Institute of Hospitality and Culinary Education
Hospitality and Food Service Management
Culinary and Pastry Arts
Institute Overview
The Institute of Hospitality and Culinary Education (IHCE) offers Associate of Applied Arts and Sciences (AAS) degrees in four tracks and nine certificate tracks. The degrees and certificates are designed to prepare graduates with the requisite knowledge, skills, and values to effectively apply various hospitality or culinary principles and tools in an organizational setting. Students must comprehensively understand hospitality or culinary curricula through an integrated, experiential learning capstone course. Upon graduation, students will be adequately prepared for entry into the public and private sectors of the hospitality or culinary field.
Mission Statement
Today’s hospitality and food service industry calls for disciplined and creative hotel, restaurant, and culinary professionals. The mission of the Institute of Hospitality & Culinary Education (IHCE) is to prepare students for the demands of the fast-paced hospitality and food service industry. We are committed to developing skills, strengthening character, work ethic, and challenging the student's intellectual and creative curiosity. The hospitality and food service industry is the largest service industry in the world. So whether you decide to launch your career in Dallas or Dubai there is ample opportunity for growth!
Program Accreditation
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The Hospitality and Foodservice Management program is fully accredited by Accreditation Commission for Programs on Hospitality Administration (ACPHA). They may be contacted at:
Accreditation Commission for Programs in Hospitality Administration (ACPHA) P.O. Box 400 Oxford, MD 21654 410.226.5527
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The Culinary Arts Program is fully accredited by the American Culinary Federation (ACF) Foundation. They may be contacted at:
The American Culinary Federation, Inc. (ACF) 6816 Southpoint Pkwy., Ste. 400 Jacksonville, FL 32216 904.824.4468
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The Institute of Hospitality and Culinary Education (IHCE) Program Information
Collin College offers a number of Hospitality and Culinary Education degrees and certificates taught by experienced industry professionals. With the lowest tuition in the state of Texas, you can start today!
Programs, Degrees, and Certificates
Choose one of the following awards/certificates to learn more about the course sequence.
Associate of Applied Science Awards:
• AAS - Hospitality and Food Service Management - Hotel/Restaurant Management Track
• AAS - Hospitality and Food Service Management - Meetings and Event Management Track
Level 1 Certificates:
• Certificate Level 1 - Foundations of Hotel Operations
• Certificate Level 1 - Foundations of Meetings and Event Management
• Certificate Level 1 - Foundations of Restaurant Operations
Level 2 Certificates:
• Certificate Level 2 - Hospitality and Foodservice Management
• Certificate Level 2 - Meetings and Event Management
| See the Hospitality and Foodservice Management Marketable Skills | View the Hospitality Program Information Sheet |
Choose one of the following awards/certificates to learn more about the course sequence.
Associate of Applied Science Award:
Level 1 Certificate:
• Certificate Level 1 – Culinary Arts
Level 3 Certificate - ESC:
• Certificate Level 3 – ESC – Advanced Culinary Arts
| See the Culinary Arts Marketable Skills | View the Culinary & Pastry Arts Program Information Sheet | View the Fall 2024 Culinary & Pastry Arts Course Schedule |
Choose one of the following awards/certificates to learn more about the course sequence.
Associate of Applied Science Award:
Level 1 Certificate:
• Certificate Level 1 – Pastry Arts
Level 3 Certificate - ESC:
• Certificate Level 3 – ESC – Advanced Pastry Arts
| See the Pastry Arts Marketable Skills | View the Culinary & Pastry Arts Program Information Sheet | View the Fall 2024 Culinary & Pastry Arts Course Schedule |
Program Learning Outcomes (PLO)
• PLO 1: Identify the various sectors within the hospitality industry and describe their relationship with the global economy
• PLO 2: Describe the fundamental principles of management and apply effective leadership in a hospitality industry setting
• PLO 3: Demonstrate the ability to work in the hospitality industry by completing practical and cooperative work experiences with a satisfactory supervisor’s evaluation
• PLO 4: Demonstrate effective professional communication skills through presentations and business writing
• PLO 5: Appropriately use and express the importance of exceptional customer service skills in any hospitality environment
• PLO 6 - Hotel/Restaurant Management Track: Identify and apply the components of a successful hotel or foodservice operation to classroom discussion and/or project work
• PLO 7 - Meeting/Event Management Track: Identify the components of organizing and executing a special event, a group tour, and/or exposition and trade shows
• PLO 1: Identify and apply the knowledge and skills necessary for hospitality and
tourism operations
• PLO 2: Demonstrate competence in the communication skills necessary for hospitality
and tourism management
• PLO 3: Demonstrate competence in the communication skills necessary for hospitality
and tourism management
• PLO 4: Formulate business decisions in hospitality and tourism management
• PLO 5: Evaluate leadership principles necessary in the diverse and global hospitality
industry
See how the ACPHA PLOs connect to the curriculum
Student Success Measures
| Hospitality and Foodservice Management Student Profile | |||
| Academic Year | 3 Years Ago 2021-2022 |
2 Years Ago 2022-2023 |
1 Year Ago 2023-2024 |
| Number of Students | 132 | 149 | 135 |
| Number of Graduates | 52 | 40 | 46 |
| Student/Faculty Ratio | 26.4:1 | 25.0: 1 | 24: 1 |
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Retention Rate % – Freshmen to Sophomore (for all Programs) |
71% | 72% | 74% |
| % Students employed in the hospitality industry or a related field, i.e., Professional Placement within 90 days after graduation | 62.5% | 74.8% | 72.6% |
| % Students continuing their education within 90 days after graduation | 14.2% | 12.4% | 13.6% |
| Total Professional Placement and Continuing Education Rate | 76.7% | 87.2% | 84.3% |
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AAS Culinary Arts Academic Year (AY) includes 3 semesters, August-July |
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| Academic Year | 2021-2022 | 2022-2023 | 2023-2024 |
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AAS Graduation Rate, Full & Part Time Students |
16.0 % | 8.4 % | 10.4 % |
| Student Post Graduation Employment Rate | 100% | 100% | 100% |
| AAS Degree Graduate, ACF Certification Rate** | 1% | 100% | 100% |
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AAS Pastry Arts Academic Year (AY) includes 3 semesters, August-July |
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| Academic Year | 2021-2022 | 2022-2023 | 2023-2024 |
| AAS Graduation Rate, Full & Part Time Students | 24.0% | 29.0% | 14.3% |
| Student Post Graduation Employment Rate | 100% | 100% | 100% |
| AAS Degree Graduate, ACF Certification Rate** | 0% | 100% | 100% |
**American Culinary Federation (ACF) certifications are earned after graduating with
one or both:
1. AAS Culinary Arts, Certified Culinarian (CC)
2. AAS Pastry Arts, Certified Pastry Culinarian (CPC)
• A one year ACF membership and certification fees are included as a program graduate.
• Please allow up to 3 months for application processing after the student's graduation petition is approved by Collin College.
• The CC and CPC certifications are valid for 5-years before requiring recertification
at student's discretion and expense.
Transfer and Scholarship Information
• Texas Tech University – Hospitality and Retail Management
Hospitality & Retail Management | Human Sciences | TTU
• University of Houston - Conrad N. Hilton College of Global Hospitality Leadership
Hilton College - University of Houston (uh.edu)
• Stephen F. Austin University – James I Perkins College of Education – School of Human Sciences
Hospitality Administration | Human Sciences | SFA (sfasu.edu)
• University of North Texas – Hospitality Management
Hospitality Management B.S. | University of North Texas (unt.edu)
• Missouri State University - Department of Hospitality Leadership
Hospitality Leadership - Missouri State
• Lucerne University – Business and Hotel Management School
Preparing global leaders | BHMS
• Woosong University – College of Hotel and Culinary Arts
College of Hotel and Culinary Arts: Woosong University (wsu.ac.kr)
• Collin College and Collin Foundation
Review the Collin College Foundation Scholarship Information
• American Hotel Lodging Educational Foundation (AHLEF) - Academic Scholarships
Visit the AHLA Foundation Academic Scholarships page to learn more
• Greater Dallas Chapter of the Texas Restaurant Association (GDTRA)
Fill out the GDTRA Scholarship Form
• Texas Restaurant Association (TRA)
Find and Apply for Scholarships and Grants
• National Restaurant Association (NRA)
Review the National Restaurant Association Educational Foundation page to learn more
• Hotel Association of North Texas (HANTX)
Visit The Hotel Association of North Texas Scholarship Program
• James Beard Educational Foundation
Review the James Beard Foundation page to learn more.
• Texas Chef's Association (ACF) Scholarships
Apply for an ACFEF Scholarship
• American Culinary Federation (ACF)
Fill Out an ACFEF Scholarships for Apprenticeship, Certificate, and Post-Secondary Degree Programs Fall 2024 Application
Institute of Hospitality and Culinary Education (IHCE) Faculty
| Full Time Faculty | ||
| Hospitality and Foodservice Management | Culinary Arts | Pastry Arts |
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Dr. Eric Tobin, Discipline Lead Frisco Campus, Alumni Hall 165 P: 972.377.1702 |
Ronald Reczek, Discipline Lead Frisco Campus, Alumni Hall 163 P: 972.377.1773 |
Jill McCord Frisco Campus, Alumni Hall 162 P: 972.377.1057 |
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Andrew Jardim Frisco Campus, Alumni Hall 164 P: 972.377.1504 |
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| Adjunct Faculty | ||
| Hospitality | Culinary | Baking and Pastry |
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Garry Abbs |
Sara Hosford |
Amanda Bradford |
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Abby Christian* |
Chad Kelley |
Cristal Gonzalez |
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Susan Crawford |
Cynthia Kleckner |
Juliana Herrington |
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Erika Foster |
Michelle Medley |
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John Hines, Program Coach Frisco Campus, F144C |
Natalie Owles |
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* Can teach both culinary and hospitality courses.
Kitchen Lab Orientation & Informational Sessions
Attending an orientation is required for permissions to enroll into kitchen lab classes. The Culinary & Pastry Arts department is currently offering two Kitchen Lab Orientation & Informational Sessions. Choose one of the following orientation dates to register.
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January 6, 2025 6:00 p.m. Orientation Register Today! |
February 6, 2025 6:00 p.m. Orientation Register Now! |
All orientation sessions are conducted at the Frisco Campus, Alumni Hall, A136. A campus map and a copy of the Culinary/Pastry Arts orientation presentation are available to download using the following links.
| View the Frisco Campus Map | Download a Copy of the Orientation Presentation |
The Red Room
The Red Room is unique for many reasons. Most notably, aside from the restaurant opening its doors to the public, The Red Room is serviced by Collin College’s RSTO 1304 - Dining Room Service and CHEF 1314 - A La Carte Cooking classes. The Red Room is a working educational lab!
Each week will feature a menu created and implemented by a student Executive Chef from CHEF 1314 and a Maitre d' from RSTO 1304 courses. New for Spring 2024, each service features dessert & bread offerings from the student Pastry Chefs enrolled in PSTR 1342 - Bakery Operations Management or PSTR2331 - Advanced Pastry. This combination allows Collin College students in the Dining Room Service class to support the front-of-the-house restaurant management experience while the A La Carte Cooking students prepare, cook and expedite food in the "back-of-house". Students in both classes learn the importance of communication and coordination between the dining room ("front-of-house") and kitchen ("back-of-house"). The students also practice marketing the restaurant and delivering the level exceptional service necessary as leaders in hospitality. Visit The Red Room page for more information!
IHCE Resources
- Advisory Boards
We are proud members of the following associations:
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