Hospitality/Culinary Arts Certificate of Achievement
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 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 Pairings | 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
Program Learning Outcomes
At the completion of this program, students will be able to:
- Demonstrate to the instructor during the final exam how to use a knife and the basic knife cuts.
- Demonstrate how to calculate food costs as it applies to menus by pricing a menu as part of the final in this course.
- Demonstrate that they understand optimal quantity, price and standard specifications of ordering by completing a class project that showcases each component of purchasing.
- Demonstrate to the instructor by recalling the top five problems that the restaurant industry encounters on a final exam.
- Recall on a written exam how to derive the 'Break-even Point' of a restaurant.
- Define and recall on a written exam the purchasing function.
- Recall the seven areas of a HACCP plan.