Culinary chef preparing a meal with a pan lit on fire

Culinary Arts

The Culinary Arts program at Houston City College prepares students for successful careers in the fast-paced and diverse culinary industry. Training emphasizes strong technical skills, creativity, and professionalism needed for advancement in today’s culinary workforce.

Career Path
Public Safety, Transportation & Consumer Services
Education Tracks

Programs

Degree

Culinary Arts, A.A.S.

Associate of Applied Science (AAS)
Education track: University Transfer

The Culinary Arts, AAS program is designed to equip graduates for leadership positions in the food industry. The program provides students with the necessary theoretical knowledge and technical skills to become successful culinary professionals.

Apply Now for Culinary Arts, A.A.S.

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 graduates for a career in Culinary Arts, tools and materials are expected to be purchased by students in order to perform routine class and laboratory assignments.

Upon completion of CHEF 1305, Safety and Sanitation, students are eligible to take the National Restaurant Association Education Foundation ServSafe Certification exam. After receiving a passing grade on the exam, students are awarded the ServSafe Health Certificate that is valid for five years.

In addition, please note that a student may only earn one Occupational Skills Award (OSA) per academic year.

TSI testing required prior to first enrollment for all AAS degrees and Level II certificates.

 

The Associate of Applied Science in Culinary Arts degree and the Associate of Applied Science Pastry Arts degree are accredited by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC).

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Christy J. Sykes