The Hospitality/Culinary Arts Certificate is designed to prepare students for fast-growing industry that includes commercial restaurants, institutions, health care facilities, school food services, and related food service industries at the middle management level. Skills gained from this certificate include basic to advanced techniques in food preparation, middle-management implementation, and entrepreneurship skills.
| Code | Title | Units |
|---|---|---|
| Required Hospitality Courses: | ||
| HOSP 100 | Introduction to Hospitality and Customer Service | 3 |
| HOSP 120 | Hospitality Cost Control | 3 |
| HOSP 130 | Hospitality Food and Beverage Management | 3 |
| HOSP 140 | Introduction to Hotel Management | 3 |
| HOSP 160 | Culinary Production and Kitchen Operations | 3 |
| Required Culinary Arts Courses: | ||
| CULART 225 | Sanitation and Safety | 3 |
| CULART 010 | Restaurant Service and Catering I | 6 |
| CULART 011 | Restaurant Service and Catering II | 6 |
| CULART 080 | Small Business and Catering Management | 6 |
| CULART 161 | Quantity Food Preparation | 3 |
| CULART 240 | Procurement, Purchasing and Selection | 3 |
| CULART 250 | Wine, Beverage, and Food Pairing Concepts | 3 |
| Total Units | 45 | |
| Code | Title | Units |
|---|---|---|
| Recommended Courses: | ||
| BUSAD 110 | Human Resource Management | 3 |
| BUSAD 210 | Business Law | 3 |
Students working for certificates must have a basic knowledge of arithmetic, reading and writing in order to learn and work in the occupations they select.
This is a Gainful Employment Program