Culinary Arts

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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
CHEF 1301 Basic Food Preparation 3
CHEF 2302 Saucier 3
PSTR 1301 Fundamentals of Baking 3
CHEF 1302 Principles of Healthy Cuisine 3
CHEF 1305 Sanitation & Safety 2
IFWA 1217 Food Production and Planning/Culinary Math 2

 

Total Semester Credit Hours in Program: 16

Culinary Arts - AAS First Year Second Semester
Second Semester
CHEF 1345 International Cuisine 3
CHEF 1310 Garde Manger 3
CHEF 1341 American Regional Cuisine 3
SPNL 1291 Restaurant Spanish 2
RSTO 2301 Principles of Food & Beverage  Cost Control 3

 

Total Semester Credit Hours in Program: 14

Culinary Arts - AAS First Year Third Semester
Third Semester
CHEF 1380 Coop Ed: Culinary Arts/Chef 3
Training*
3

 

Culinary Arts - AAS Second Year Fourth Semester
Fourth Semester
RSTO 1313 Hospitality Supervision 3
RSTO 1325 Purchasing for Hospitality
Operations
3
HAMG 2307 Hospitality Marketing &
Sales
3
CHEF 2381 Coop 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 Science7 3
Language, Philosophy & Culture4 or Creative Arts
Course3
3
ENGL 1301 English Composition 3
Math3 or Life & Physical Science2 Elective 3
SPCH 13XX Speech elective6 3
15

 

Total Semester Credit Hours in Program: 15