Food Service/Culinary Arts

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Food Service/Culinary Arts Certificate

TSTC also offers a Certificate of Completion program that a full-time, academically prepared student can complete in about one year.

Food Service/Culinary Arts offers students a superior education in all phases of the food service industry. The FSC program offers Tech Prep and articulation credit for high school students in related programs. High school graduates may receive several credit hours for approved high school credits.

Food Service/Culinary Arts
Certificate of Completion
Total Credits: 42

First Semester			Credits
CHEF	1401	Basic Food Preparation (TP)	4
CHEF	1205	Sanitation & Safety (TP)	2
HAMG	1321	Introduction to the Hospitality Industry (TP)	3
IFWA	1217	Food Production & Planning	2
PSTR	1301	Fundamentals of Baking	3
RSTO	1304	Dining Room Service¹	3
Semester Total 17

Second Semester			Credits
CHEF	2301	Intermediate Food Preparation (TP)	3
CHEF	1345	International Cuisine	3
RSTO	1325	Purchasing for the Hospitality Industry	3
PSTR	2331	Advanced Pastry Shop	3
Semester Total 12

Third Semester			Credits
IFWA	1318	Nutrition for the Food Service Professional (TP)	3
ITSC	1309	Integrated Software Applications I	3
RSTO	1221	Menu Management	2
RSTO	2505	Management of Food Production & Service	5
Semester Total 13

¹RSTO 1380, 1381, 1680, 2380, 2381, or 2680 may be substituted for RSTO 1304


Capstone course: A required learning experience which results in a consolidation and synthesis of a student's educational experience. The capstone experience certifies mastery of entry-level work place competencies.

Courses are subject to change. Contact the department chair for an update.

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