Culinary Arts
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Specialized classroom and practical laboratory work experiences
in the preparation and cooking of a variety of foods
are included in the Culinary Arts Program. Emphasis is placed
on the use and care of commercial equipment used in food
preparation, sanitation in food handling, cooking and baking
methods, preparation of special dishes, food standards, aspects
of nutrition, and gourmet cooking.
Since this program is designed to prepare the graduate for a
specific profession, certain items that are compiled in a cook/chef
tools and materials list are expected to be purchased by the student in
order to perform routine class and laboratory assignments. The
capstone for the Culinary Arts Certificate is CHEF 1265, Practicum, or CHEF 1281, Cooperative Education.
The capstone for
the Pastry and Baking Certificate is PSTR 1265, Practicum, or PSTR
1281, Cooperative Education. For more information, contact the Culinary
Arts Department at 713-718-6072 or e-mail ezat.moradi@hccs.edu.
Choose a Course
- CHEF 1191 Special Topics in Culinary Arts/Chef Training
- CHEF 1212 Food Service Operation Systems I
- CHEF 1213 Food Service Operation Systems II
- CHEF 1264 Practium (or Field Experience) - Culinary Arts/Chef Training
- CHEF 1265 Practium (or Field Experience) - Culinary Arts/Chef Training
- CHEF 1281 Cooperative Education - Culinary Arts/Chef Training
- CHEF 1291 Special Topics in Culinary Arts/Chef Training
- CHEF 1301 Basic Food Preparation
- CHEF 1302 Principles of Healthy Cuisine
- CHEF 1305 Sanitation and Safety
- CHEF 1314 a´ La Carte Cooking
- CHEF 1341 American Regional Cuisine
- CHEF 1345 International Cuisine
- CHEF 1391 Special Topics in Culinary Arts/Chef Training
- CHEF 2201 Intermediate Food Preparation
- CHEF 2231 Advanced Food Preparation
- CHEF 2302 Saucier
- CHEF 2332 Buffet Theory and Production
- CHEF 2336 Charcuterie
Study Links
For classes with Lab
