Culinary Management and Operations – Associate in Science, Certificate of Achievement

TOP Code:

1306.30

This program provides training for employment in commercial culinary service operations. Courses begin with pre-requisite entry-level training and advance courses build upon those learned skills. Ultimately, this coursework prepares students for positions that could quickly escalate to lead or managerial opportunities. Students will apply those skills with hands-on training in a work experience internship/externship. The program includes coursework covering food and equipment use and identification, food manager safety and sanitation, nutrition, hospitality law, guest service management, essential financial cost control and emphasis in culinary arts or baking and pastry.

A Certificate of Achievement is awarded upon completion of all required courses with a grade of C or better.

Program Outcomes

  • Demonstrate foundational culinary management and operations techniques and applications through building blocks of the hospitality industry.
  • Apply the major concepts, skills and values of the hospitality industry to address common problems.
  • Employ effective management techniques in hospitality operations.
  • Execute industry work experience internship for applied skills.

Requirements for the Certificate of Achievement

HOSP 003SURVEY OF HOSPITALITY MANAGEMENT AND MANAGER SANITATION AND SAFETY3
HOSP 014CULINARY PRINCIPLES3
HOSP 015INDUSTRY CULINARY FOUNDATIONS I3
or HOSP 140 INDUSTRY BAKING FOUNDATIONS I
HOSP 121INDUSTRY CULINARY FOUNDATIONS II3
or HOSP 141 INDUSTRY BAKING FOUNDATIONS II
HOSP 050HOSPITALITY LAW3
HOSP 045GUEST SERVICE MANAGEMENT3
HOSP 021FOOD, BEVERAGE, AND LABOR COST CONTROL3
WORK EXPERIENCE INTERNSHIP (REQUIREMENT OF 2 EARNED UNITS)
BUS 070AWORK EXPERIENCE/INTERNSHIP (PAID)2
or BUS 070B WORK EXPERIENCE/INTERNSHIP (UNPAID)
Total Units23

General Education Requirements for the Associate in Science Degree