Also a Tech Prep Program
Students completing the Culinary Arts program at Collin College will be qualified for a variety of hands-on food preparation positions and career advancement in the food service industry. The food service industry is the largest private sector employer in the United States. The curriculum at Collin College emphasizes a broad selection of hands-on food preparation courses, building on culinary foundation skills that will allow the student to be effective in a commercial kitchen environment. Collin College’s culinary career education offers classes in the daytime and in the evening. The curriculum is designed by industry experts and taught by experienced food service management professionals. The degree program offers an Associate of Applied Science in Culinary Arts, and in addition, two certificates, one in culinary arts and one in pastry arts, are also available.
Students planning to transfer to a college or university should check with a Collin academic advisor prior to beginning this program to verify course transferability. Tech Prep students who took collegiate-level courses in hospitality and food service management while in high school may elect to receive college credit by contacting the Global Edge Office. Petition for Tech Prep credit should be completed as soon as possible upon admission to Collin.
Note: Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, and working around open flames and with cleaning chemicals.
AAS – Culinary Arts
70 credit hours
First Year
First Semester
CHEF 1301 Basic Food Preparation 1
CHEF 1305 Sanitation and Safety 1, 2, 3
ENGL 1301 Composition/Rhetoric I
HAMG 1321 Introduction to Hospitality Industry 1
IFWA 1310 Nutrition and Menu Planning
Second Semester
CHEF 2302 Saucier
HAMG 1324 Hospitality Human Resources Management
HUMA 1301 Introduction to the Humanities
PSTR 1301 Fundamentals of Baking
RSTO 1325 Purchasing for Hospitality Operations
Summer
CHEF 1302 Principles of Healthy Cuisine
HAMG 1319 Computers in Hospitality
MATH 1332 College Mathematics 4
Second Year
First Semester
CHEF 1310 Garde Manger
CHEF 1341 American Regional Cuisine
CHEF 1345 International Cuisine
CHEF 2331 Advanced Food Preparation
ECON 1301 Introduction to Economics
Second Semester
CHEF 1314 A La Carte Cooking
CHEF 2380 Cooperative Education - Culinary Arts/Chef Training (Capstone)
PHED/DANC Any activity course
RSTO 1304 Dining Room Service
SPCH 1321 Business and Professional Speaking
Elective*
Note: Preferred core choices are underlined; see other options in AAS core, unless otherwise noted.
1 Tech Prep course which may have been completed in high school
2 Certification in ServSafe
3 Certification in Food Protection Management
4 May substitute MATH 1324 or MATH 1314 (recommended for transfer students)
* Elective (3 credit hours): CHEF 2341, RSTO 1301 (must be 21 or older), or any
CHEF, HAMG, PSTR, TRVM course not listed above
AAS – Pastry Arts Specialization
70 credit hours
First Year
First Semester
CHEF 1301 Basic Food Preparation 1
CHEF 1305 Sanitation and Safety 1, 2, 3
ENGL 1301 Composition/Rhetoric I
HAMG 1321 Introduction to Hospitality Industry 1
PSTR 1301 Fundamentals of Baking
Second Semester
HAMG 1324 Hospitality Human Resources Management
HUMA 1301 Introduction to the Humanities
IFWA 1310 Nutrition and Menu Planning
PSTR 1305 Breads and Rolls
RSTO 1325 Purchasing for Hospitality Operations
Summer
HAMG 1319 Computers in Hospitality
MATH 1332 College Mathematics 4
PSTR 1306 Cake Decorating I
Second Year
First Semester
ECON 1301 Introduction to Economics
PSTR 1310 Pies, Tarts, Teacakes, and Cookies
PSTR 1312 Laminated Dough, Pate a Choux, and Donuts
PSTR 1340 Plated Desserts
PSTR 2307 Cake Decorating II
Second Semester
PHED/DANC Any activity course
PSTR 2301 Chocolates and Confections
PSTR 2331 Advanced Pastry Shop
PSTR 2380 Cooperative Education - Baking and Pastry Arts/Baker/Pastry Chef (Capstone)
SPCH 1321 Business and Professional Speaking
Elective*
Note: Preferred core choices are underlined; see other options in AAS core, unless otherwise noted.
1 Tech Prep course which may have been completed in high school
2 Certification in ServSafe
3 Certification in Food Protection Management
4 May substitute MATH 1324 or MATH 1314 (recommended for transfer students)
* Elective (3 credit hours): CHEF 2341, RSTO 1301 (must be 21 or older), or any
CHEF, HAMG, TRVM course not listed above
CERTIFICATES
Culinary Arts Certificate
24 credit hours
First Semester
CHEF 1301 Basic Food Preparation 1
CHEF 1305 Sanitation and Safety 1, 2, 3
IFWA 1310 Nutrition and Menu Planning
PSTR 1301 Fundamentals of Baking
Second Semester
CHEF 1341 American Regional Cuisine
CHEF 1345 International Cuisine
CHEF 2331 Advanced Food Preparation (Capstone)
Elective*
1 Tech Prep course which may have been completed in high school
2 Certification in ServSafe
3 Certification in Food Protection Management
* Elective (3 credit hours) RSTO 1301 (must be 21 or older) or any CHEF, HAMG,
PSTR, TRVM course not listed above
Pastry Arts Certificate
15 credit hours
First Semester
CHEF 1301 Basic Food Preparation 1
CHEF 1305 Sanitation and Safety 1, 2, 3
IFWA 1310 Nutrition and Menu Planning
PSTR 1301 Fundamentals of Baking
Second Semester
PSTR 1312 Laminated Dough, Pate a Choux, and Donuts
PSTR 1340 Plated Desserts
PSTR 2331 Advanced Pastry Shop
Elective*
1 Tech Prep course which may have been completed in high school
2 Certification in ServSafe
3 Certification in Food Protection Management
* Elective (3 credit hours) PSTR 1305 or PSTR 1306
Note: The second digit in a course number indicates the number of credit hours
for that course.
