Our three program paths feature classroom instruction, hands-on participation and work-related experience to prepare you for three food service careers:
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Bakery/Pastry will prepare you to work in bakeries, pastry shops, hotels, country clubs and in-store bakeries.
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Culinary Arts will help you develop the skills necessary to work in a variety of culinary-related positions.
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Food and Hospitality Management will train you to work in a wide variety of food service positions, from a small coffee shop to a large hotel.
The Dallas College Culinary, Pastry and Hospitality Center follows a cohort program. Students enter a group of classes together and remain together in a rigorous semester-based program. All the courses that make up the AAS degrees in Culinary Arts and Bakery/Pastry are organized in a system of stacked certificates. This system results in accelerated studies combined with workplace validation through practicum and co-op courses. This powerful combination of classroom theory and workplace practice serves to embed strong technical skills in our students.
Chef Apprenticeship Program
What is it?
The
Chef Apprenticeship Training Program is an on-the-job training program whereby an individual (the apprentice) contracts with a qualified culinary facility such as a hotel, restaurant, country club, hospital, etc. to be employed and trained for 4,000 hours based on the training program devised by the US Department of Labor and the American Culinary Federation. At the same time, the individual is enrolled at Dallas College and must complete an Associate of Applied Science degree in either Culinary Arts or Bakery/Pastry. The US Department of Labor registers this program as a recognized apprenticeship training program. The duration of the program is a minimum of 4,000 hours. The US Department of Labor monitors the progress of each apprentice during training.