Program Information
The Culinary Arts program provides basic education and training for cooks and apprentice chefs. Sequential courses provide for development of technical food preparation and service skills, understanding of the principles of food and beverage composition, experience in the use and maintenance of professional food service equipment, and basic development of supervisory skills.
The San Jacinto College Culinary Arts - Chef Training/Restaurant Management, Occupational Certificate:
- Provides training for supervisory positions in commercial food service, and
- Is structured to cover the various operations of restaurants, hotel food service, cafeterias, coffee shops, catering, and other areas of food service specialty.
Accreditation by American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC) assures that a program is meeting at least a minimum of standards and competencies set for faculty, curriculum, and student services.
Career Opportunities
Students who obtain a certificate or degree in restaurant management pursue careers as managers in:
- Hotels
- Restaurants
- Private clubs
- Cruise lines
- Country clubs
- Sports venue
Earning Potential
Food Service Manager median salary: $60,036 per year1
1 | Source: texaswages.com Gulf Coast region, 2018 |
For more information, students may contact North campus at 281-476-1501 x1353.
Campus
North Campus
Two-year Program Outcomes
|
Previous Year 1: |
2016-2017 |
Previous Year 2: |
2017-2018 |
|||||
ACFEF Accredited Program Name |
URL Web Address to Program Data |
Graduation Rate (%) |
Job Placement Rate (%) |
ACF Certification Rate (%) |
Graduation Rate (%) |
Job Placement Rate (%) |
ACF Certification Rate (%) |
||
Culinary Arts, Certificate of Technology |
|
66.7% |
67% |
0% |
54.5% |
60% |
0% |
||
Culinary Arts, Associates of Applied Science |
|
100% |
75% |
0% |
100% |
71% |
0% |
||
Pastry Arts, Certificate of Technology |
|
18.8% |
75% |
0% |
33.3% |
75% |
0% |
||
Pastry Arts, Associates of Applied Science |
|
90% |
100% |
0% |
70% |
88% |
0% |