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!
Programs, Degrees, and Certificates
Collin College offers a number of Hospitality and Culinary Education degrees and certificates taught by experienced industry professionals. With the lowest tuition in Texas, you can start today! For program enrollment questions, contact John Hines, Career Coach, at 972.377.1733 or visit the Frisco Campus Suite F144.
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
View 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
Level 3 Certificate - ESC
View the Culinary Arts Marketable Skills View the Culinary & Pastry Arts 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
Level 3 Certificate - ESC
View the Pastry Arts Marketable Skills View the Culinary & Pastry Arts Program Information SheetProgram Accreditation
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
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
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
Student Success Measures
Hospitality and Foodservice Management Student Profile
| Number of Students | Number of Graduates | Student/Faculty Ratio | Retention Rate % – Freshmen to Sophomore (for all Programs) | % Students employed in the hospitality industry or a related field, i.e., Professional Placement within 90 days after graduation | % Students continuing their education within 90 days after graduation | Total Professional Placement and Continuing Education Rate | |||
|---|---|---|---|---|---|---|---|---|---|
| 3 Years Ago: 2021-2022 Academic Year | |||||||||
| 132 | 52 | 26.4:1 | 71% | 62.5% | 14.2% | 76.7% | |||
| 2 Years Ago: 2022-2023 Academic Year | |||||||||
| 149 | 40 | 25.0: 1 | 72% | 74.8% | 12.4% | 87.2% | |||
| 1 Years Ago: 2023-2024 Academic Year | |||||||||
| 135 | 46 | 24: 1 | 74% | 72.6% | 13.6% | 84.3% | |||
AAS Culinary Arts
Academic Year (AY) includes 3 semesters, Fall (Aug-Dec), Spring (Jan-May), Summer (June-Aug)
| Enrolled Student Total, Full & Part Time Students | AAS Graduation Rate, Full & Part Time Students | Student Post Graduation Employment Rate | AAS Degree Graduate, ACF Certification Rate** | ||||||
|---|---|---|---|---|---|---|---|---|---|
| 2022-2023 Academic Year | |||||||||
| 167 | 3.6% | 100% | 100% | ||||||
| 2023-2024 Academic Year | |||||||||
| 138 | 9.4% | 100% | 100% | ||||||
| 2024-2025 Academic Year | |||||||||
| 134 | 11.2% | 100% | 100% | ||||||
AAS Pastry Arts
Academic Year (AY) includes 3 semesters, Fall (Aug-Dec), Spring (Jan-May), Summer (June-Aug)
| Enrolled Student Total, Full & Part Time Students | AAS Graduation Rate, Full & Part Time Students | Student Post Graduation Employment Rate | AAS Degree Graduate, ACF Certification Rate** | ||||||
|---|---|---|---|---|---|---|---|---|---|
| 2022-2023 Academic Year | |||||||||
| 74 | 13.5% | 100% | 100% | ||||||
| 2023-2024 Academic Year | |||||||||
| 66 | 19.7% | 100% | 100% | ||||||
| 2024-2025 Academic Year | |||||||||
| 66 | 22.7% | 100% | 100% | ||||||
**American Culinary Federation (ACF) certifications are earned after graduating with one or both:
- AAS Culinary Arts, Certified Culinarian (CC)
- 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)
GDTRA Website Scholarship Page - 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 Application
If you have any questions, contact John Hines, Career Coach, at 972.377.1733 or visit the Frisco Campus Suite F144.
Full Time Faculty
Hospitality and Foodservice Management
Abby Christian, Hospitality Discipline Lead
Frisco Campus, Alumni Hall, A165
achristian@collin.edu
972.377.1702
View Curricula Vitae
Culinary Arts
Ronald Reczek
Frisco Campus, Alumni Hall, A163
rreczek@collin.edu
972.377.1773
View Curricula Vitae
Andrew Jardim, Culinary/Pastry Arts, Discipline Lead
Frisco Campus, Alumni Hall, A164
ajardim@collin.edu
972.377.1504
View Curricula Vitae
Pastry Arts
Jill McCord
Frisco Campus, Alumni Hall, A162
jmccord@collin.edu
972.377.1057
View Curricula Vitae
Adjunct Faculty
Hospitality and Foodservice Management
Susan Crawford
susancrawford@collin.edu
View Curricula Vitae
Erika Foster
efoster@collin.edu
View Curricula Vitae
Culinary Arts
Chad Kelley
chadkelley@collin.edu
View Curricula Vitae
Cynthia Kleckner
ckleckner@collin.edu
View Curricula Vitae
James Coulter
jcoulter@collin.edu
View Curricula Vitae
Baking and Pastry Arts
Cristal Gonzalez
cristalgonzalez@collin.edu
View Curricula Vitae
Natalie Owles
nowles@collin.edu
View Curricula Vitae
Caren Watson
cwatson@collin.edu
Kitchen Lab Orientation & Informational Sessions
Attending an orientation is required to enroll into CHEF1301 & PSTR1301, the first kitchen lab classes. The Culinary & Pastry Arts department is currently offering two Kitchen Lab Orientation & Informational Sessions. You do not need to attend the orientation to enroll into CHEF1305 Safety & Sanitation, IFWA1310 Nutrition & Menu Planning, or HAMG1321 Intro to Hospitality.Choose one of the following orientation dates to register.
Register for May 26 2026, 6 p.m.
Register for July 27, 2026, 10 a.m.
All orientation sessions are conducted at the Frisco Campus, Alumni Hall, A150, Red Room. 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 class students. 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 PSTR2331 - Advanced Pastry Shop (AAS Capstone Course). 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!
Red Room 2026 Reservation Link
IHCE Resources
- Advisory Boards
- IHCE LinkedIn
- Pastry Program Facebook
- Pastry Program Instagram
- Collin College Workforce Facebook
Association Memberships
We are proud members of the following associations:
