Hospitality/Culinary Arts

The Hospitality Management curriculum at Grayson College is designed to give graduates the skills and knowledge needed for a variety of entry positions and careers in the vast hospitality industry. These careers can vary into several fields such as hotels, restaurants, resorts, cruise ships, nursing homes, and assisted living complexes; and positions can range from a supervisors, line mangers, managers, sales personnel, human resources, and other related positions.

The Culinary Arts curriculum at Grayson College is designed to give graduates the skills and knowledge needed for a variety of positions and careers in commercial kitchens. These careers can vary into several different fields such as hotels, restaurants, resorts, cruise ships, nursing homes, and assisted living complexes; and positions can range from a knowledgeable and skilled line cook to a kitchen manager.

In addition to Associate of Arts Degrees, the college offers the following certificates:

  • Culinary Arts
  • Basic Culinary Skills Certificate
  • Hospitality Management
  • Restaurant Management

Graduates will develop several skills, both technical and higher thinking, that will help in their supervisory and business management of the selected field that will increase their value to an organization. The major skill sets learned will be in food preparation, nutritional value of foods, meal and portion control for profit, food and beverage purchasing and sales, legal knowledge in operations and human resources, computer skills, team player and brigade concepts, and excellent communication.

Many of these full-length courses may be taken for non-credit through the GC Continuing Education division. A number of fun, short courses (including some classes for youth) are also offered through Continuing Education.

Course Requirements

Grayson College requires that you have a High School Diploma or equivalent. The Associate of Applied Science Degree requires that you have met TSI requirements.

Capstone Experience

To earn a certificate in this program, all students must successfully complete a comprehensive practical and written exit exam prior to graduation. Graduation with a Hospitality Certificate or Associates of Applied Science Degree also requires successful completion of HAMG 2167. 

Local Employers

Choctaw Casino,Winstar Casino,Delaware North, Hilton Garden Inn, Local Restaurants and Hotels

Associate of Applied Science Degree - Hospitality Management


Subject

Semester Hours



First Semester

CHEF 1205* 3
HAMG 1340 3
HAMG 1221 3
ENGL 1301 3
MATH 1332 or 1314 3

15


Second Semester

Social/Behavioral Science Core 3
CHEF 1301 3
HAMG 1319 3
HAMG 1324 3
HAMG 1213 3
HAMG, PSTR, CHEF or FDST Elective

15


Third Semester

SPCH 1311 or 1321 3
CHEF 2231 3
HAMG 2301 3
HAMG 2307 3
Lang, Phil, Culture/Creative ARTS CORE 3

15


Fourth Semester

HAMG 2305 3
HAMG 2332 3
HAMG 2337 3
RSTO 1304 3
HAMG 2167 3
CHEF 1314

15
Completion of CHEF 1205 with a grade of "B" or higher and a valid Servsafe certification is a prerequisite for CHEF 1301, 2331, 1314 and RSTO 1304.
Capstone Requirement: All students must pass the required Departmental comprehensive written and practical exam with a grade of "C" or better, prior to graduation, in order to satisfy the capstone experience.

Associate of Applied Science Degree - Culinary Arts


Subject

Semester Hours



First Semester

CHEF 1205* 2
CHEF 1301 3
HAMG 1221 2
ENGL 1301 3
MATH 1332 or 1314 3
SPCH 1311 or 1321 3

16


Second Semester

Lang, Phil, Culture/Creative Arts Core 3
PSTR 1301 3
HAMG 1319 3
CHEF 2231 2
CHEF 1345 3

14


Third Semester

HAMG 2301 3
HAMG 1340 3
PSTR 2331 3
HAMG 1324 3
CHEF 1310 3

15


Fourth Semester

RSTO 1304 3
CHEF 1302 3
CHEF 1314 3
Social/Behavioral Science Core 3
CHEF 1164 1
IFWA 1210 2

15
Completion of CHEF 1205 with a grade of "B" or higher and a valid Servsafe Certification is a prerequisite for all other CHEF, PSTR & RSTO courses.
Capstone Requirement: All students must pass the required Departmental comprehensive written and practical exam with a grade of "C" or better, prior to graduation, in order to satisfy the capstone experience.

Hospitality Management Certificate


Subject

Semester Hours



First Semester

HAMG 2301 3
CHEF 1205* 2
HAMG 1221 2
HAMG 1340 3
RSTO 1304 3
HAMG 2307 3

16


Second Semester

HAMG 2332 3
CHEF 1301 3
HAMG 1319 3
HAMG 1324 3
HAMG 2337 3
HAMG 1213 2

17


Third Semester

HAMG 2167 1
HAMG 2305 3

4

Culinary Arts Certificate



Subject

Semester Hours



First Semester
CHEF 1301 3
CHEF 1205* 2
HAMG 1221 2
HAMG 1340 3
PSTR 1301 3

13
Second Semester
CHEF 1345 3
CHEF 2231 2
CHEF 1302 3
HAMG 1319 3
IFWA 1210 or BIOL 1322 2

13
Third Semester
CHEF 1314 3
RSTO 1304 3
PSTR 2331 3
CHEF 1310 3
CHEF 1164 1

13

Basic Culinary Skills Certificate



Subject

Semester Hours



First Semester
CHEF 1301 3
CHEF 1205* 2
HAMG 1221 2
PSTR 1301 3
EDU 1300/PSYC 1300 3

13
Second Semester
CHEF 1345 3
CHEF 1310 3
CHEF 2231 2
RSTO 1304 3
POFT 1120 1

12

Catering and Event Planning Certificate



Subject

Semester Hours


First Semester
TRVM 2333 3
CHEF 1205 2
TRVM 1327 3
CHEF 1301 3
HAMG 1340 3

14
Second Semester
RSTO 2307 3
CHEF 2231 2
CHEF 1310 3
FDST 2433 4
POFT 1120 1

13

Completion of CHEF 1205 with a grade of "B" or higher and a valid Servsafe certification is a prerequisite for CHEF 1301. 

Capstone Requirement: All students must pass the required departmental comprehensive written and practical exam with a grade of "C" or better prior to graduation in order to satisfy the capstone experience.

Students earning an Associate of Applied Science Degree at Grayson College must complete fifteen semester hours of a general education core. The core courses are distributed as follows:                                                                                                     

Mathematics/Life and Physical Sciences (3 hours)

MATH 1314 College Algebra                                                         

MATH 1324 Mathematics for Business & Social Sciences

MATH 1332 Contemporary Mathematics I

MATH 1342 Elementary Statistical Methods            

MATH 2312 Pre-Calculus Math

BIOL 1306/1106 Biology for Science Majors I

BIOL 1307/1107 Biology for Science Majors II

BIOL 1308/1108 Biology for Non-Science Majors I

BIOL 1309/1109 Biology for Non-Science Majors II

BIOL 1414 Introduction to Biotechnology I

BIOL 2301/2101 Anatomy & Physiology I

BIOL 2302/2102 Anatomy & Physiology II

BIOL 2404 Anatomy & Physiology (specialized, single-semester course, lecture + lab)

BIOL 2320/2120 Microbiology for Non-Science Majors

BIOL 2321/2121 Microbiology for Science Majors

CHEM 1406 Introductory Chemistry I (lecture + lab, allied health emphasis)

CHEM 1311/1111 General Chemistry I

CHEM 1312/1112 General Chemistry II

GEOL 1301/1101 Earth Sciences for Non-Science Majors I

GEOL 1303/1103 Physical Geology

GEOL 1304/1104 Historical Geology

GEOL 1305/1105 Environmental Science

Social and Behavioral Science (3 hours)

CRIJ 1307 Crime in America

ECON 2301 Principles of Macroeconomics

ECON 2302 Principles of Macroeconomics

GEOG 1303 World Regional Geography

GOVT 2305 Federal Government

GOVT 2306 Texas Government

HIST 1301 United States History I

HIST 1302 United States History II

PSYC 2301 General Psychology

PSYC 2314 Lifespan, Growth & Development

SOCI 1301 Introduction to Sociology

SOCI 1306 Social Problems

Language, Philosophy, Culture/Creative Arts (3 hours)

ARTS 1301 Art Appreciation

DRAM 1310 Stagecraft I

HUMA 1301 Introduction to the Humanities

HUMA 1302 Introduction to the Humanities II

MUSI 1306 Music Appreciation

PHIL 1301 Introduction to Philosophy

Component Area Option (6 hours) 

EDUC OR PSYC 1300 Learning Frameworks           

SPCH 1311 Introduction to Speech Communication

SPCH 1315 Public Speaking

SPCH 1321 Business & Professional Communication

ENGL 1301 Composition I

ENGL 1302 Composition II

ENGL 2311 Technical and Business Writing

SPAN 1411 Beginning Spanish I

SPAN 1412 Beginning Spanish II

**Any of the courses listed above in the previous Component Areas may be used for the hours toward the Component Area Option.

Practical, general workplace training supported by an individualized learning plan developed by the employer, college, and student.

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Study of personal cleanliness; sanitary practices in food preparation; causes, investigation, control of illness caused by food contamination (Hazard Analysis Critical Control Points); and work place safety standards.

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A study of the fundamental principles of food preparation and cookery to include Brigade System, cooking techniques, material handling, heat transfer, sanitation, safety, nutrition, and professionalism. Professional chef uniform and kitchen tools required. Lab included. 3 credit hours.

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A study of specialty foods and garnishes. Emphasis on design, techniques, and display of fine foods. Lab included.

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A course in a la carte or "cooking to order" concepts. Topics include menu and recipe interpretation and conversion, organization of work station, employment of appropriate cooking methods, plating, and saucing principles. Lab included.

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The study of classical cooking skills associated with the preparation and service of international and ethnic cuisine. Topics include similarities between food production systems used in the United States and other regions of the world. Professional chef uniform and kitchen tools required. Lab included.

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Advanced concepts of food preparation and presentation techniques.

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Instruction in the preparation of stocks, soups, classical sauces, contemporary sauces, accompaniments, and the pairing of sauces with a variety of foods. Lab included.

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Functions of front office operations as they relate to customer service. Includes a study of front office interactions with other departments in the lodging operation. 3 credit hours.

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An introduction to computers and their relationship as an information system to the hospitality industry. The course includes an overview of industry-specific software. 3 credit hours.

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Introduction to the elements of the hospitality industry. 3 credit hours.

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Principles and procedures of human resource management in the hospitality industry. 3 credit hours.

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A course in legal and regulatory requirements that impact the hospitality industry. Topics include: Occupational Safety and Health Administration (OSHA), labor regulations, tax laws, tip reporting, franchise regulations, and product liability laws. 3 credit hours.

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Practical, general workplace training supported by an individualized learning plan developed by the employer, college, and student.

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An introduction to food and beverage management in various hospitality environments. Emphasizes cost controls from procurement to marketing and sales. Examines forecasting, menu planning and pricing, logistical support, production, purchasing, and quality assurance. 3 credit hours.

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An overview of management and leadership in the hospitality industry with an emphasis on management philosophy, policy formation, communications, motivation, and team building. 3 credit hours.

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Identification of the core principles of marketing and sales and their impact on the hospitality industry. 3 credit hours.

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Methods and applications of financial management within the hospitality industry. Primary emphasis on sales accountability, internal controls, and report analysis. 3 credit hours.

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Identification of building systems, facilities and sustainability management, and security and safety procedures. 3 credit hours.

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Application of principles of nutrition in planning menus for the food service industry.

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Skills to seek and obtain employment in business and industry.

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). Fundamentals of baking including dough, quick breads, pies, cakes, cookies, tarts, and doughnuts. Instruction in flours, fillings, and ingredients. Topics include baking terminology, tool and equipment use, formula conversions, functions of ingredients, and the evaluation of baked products. Professional chef uniform and kitchen tools required. Lab required.

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A study of classical desserts, French and international pastries, hot and cold desserts, ice creams and ices, chocolate work, and decorations. Emphasis on advanced techniques.

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Introduces the principles, concepts, and systems of professional table service. Topics include dining room organization, scheduling, and management of food service personnel.

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Practical application of meetings and exposition skills through a case study or participation in a conference/meeting. Includes integration of meeting planning tools that compare and discriminate between key areas of program development and convention objectives.

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The development of a special event from the conceptual stage through completion. Emphasis on industry terminology, factors to consider when planning a special event, and contingency plans.

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Principles, techniques, and applications for both on-premises, off-premises, and group marketing of catering operations including food preparation, holding, and transporting techniques.

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Last updated: 06/20/2017