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Food and Hospitality Specialist Certificate

A green Business, Hospitality and Global Trade icon

Program Available at:

  • El Centro

Catalog Year 2022-2023 You may use this pathway if you entered Dallas College on or before this date.

Degree Type Level 1 Certificate

GPA Requirement Student must earn a GPA of 2.0 or higher

TSI May be Exempt

 

For more information, visit the Dallas College Culinary | Pastry | Hospitality webpage and your success coach at your campus.

This is an example course sequence for students interested in pursuing the Food and Hospitality Specialist Certificate. It does not represent a contract, nor does it guarantee course availability. Following this pathway will help you earn a Food and Hospitality Specialist Certificate. Students must earn at least 25% of the credit hours required for graduation through instruction by Dallas College. See catalog for official certificate requirements.

Students must complete the Food and Hospitality Foundations Certificate prior to enrollment.

This Level I certificate is designed to build upon the skills learned in the Food and Hospitality Foundations Certificate. Advanced management theory in regards to food service purchasing, food and labor cost controls, and hospitality marketing and sales are a primary focus in this course of study. Also, the practice of advanced food preparation techniques and catering management and execution will make students highly employable in the industry. Students are required to complete an External Learning Experience through a cooperative education course in which the student must obtain employment in a food service environment and work at least 21 hours per week during that semester. This certificate is a building block towards the Associate of Applied Science Degree in Food and Hospitality Management.  Courses that complete the Food and Hospitality Foundations Certificate (FF) and the Food and Hospitality Specialist Certificate are noted below. All CHEF, HAMG, and RSTO courses must be completed with a “C" or better.

Students pursuing this certificate are waived from the Texas Success Initiative (TSI) standards, but must meet course prerequisites, as long as the student completes the TSI waiver form prior to enrollment.

SEMESTER-BY-SEMESTER MAP FOR FULL-TIME STUDENTS

All plans can be modified to fit the needs of part-time students. This is not an official degree plan. See catalog for official certificate requirements.

CERTIFICATE MINIMUM: 33 SEMESTER CREDIT HOURS

SEMESTER 1

CHEF 1305 – Sanitation and Safety (Course also applies to FF)

CHEF 1301 – Basic Food Preparation Student must possess Texas State recognized Food Handler Certification to be admitted to class by the 4th class day. (Course also applies to FF)

PSTR 1301 – Fundamentals of Baking Student must possess Texas State recognized Food Handler Certification to be admitted to class by the 4th class day. (Course also applies to FF)

RSTO 1304 – Dining Room Service (Course also applies to FF)

HAMG 1321 – Introduction to Hospitality Industry (Course also applies to FF)

SEMESTER 1 ACTION ITEMS

  1. Courses in Semester 1 are taught in 8- and 16-week semesters. Students enrolled in a 16-week semester cannot take CHEF 1301 and CHEF 2331 in the same semester. 
  2. Meet with your success coach to confirm academic and career goals before the end of the semester.
  3. Meet with your success coach to research your career options and opportunities for job shadowing.  
  4. Meet with your success coach and apply for the Food and Hospitality Foundations Certificate.

    Total Hours: 15​​

SEMESTER 2

RSTO 1313 – Hospitality Supervision

RSTO 1325 – Purchasing for Hospitality Operations

HAMG 2307 – Hospitality Marketing and Sales

RSTO 1306 – Facilities Layout and Design

SEMESTER 2 ACTION ITEMS

  1. Meet with your success coach to request an official program of study audit, confirm or update your academic/career path.

  2. Meet with a faculty advisor or success coach regarding placement for the Cooperative course.

    Total Hours: 12

SEMESTER 3

RSTO 2301 – Principles of Food and Beverage Controls

RSTO 1380 – Cooperative Education - Restaurant, Culinary, and Catering Management/Manager This is the capstone course for this award.

SEMESTER 3 ACTION ITEMS

  1. Meet with your success coach for assistance in preparing for job search.
  2. Meet with your success coach to apply for the Food and Hospitality Specialist Certificate.

    Total Hours: 6​   

DALLAS COLLEGE PATHWAY TOTAL: 33 SEMESTER CREDIT HOURS

Updated July 22, 2025