Texas Border Business
MCALLEN, TEXAS – The Culinary Arts Program at South Texas College is now set to introduce a more business-oriented approach as it prepares students for management positions for the first time in its history.
Organized through feedback from leaders in the industry, Culinary has made possible the start of an Associate of Applied Science – Specialization in Restaurant Management beginning fall 2021. Faculty with the program say the new degree also includes more courses that will open the way towards a four-year track, if a student chooses.
Courses for the new degree will be offered at Pecan, Mid-Valley, and via the college’s distance learning campuses. It also marks the first degree through Culinary Arts that a student can complete fully online.
“In speaking with industry leaders within our community, as well as our advisory board, we found that there was a significant need for individuals trained in the management side of the restaurant,” said Culinary Arts Department Chair Dr. Jennifer Guerra. “Many noted that it was the hardest position to fill due to the lack of qualified individuals (and) we worked with these individuals to build a degree that would serve their needs and provide our students with new opportunities.
“The restaurant management degree will also allow a student the option of completing the degree fully online,” Guerra said. “This makes it perfect for individuals who are balancing work, home, and school commitments. Our new kitchens have great technology built into them to facilitate and support online instruction and learning.”
The new restaurant management degree is a specialization of the college’s current culinary arts degree, meaning students will still receive training in basic and intermediate cooking and baking skills, but rather than moving to advanced techniques the new degree will focus on the management aspects of the industry.
Through the new degree, students will gain knowledge in service, operations, facilities and menu design, cost controls, management, and leadership, Guerra said.
“While our culinary arts degree has a primary focus on cooking, this degree focuses on leadership and management aspects of restaurant operations while still providing fundamental knowledge of cooking and baking skills,” Guerra said. “Additionally, this degree has a stronger academic focus than our previous degrees allowing for easier transfer to four-year degrees.”
For more information about STC’s Culinary Arts Program and the degrees it offers please visit the department’s page here https://bit.ly/3zb61zA. Interested students can also call 956-872-2214 or email at jguerra121@southtexascollege.edu.
