Culinary Arts Specialist Certificate

For more information, visit the Dallas College Culinary and Pastry Arts webpage and your success coach at your campus.

This is an example course sequence for students interested in pursuing the Culinary Arts Specialist Certificate. It does not represent a contract, nor does it guarantee course availability. Following this pathway will help you earn a Culinary Arts Specialist Certificate. Students must earn at least 25% of the credit hours required for graduation through instruction by Dallas College. See catalog for official certificate requirements.

The Culinary Arts Specialist Certificate is designed to build upon the skills learned in the Culinary Arts Foundations Certificate. Students will learn advanced food service management theory including food and labor cost controls. Lab classes include front of house service management and execution as well as advanced culinary techniques and quantity cooking through the execution of the El Centro Culinary, Pastry, Hospitality program student-operated restaurant. This certificate is a building block towards the Associate of Applied Science Degree in Culinary Arts. Courses that complete this certificate and the Culinary Arts Foundations Certificate (CF) are noted below. All CHEF and RSTO courses must be completed with a “C" or better.

Students pursuing this certificate are waived from the Texas Success Initiative (TSI) standards, but must meet course prerequisites, as long as the student completes the TSI waiver form prior to enrollment.

Catalog Year       2024-2025      You may use this pathway if you entered Dallas College on or before this date.

Degree Type       Level I Certificate

GPA Requirement       Student must earn a GPA of 2.0 or higher

TSI       May be Exempt

SEMESTER-BY-SEMESTER MAP FOR FULL-TIME STUDENTS

All plans can be modified to fit the needs of part-time students. This is not an official degree plan. See catalog for official certificate requirements.

CERTIFICATE MINIMUM: 37 SEMESTER CREDIT HOURS

SEMESTER 1

CHEF 1305 – Sanitation and Safety (Course also applies to CF)

CHEF 1301 – Basic Food Preparation You must possess Texas State Recognized Food Handler Certification to be admitted to class by the 4^th class day of this course. (Course also applies to CF)

PSTR 1301 – Fundamentals of Baking You must possess Texas State Recognized Food Handler Certification to be admitted to class by the 4^th class day of this course. (Course also applies to CF)

CHEF 2331 – Advanced Food Preparation (Course also applies to CF)

HAMG 1321 – Introduction to Hospitality Industry (Course also applies to CF)

CHEF 1302 – Principles of Healthy Cuisine (Course also applies to CF) 

SEMESTER 1 ACTION ITEMS

1. Courses in Semester 1 are taught in 8- and 16-week semesters. Students enrolled in a 16-week semester cannot take CHEF 1301 and CHEF 2331 in the same semester.

2. Meet with your success coach and apply for the Culinary Arts Foundations Certificate.

   Total Hours: 18​​

SEMESTER 2

CHEF 1310 – Garde Manger

RSTO 1304 – Dining Room Service

RSTO 2301 – Principle of Food and Beverage Controls

SEMESTER 2 ACTION ITEMS

1. Meet with your success coach to request an official program of study audit and confirm your career path.
2. Meet with a faculty advisor or success coach regarding placement for the Cooperative course.

   ​Total Hours: 9

SEMESTER 3

CHEF 2302 – Saucier

CHOOSE ONE:

• CHEF 1441 – American Regional Cuisine OR
• CHEF 1445 – International Cuisine

SEMESTER 3 ACTION ITEMS

1. After reviewing your degree plan and program of study, meet with your success coach to apply for the Culinary Arts Specialist Certificate. 

   ​Total Hours: 13​  

DALLAS COLLEGE PATHWAY TOTAL: 37 SEMESTER CREDIT HOURS