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.
- 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 003||SURVEY OF HOSPITALITY MANAGEMENT AND MANAGER SANITATION AND SAFETY||3|
|HOSP 014||CULINARY PRINCIPLES||3|
|HOSP 015||INDUSTRY CULINARY FOUNDATIONS I||3|
|or HOSP 140||INDUSTRY BAKING FOUNDATIONS I|
|HOSP 121||INDUSTRY CULINARY FOUNDATIONS II||3|
|or HOSP 141||INDUSTRY BAKING FOUNDATIONS II|
|HOSP 050||HOSPITALITY LAW||3|
|HOSP 045||GUEST SERVICE MANAGEMENT||3|
|HOSP 021||FOOD, BEVERAGE, AND LABOR COST CONTROL||3|
|WORK EXPERIENCE INTERNSHIP (REQUIREMENT OF 2 EARNED UNITS)|
|BUS 070A||WORK EXPERIENCE/INTERNSHIP (PAID)||2|
|or BUS 070B||WORK EXPERIENCE/INTERNSHIP (UNPAID)|