How to Become a Chef in Texas

You’re thinking of becoming a chef because you really enjoy cooking and eating delicious food. 

But are you able to cope with hot kitchen temperatures and a physically-demanding work environment?  Do you have the creativity and courage to adapt and develop recipes? 

Good. 

Then you are an excellent candidate for attending a culinary arts program and starting your career as a chef.

Training to Become a Chef

Having formal education or training is not a requirement to start working as a cook at most neighborhood restaurants, particularly at franchise restaurants with fixed menus. However, if you are interested in creating your own recipes and menus, or perhaps owning your own restaurant some day, then attending a quality culinary school is a must.

    Alvin Community College (Rating: 4.3 out 5)
    Alvin Community College’s Culinary Arts program offers both a 60-credit A.A.S. degree and a certificate pathway, designed to be completed in about two years or less. Students gain hands-on training in baking, regional and international cuisine, garde manger, and charcuterie, with required tools including a chef uniform and knife kit. The program meets educational requirements for certification through the American Culinary Federation, preparing graduates for entry-level positions across diverse culinary industries.

    • Alvin

    Culinary Institute LeNotre (Rating: 4.4 out 5)
    The CULINARY INSTITUTE LENOTRE® offers a Bachelor of Science in Culinary Arts degree, which combines intensive, hands-on culinary labs with rigorous online business and management coursework. The program is designed to be completed in approximately three years, preparing students for management positions or business ownership. While the exact certifications are not listed, the program emphasizes acquiring high-level technical and management skills and includes high-quality internships to build a competitive professional network.

    • Houston

    Dallas College (Rating: 2.4 out 5)
    The Culinary and Pastry Arts program offers hands-on training and classroom instruction, preparing students for diverse culinary careers at an affordable cost. Students can pursue an Associate of Applied Science degree in five semesters (60 credit hours) or a Level 1 Certificate in two to three semesters (15-37 credit hours), with tuition ranging from $1,185 to $4,740. Graduates gain real-world experience and are equipped to excel in roles across restaurants, hotels, catering, bakeries, and more within the thriving Dallas/Fort Worth food and hospitality industry.

    • Dallas

    ECPI University (Rating: 4 out 5)
    The Culinary Arts program at the Culinary Institute of Virginia offers an Associate of Applied Science degree in as little as 15 months through a year-round schedule. Students gain hands-on training in culinary techniques, advanced food preparation, and business management, complemented by two real-world externships. Accredited by the American Culinary Federation Education Foundation (ACFEF), this program equips graduates with the skills, creativity, and ethical practices needed for leadership roles in the culinary industry.

    • San Antonio

    Escoffier Culinary Arts (Rating: 3.4 out 5)
    Escoffier’s online culinary arts program offers a flexible path to earning a diploma or degree in as little as 60 weeks, equipping students with foundational culinary techniques and practical business skills. Designed to fit various schedules, the program prepares graduates for diverse careers in restaurants, resorts, catering companies, and more. With opportunities for financial aid and a focus on modern culinary practices, Escoffier helps aspiring chefs stand out in the competitive food industry.

    • Austin

    Grayson College (Rating: 4.1 out 5)
    Grayson College offers Associate of Applied Science (AAS) degrees in Hospitality Management and Culinary Arts, both designed to be completed in approximately two years (60 credit hours) and featuring capstone experiences for graduation. The Culinary Arts program is ACFEF accredited and prepares students for diverse kitchen roles from line cook to executive chef, while the Hospitality Management program focuses on leadership in sectors such as hotels, casinos, and assisted living facilities. Additionally, students can earn a variety of certificates and occupational skills awards—ranging from 12 to 39 credit hours—in specialized areas like Pastry Arts, Basic Chef Training, and Hospitality Supervision, all requiring a ServSafe certification and practical field experience.

    • Denison, Van Alstyne,

    Houston Community College (Rating: 3.8 out 5)
    The Culinary Arts program provides students with specialized classroom instruction and hands-on lab experience to develop the skills needed for dynamic careers in the food industry. Offering an Associate of Applied Science degree and Level 1 and Level 2 certificates, the program emphasizes food preparation, sanitation, cost control, and sustainability. Accredited by the ACFEF, graduates are eligible for ServSafe certification and prepared for roles in the growing culinary sector, with a job placement rate of 78% and career opportunities in the Greater Houston area.

    • Houston, Missouri City, Stafford

    Lincoln Tech (Rating: 3.9 out 5)
    The Culinary Arts and Food Services program at Lincoln Culinary Institute equips students with a comprehensive foundation in culinary techniques, food service operations, and menu planning, preparing them for entry-level positions such as line cook, sous chef, or pantry cook. Offered at campuses in Shelton, CT, and Columbia, MD, the program features hands-on courses in baking, food science, international cuisine, and a 180-hour externship, emphasizing real-world experience. Graduates also have opportunities to earn industry-recognized certifications, including food safety credentials, enhancing their career prospects in the culinary industry.

    • Grand Prairie

    Mountain View Vocational Institute (Rating: 4.5 out 5)
    Mountain View Vocational Institute’s Restaurant Management and Culinary Arts program is a 12‑week course that combines food safety, restaurant operations, and hands-on culinary training, including an externship in professional kitchens. Students gain practical management and cooking skills to prepare for careers running restaurants, food trucks, or catering businesses. Graduates earn a certificate of completion and the ANSI-accredited SERV Safe Management Certification, enhancing their employability in the food service industry.

    • El Paso

    Remington College (Rating: 3.1 out 5)
    Remington College offers culinary programs designed to prepare students for entry-level roles in cooking and hospitality, featuring options for hands-on learning, online coursework, and on-campus instruction. Students can pursue a Culinary Skills Essentials diploma or an Associate Degree in Culinary Management or Restaurant, Hospitality, and Retail Management. All programs are accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC), ensuring a recognized standard of education.

    • Forth Worth, Garland, Houston, Webster

    Southwest University (Rating: 4.7 out 5)
    The Culinary Institute by Southwest University offers an Associate of Applied Science (AAS) in Culinary Arts designed to prepare individuals for entry-level culinary and hospitality professions. This hands-on program has a specified timeframe of 26 months (110 weeks). While the text does not mention external certifications, the AAS degree serves as the primary professional credential, providing comprehensive skills in cooking, baking, plating, and restaurant business operations.

    • El Paso

    Tarrant County College (Rating: 4.5 out 5)
    Tarrant County College’s Culinary Arts program at the Southeast Campus offers a 60-credit Associate of Applied Science (AAS) degree along with stackable Level 1 and 2 certificates in Culinary Arts I, Baking & Pastry, and Catering/Private Chef. The program blends hands-on culinary training with business and management skills, and students gain real-world experience through practicum opportunities in state-of-the-art facilities. While graduates are eligible for American Culinary Federation (ACF) certification, uniform costs and strong math and communication skills are required for success in this fast-paced field.

    • Fort Worth

    Texas State Technical College (Rating: 3.1 out 5)
    The Culinary Arts program at TSTC offers hands-on training through hybrid courses in Waco, providing students with certifications or an Associate of Applied Science degree. Depending on the pathway, students can complete the program in 8 to 20 months at costs ranging from $5,400 to $16,200. Graduates gain expertise in areas like menu planning, butchering, advanced pastry techniques, and professional kitchen operations, preparing them for diverse roles in the culinary industry.

    • Rosenberg, New Braunfels, Abilene, Hutto

    The Art Institutes (Rating: 2.9 out 5)
    The International Culinary Schools at The Art Institutes offer diverse programs in Culinary Arts, Baking & Pastry, and Food & Beverage Management, with options for diplomas, certificates, associate, and bachelor’s degrees across 30 U.S. locations. Known for their hands-on training, student-run restaurants, and a dynamic curriculum inspired by a partnership with the Food Network, these programs emphasize international cuisine, modern culinary trends, and classical techniques. With durations varying by program complexity, robust career services, and notable alumni, AI prepares students for versatile culinary careers in global hospitality and management industries.

    • Austin, Dallas, Houston, San Antonio

    The Culinary School of Fort Worth (Rating: 4.6 out 5)
    The Culinary School of Fort Worth offers a 9-month Professional Culinary Program that includes 7 months of hands-on kitchen training and a 2-month externship at a local culinary establishment. Students graduate with a certificate from the school, ServSafe® Food Protection Manager Certification, and practical experience rooted in classical techniques and kitchen management. The program is accredited by both ACCET and the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC), emphasizing intensive, career-focused culinary education without general academic requirements.

    • Fort Worth

    Weatherford College (Rating: 4.2 out 5)
    This 60-credit A.A.S. program combines classroom instruction with hands-on practicum experience to prepare students for careers in the culinary and hospitality industry. Graduates earn both a cook/baker certificate and an associate degree, equipping them with the skills needed to pursue roles as chefs and culinary professionals. With a projected industry growth rate of 22% through 2030, the program supports strong job prospects in a fast-growing field.

    • Weatherford, Bridgeport

What You Learn in a Culinary Arts Program

Culinary programs at schools in Texas include certificate programs, Associate degrees and Bachelor degrees.

A Bachelor of Arts in Culinary Arts will provide you with the most well-rounded curriculum including classes in: prep cutting, food presentation and design, basic cooking techniques and recipes, and management.

Some schools such as Remington College and The Art Institute, also offer classes such as food service nutrition, menu management, and wine pairing.

Make sure to look at the program curriculum when choosing your culinary arts program. While a Bachelors degree may have more business elements to it than an Associates degree, the same may not be true of an Associates degree compared to a certificate program.

Some certificate programs are so complete that the only difference they have to an Associates degree is that they don’t include general education classes. 

Some culinary programs also differentiate themselves by including an externship requirement where students get to practice the skills from the classroom in the real world. Having this little bit of real life experience in a kitchen is extremely valuable when you are looking for a job.

Additional Culinary Certifications and Memberships

There are memberships that you can pay for to help advance your resume, as well as a sanitation certification offered by the National Restaurant Association Educational Foundation. Some employers prefer to hire chefs who have this Servsafe certification. The certification is obtained by taking an online assessment when you’re ready. The site also provides a course you can use before taking the test. The course takes between 60 and 90 minutes to complete, but has no set time limit. There are 40 questions regarding sanitation, food temperatures, allergens and personal hygiene. The course and the test are also offered in Spanish.

The Texas Chefs Association/American Culinary Federation also offer a membership that you can use to network with other professionals. Having this membership also entitles you to discounts on the association’s training seminars and conferences. Depending on your position in the food industry, and if you are a student, prices range from $71 to $300 for a year-long membership.

Culinary Careers

Within the culinary world, there are several positions you might look for depending on your skills and interests.

Chef De Partie is the general term for chefs who are in charge of a specific section of the kitchen. They are also called station chefs. In large kitchens, they work as managers of their section of the kitchen, managing other cooks or assistants.  Examples of Chef De Partie include Pastry Chefs, Saute Chefs, Fry Chefs, and Vegetable Chefs.

Pastry Chefs, also called Pâtissier, focus on creating desserts, breads and breakfast pastries. As a pastry chef, you will be responsible for baking, creating fillings and frostings, decorating, and possibly also managing and supervising the work of others.  You might work in a bakery, a cafe, the bakery portion of a grocery store, or in a restaurant.  If you are the head pastry chef at an independent restaurant, you will also help in developing the dessert menu and in the purchasing of dessert ingredients.

Executive Chefs, also called Chef de Cuisine,  are the top supervisors in a kitchen. This is a position more common in formal work environments such as in hotels or fine dining restaurants.

Sous Chefs work just under the executive chef. Sous Chefs take over many of the responsibilities of the executive chef when the executive chef is not working.  In addition, sous chefs may take over a larger share of the unusual shifts such as night shifts or holidays.

In addition to dealing with food, some chef positions like the executive chef position also require business management skills. Chefs have to anticipate menu popularity so they can make lists to assign work for the prep cooks, and so they can place appropriate food and ingredient orders. Chefs may also have to hire, train and supervise all other staff in their kitchen to make sure the food is being prepared in a sanitary environment, on-time for customers, and of course, following the recipe.