Students must be employed in a hands-on food prep or pastry position for 320 hours (average 20 hours per week) during the semester through enrollment in a faculty supervised CHEF1264 or PSTR1364 practicum during the 16-week semester. Qualifications for employment include working in a health department-inspected kitchen or bakeshop with a registered food safety manager supervisor. TSI is not required for these certificates but you must meet TSI to complete your AAS degree.
Upon completion of the Culinary Arts Foundations Certificate, students may progress to a Specialist Certificate. The Dallas College Culinary, Pastry and Hospitality Center will begin offering two Specialist Certificates in Fall 2020: Culinary Arts Specialist and Bakery/Pastry Specialist.
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Upon completion of the Foundations and Specialist Certificate, students can obtain an Associate of Applied Science in Culinary Arts or Bakery/Pastry by completing 15 hours of core classes.
- Students may be eligible to transfer previously completed credit hours.
- Students can take core classes simultaneously with the cohorts online or at any Dallas College campus.
- Core classes will also be offered at the Culinary, Pastry and Hospitality Center before or after the scheduled cohorts beginning Fall 2020.