary Federation.

See the most recent college catalog for additional information and course descriptions.

Culinary Arts - AAS First Year First Semester
First Semester
CHEF1301Basic Food Preparation3
CHEF2302Saucier3
PSTR1301Fundamentals of Baking3
CHEF1302Principles of Healthy Cuisine3
CHEF1305Sanitation & Safety2
IFWA1217Food Production and Planning/Culinary Math2

 

Total Semester Credit Hours in Program: 16

Culinary Arts - AAS First Year Second Semester
Second Semester
CHEF1345International Cuisine3
CHEF1310Garde Manger3
CHEF1341American Regional Cuisine3
SPNL1291Restaurant Spanish2
RSTO2301Principles of Food & Beverage  Cost Control3

 

Total Semester Credit Hours in Program: 14

Culinary Arts - AAS First Year Third Semester
Third Semester
CHEF1380Coop Ed: Culinary Arts/Chef3
Training*
3

 

Culinary Arts - AAS Second Year Fourth Semester
Fourth Semester
RSTO1313Hospitality Supervision3
RSTO1325Purchasing for Hospitality
Operations
3
HAMG2307Hospitality Marketing &
Sales
3
CHEF2381Coop Ed: Culinary Arts/3
Chef Training*
12

 

Total Semester Credit Hours in Program: 12

*Identifies Capstone course

Culinary Arts - AAS Second Year Fifth Semester
Fifth Semester
Behavioral/Social Science3
Language, Philosophy & Culture or Creative Arts
Course
3
ENGL1301English Composition3
Math or Life & Physical Science Elective3
SPCH13XXSpeech elective3
15

 

Total Semester Credit Hours in Program: 15