Student Handbook and Catalog 2021-22 V2
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124 | Curriculum<br />
Semester 2<br />
Credits<br />
IFWA 1401 Food Preparation I 1 4<br />
PSTR 1301 Fundamentals of Baking 2 3<br />
RSTO 1304 Dining Room Service 3 3<br />
RSTO 1380 or Cooperative Education - Restaurant,<br />
Culinary, <strong>and</strong> Catering Management/Manager<br />
Semester Totals 10<br />
Semester 3<br />
Credits<br />
CHEF 1340 Meat Preparation <strong>and</strong> Cooking 4 3<br />
IFWA 1427 Food Preparation II 5 4<br />
PSTR 2431 Advanced Pastry Shop 6 4<br />
Semester Totals 11<br />
Semester 4<br />
Credits<br />
CHEF 1441 American Regional Cuisine 7 4<br />
CHEF 1445 International Cuisine 8 4<br />
RSTO 1313 Hospitality Supervision 3<br />
Semester Totals 11<br />
Program Totals 40<br />
Capstone Course(s):<br />
CHEF 1441 - American Regional Cuisine<br />
CHEF 1445 - International Cuisine<br />
Prerequisites<br />
1,2,3<br />
CHEF 1205, IFWA 1205, IFWA 1217<br />
4,5<br />
IFWA 1401<br />
6<br />
PSTR 1301<br />
7,8<br />
IFWA 1427, PSTR 2431<br />
Culinary Assistant<br />
Certificate 1<br />
Semester 1<br />
Credits<br />
CHEF 1205 Sanitation <strong>and</strong> Safety 2<br />
IFWA 1205 Food Service Equipment <strong>and</strong> Planning 2<br />
IFWA 1217 Food Production <strong>and</strong> Planning 2<br />
IFWA 1218 Nutrition for the Food Service Professional 2<br />
Semester Totals 8<br />
Semester 2<br />
Credits<br />
IFWA 1401 Food Preparation I 1 4<br />
PSTR 1301 Fundamentals of Baking 2 3<br />
RSTO 1304 Dining Room Service 3 3<br />
RSTO 1380 or Cooperative Education - Restaurant,<br />
Culinary, <strong>and</strong> Catering Management/Manager<br />
Semester Totals 10<br />
Program Totals 18<br />
Capstone Course(s):<br />
IFWA 1401 - Food Preparation I<br />
PSTR 1301 - Fundamentals of Baking<br />
Prerequisites<br />
1,2,3<br />
CHEF 1205, IFWA 1205, IFWA 1217<br />
Culinary Specialist<br />
Certificate 1<br />
Semester 1<br />
Credits<br />
CHEF 1205 Sanitation <strong>and</strong> Safety 2<br />
IFWA 1205 Food Service Equipment <strong>and</strong> Planning 2<br />
IFWA 1217 Food Production <strong>and</strong> Planning 2<br />
IFWA 1218 Nutrition for the Food Service Professional 2<br />
Semester Totals 8<br />
Semester 2<br />
Credits<br />
IFWA 1401 Food Preparation I 1 4<br />
PSTR 1301 Fundamentals of Baking 2 3<br />
RSTO 1304 Dining Room Service 3 3<br />
RSTO 1380 or Cooperative Education - Restaurant,<br />
Culinary, <strong>and</strong> Catering Management/Manager<br />
Semester Totals 10<br />
Semester 3<br />
Credits<br />
CHEF 1340 Meat Preparation <strong>and</strong> Cooking 4 3<br />
IFWA 1427 Food Preparation II 5 4<br />
PSTR 2431 Advanced Pastry Shop 6 4<br />
Semester Totals 11<br />
Program Totals 29<br />
Capstone Course(s):<br />
IFWA 1427 - Food Preparation II<br />
PSTR 2431 - Advanced Pastry Shop<br />
Prerequisites<br />
1,2,3<br />
CHEF 1205, IFWA 1205, IFWA 1217<br />
4,5<br />
IFWA 1401<br />
6<br />
PSTR 1301<br />
tstc.edu<br />
Texas State Technical College
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