Dallas College News Update


Media Contact: Cherie Yurco; CMYurco@DallasCollege.edu

For immediate release – Jan. 30, 2023

Dallas College culinary students being trained in the kitchen
Dallas College culinary students being trained in the kitchen.

(DALLAS) – Following its mission to transform lives and communities through education, Dallas College has launched two innovative culinary courses—Basic and Advanced Professional Cooking—scheduled and priced to meet urgent Texas restaurant industry workforce needs.

December 2022 marked the 24th consecutive month of job growth in the restaurant industry. According to November 2022 National Restaurant Association data, eating and drinking employment in Texas was 10% higher than prior to the pandemic. Though an additional 110,800 jobs have been added since 2019, many locations remain understaffed.

 “Workforce is the number one challenge to the restaurant and food service industry, and being short-handed keeps them focused on productivity, rather than professional development,” said Steve DeShazo, senior director, Office of Workforce Initiatives, Career Connected Learning at Dallas College. “This immersion style program offers a participant the opportunity to focus on key skills, knowledge and culinary technique in an academic setting to help refine and elevate their efficiency in a professional kitchen. This creates a win-win for employers and employees.”

At just $468 each, and offered on a workforce friendly schedule, the continuing education (CE) courses are readily accessible for employers wanting their staff to acquire new skills, restaurant workers wishing to advance in their careers as well as serious hobbyists who may work in another field. During each course, students will train 6 a.m. to 9 a.m., Monday and Tuesday mornings, for eight weeks.

 The courses will be taught by chef Segundo Romero Victorica, who is currently executive chef at Âme restaurant. He is a highly experienced trainer in international cuisine, fine dining service, advanced plating and classical culinary techniques.

 “Students in my classes will develop fundamental professional skills to enable them to manifest and express flavors through cooking, and to use knowledge of professional techniques to elaborate that experience,” said Victorica. “These skills will enable them to advance in restaurant industry careers.”

 The classes, detailed below, begin Feb. 20, and will be held at Dallas College’s Culinary, Pastry and Hospitality Center, 11830 Webb Chapel Rd., Dallas.

Basic Professional Cooking (CHEF 1001-52400)

This hands-on cooking course includes strong focus on sanitation and safety and leads students towards proficiency with knife skills, vegetable and starch cookery, poultry techniques, and dry and moist heat cooking methods.

Advanced Professional Cooking (CHEF 2031-53400)

The advanced course includes strong focus on standardized recipes and recipe conversation, leading to proficiency with breakfast cookery, advanced poultry, seafood and fish, vegetable and starch cookery as well as presentation techniques. The course culminates with the students serving a pop-up gourmet dinner with guests that will include prominent members of the Dallas culinary community.


In addition to the new professional cooking program there is an entire schedule of professional development classes in wine and beverage management/mixology, restaurant management training in HR and supervision, accounting and cost control, marketing and customer service, hotel front desk training and a baking class taught in Spanish. All are geared to help hospitality industry professionals to upskill and earn more pay. For enrollment or additional program information, please contact DeShazo (SDeShazo@DallasCollege.edu).