Student Handbook and Catalog 2021-22 V2

Curriculum | 123
Culinary Arts
As a Culinary Arts student at TSTC, you will be trained in a multitude
of hands-on skill sets and talents. The chef-instructors of TSTC
Culinary are all highly trained professional chefs with years of
industry experience and knowledge that will guide you in your
professional journey while in school and out in your career. The TSTC
Culinary Arts program is based in classical cooking techniques, food
preparation, meat and seafood fabrication, baking, pastry, American
regional and international cuisines, dining room services, purchasing
and cost analysis. It culminates with the associate degree capstone
course that allow you to run the kitchen with your cuisine. The
Culinary Arts department at TSTC also teaches food-related topics,
including nutrition, sanitation and safety, food service equipment,
supervision and culinary math. For quicker entry into the industry,
Culinary Assistant, Culinary Specialist and Culinarian certificates are
available.
Culinary Arts is available at the East Williamson County, Harlingen
and Waco campuses through a hybrid format using online learning
for content delivery and face-to-face lab training.
First-Year Seminar Requirement
Students are required to enroll in the First-Year Seminar course,
TSTC 1102, in their first semester attending TSTC unless they
have completed more than 24 credit hours. Please see detailed
information regarding the course and exemptions in the Advising
section under First-Year Seminar course.
Culinary Arts
Associate of Applied Science
Semester 1
Credits
CCHEF 1205 Sanitation and Safety 2
IFWA 1205 Food Service Equipment and Planning 2
IFWA 1217 Food Production and Planning 2
IFWA 1218 Nutrition for the Food Service Professional 2
ACGM X3XX Gen Ed Humanities/Fine Arts Elective 3
Semester Totals 11
Semester 2
Credits
IFWA 1401 Food Preparation I 1 4
PSTR 1301 Fundamentals of Baking 2 3
RSTO 1304 Dining Room Service 3 3
RSTO 1380 or Cooperative Education - Restaurant,
Culinary, and Catering Management/Manager
ACGM X3XX Gen Ed Social/Behavioral Science Elective 3
Semester Totals 13
Semester 3
Credits
CHEF 1340 Meat Preparation and Cooking 4 3
IFWA 1427 Food Preparation II 5 4
PSTR 2431 Advanced Pastry Shop 6 4
ENGL 2311 Technical & Business Writing 3
Semester Totals 14
Semester 4
Credits
CHEF 1441 American Regional Cuisine 7 4
CHEF 1445 International Cuisine 8 4
RSTO 1313 Hospitality Supervision 3
ACGM X3XX Gen Ed Elective 3
Semester Totals 14
Semester 5
Credits
RSTO 2505 Management of Food Production and Service 9 5
RSTO 1680 or Cooperative Education - Restaurant,
Culinary, and Catering Management/Manager
ACGM X3XX Gen Ed Math/Natural Science Elective 3
Semester Totals 8
Program Totals 60
Capstone Course(s):
RSTO 2505 - Management of Food Production and Service
or RSTO 1680 - Cooperative Education - Restaurant, Culinary, and
Catering Management/Manager
Prerequisites
1,2,3
CHEF 1205, IFWA 1205, IFWA 1217
4,5
IFWA 1401
6
PSTR 1301
7,8
IFWA 1427, PSTR 2431
9
CHEF 1441, CHEF 1445, PSTR 2431, RSTO 1313 (Pre or Co)
Culinarian
Certificate 2
Semester 1
Credits
CHEF 1205 Sanitation and Safety 2
IFWA 1205 Food Service Equipment and Planning 2
IFWA 1217 Food Production and Planning 2
IFWA 1218 Nutrition for the Food Service Professional 2
Semester Totals 8
Texas State Technical College
tstc.edu