TSTC is committed to providing highly specialized and advanced technical education that can lead to great career opportunities. We currently offer over 100 certificate and degree programs state-wide.

LEARN MORE
TSTC students come from more than 100 counties across the state. They arrive right out of high school, transfer from other colleges or from the workforce.

LEARN MORE
While we are proud that TSTC's education is affordable and a high return on your investment, we realize financial aid is the only option for some students.

LEARN MORE
At TSTC we understand your ultimate goal is a career you're passionate about and will make you the money you want to enjoy your life! Our goal is to help you be successful.

LEARN MORE
TSTC has been providing top-quality, career-driven education for Texans for close to 50 years. The college is nationally recognized for the number and quality of our technology graduates.

LEARN MORE
region map
corner graphic
taught
TSTC Advantage

Let's face it — the world loves to eat! But if you also love to cook and find yourself comfortable in the kitchen, then enroll in the Culinary Arts program at TSTC. With the advantage of TSTC, you'll learn both basic and specialized culinary principles and techniques while receiving hands-on experience in food preparation, menu planning, catering, butchering skills, sauce creation, sugar and chocolate work, cake decorating, the artistry of plate presentation, and more. You can choose a career in a variety of areas including restaurants, hotels and resorts, cruise lines, catering, health spas, schools, hospitals, or as a personal chef. Let TSTC be your recipe for a great career in the culinary industry!

What you'll do!

  • Work as a chef or line cook at almost any restaurant setting

  • Create your own signature dishes

  • Have the skills to manage a kitchen staff or even a restaurant

  • Build your own catering service

  • Work for yourself as a personal chef

TSTC's star power prep

  • Your choice of either a certificate or an Associate's degree to fit your needs

  • Train in ully functional kitchens with a variety of equipment to expand your culinary skills

  • You'll learn skills beyond the kitchen like menu management, inventory control, and dining room service

  • Internship opportunities working in area restaurants to gain real-world experience

Faculty

Instructors in the Food Service and Culinary Arts program have extensive experience and knowledge of this field of study. Our Instructors and faculty are also Servsafe certified (a national food safety and sanitation certificate) and many are active members in culinary organizations. It's their mission to stay current with food trends and events.

TSTC knows the importance of having seasoned veterans when it comes to getting you ready for the intense Food Service field. Many of our instructors have worked in the industry for years and know first-hand the challenges and advice that our students will benefit from. It's our goal to give you the best teachers around who have inside knowledge of the industry's demands and functions.

Small class size

At TSTC, our Food Service and Culinary Arts classes are interactive, thorough and small in size. Instructors work one-on-one with students to ensure each person gets the individualized attention and help they need in the kitchen. With a student/teacher ratio of 16 to 1, our students are given personal guidance and advice.

Hands-on learning

The kitchen is your classroom. What better way to learn to be a chef than to be in the kitchen? Our kitchens are stocked with the latest equipment and appliances you'll need to be a successful chef.

Kitchen and dining room experience. What happens in the front of the house (dining room) is just as important as what happens in the back of the house (kitchen). Learn to manage both to diversify your skills.

Advisory Committee

TSTC has placed industry professionals in the driver's seat. Our Advisory Committees determine what is taught and how it is conveyed to you so that the methods and technology TSTC incorporates are the desired, front line solutions.

With rapid-fire changes in the culinary industry, it is particularly imperative that our Advisory Committee ensure that our training properly incorporates those advances. These named below have agreed to meet at least once a year and serve our Department for a two-year term: