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Dual Credit Culinary Program

Program Overview

The Grayson College Dual Credit Culinary Arts Program prepares students for careers in the culinary and hospitality industries through hands-on instruction and industry-recognized training. The program is accredited by the American Culinary Federation (ACF), and students work toward an Occupational Skills Award (OSA) in Culinary Arts while gaining practical kitchen experience in a professional setting.

Students also have the opportunity to earn a National Restaurant Association ServSafe Food Manager Certification, a nationally recognized food safety credential valued by employers in the restaurant and hospitality industries.

Credential

Students completing the required coursework are eligible to earn:

  • Occupational Skills Award (OSA) in Culinary Arts
  • ServSafe Food Manager Certification

Instruction & Curriculum

Courses are taught by Grayson College instructors and combine:

  • Classroom instruction
  • Hands-on culinary laboratory experiences
  • Restaurant operations training
  • Industry-standard food preparation techniques
  • Food safety and sanitation practices

Students gain experience through coursework conducted in the on-site restaurant facility at the 691 building on the Grayson College main campus.

Schedule

The Culinary Arts program follows a structured schedule due to laboratory and kitchen training requirements. Students should plan accordingly to accommodate class and kitchen lab times.

Class Locations

All Culinary Arts courses are taught face-to-face on the Grayson College main campus in Denison.

Admission Requirements

TSI Requirement

No TSI requirement.

Prerequisites

No prerequisites required.

Vaccination Requirement

Texas state law requires students under the age of 22 attending classes on a Grayson College campus to provide documentation of a meningococcal vaccination within the previous five years or submit a conscientious objection waiver prior to enrollment.

Tuition, Fees & Supplies

Tuition & Fees

  • $102 per credit hour + applicable fees
  • Inclusive Access textbook fee: $29.50 per credit hour (students may exercise the option to opt out); Traditional textbooks are approximately $450 total (subject to change) if students opt out.

Course & Lab Fees

  • CHEF 1301 & 2331: $122 lab fee
  • CHEF 1301 Knife Kit Fee: $350

Required Supplies

  • Culinary uniform: approximately $150
  • Black non-slip shoes required (such as Skechers or similar styles)

Financial Aid

Full or partial tuition waivers may be available for dual credit students who qualify for free or reduced lunch programs.

Typical Course of Study

Occupational Skills Award (OSA) in Culinary Arts

Course Number

Course Title

Credit Hours

Total Courses

12

CHEF 1301

Basic Food Preparation

3

CHEF 1301

Sanitation and Safety

3

CHEF 1321

Introduction to Hospitality

3

CHEF 2331

Advanced Food Preparation

3

Course offerings and sequencing may vary based on semester availability and student scheduling needs.

Questions?

Valerie Ray

Director of Academic & CTE Dual Credit Programs
Email: dualcredit [at] grayson [dot] edu
Phone: 903-415-2530

Marcus Freeman Sr, M.B.A.

Director of Center for Workplace Learning
Email: freemanm [at] grayson [dot] edu
Phone: (903) 415-2678

Rusty Weatherly M.S., CEC, CCE

Hospitality Management and Culinary Arts Program Director
Email:  weatherlyr [at] grayson [dot] edu
Phone: 903-415-2583