Food Service Management Certificate

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Additional information available on the Culinary Arts Department website.

Students will be required to have completed, or demonstrated proficiency equivalent to the completion of CCR 092 , MAT 050 , CUA 100 , CUA 101 , and must pass the national ServSafe Certification prior to enrolling into future Culinary Arts lab courses. Students must see a faculty advisor before registering for this program.

This program is designed for students who seek employment as supervisor in food service management. Students will learn skills and understanding in cost controls, employee management, marketing, sanitation standards, basic nutrition, menu development, establishment concepts, customer and business legalities, catering, wine selection, basic cooking, and purchasing. Examinations will be given throughout the program.

Requirements

CUA 100 - Culinary Program Fundamentals 3 Credit Hour(s)
CUA 101 - Food Safety & Sanitation 2 Credit Hour(s)
CUA 105 - Food Service Concepts & Management Skills 3 Credit Hour(s)
CUA 120 - Wines & Spirits 2 Credit Hour(s)
CUA 125 - Introduction to Foods 4 Credit Hour(s)
CUA 154 - Introduction to the Business of Catering 3 Credit Hour(s)
CUA 156 - Nutrition for the Hospitality Professional 3 Credit Hour(s)
CUA 190 - Dining Room Management 4 Credit Hour(s)
CUA 256 - Marketing in the Hospitality Industry 3 Credit Hour(s)
CUA 261 - Cost Controls 3 Credit Hour(s)
CUA 262 - Purchasing for the Hospitality Industry 3 Credit Hour(s)
CUA 263 - Legal Aspects of Hospitality Management 3 Credit Hour(s)

Academic Catalog

Food Service Management Certificate

Requirements

Total Credit Hours: 36