Culinary Arts | Restaurant Manager Certificate

Students will be required to have completed or demonstrated proficiency equivalent to the completion of College Readiness in English, College Readiness for Quantitative Literacy, CUA 1000 Culinary Program Fundamentals, CUA 1001 Food Safety and Sanitation, 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.

Program Learning Outcomes

Upon completion of the Culinary Arts: Restaurant Manager certificate program, students should be able to:

• Demonstrate proper safety and sanitation practices required in the commercial kitchen
• Demonstrate proper knife care, handling, and usage
• Identify common kitchen equipment and demonstrate the proper use of and cleaning
• Describe the hiring process from job posting, recruiting, onboarding, and training a successful employee
• List and discuss several management skills and personal qualities necessary to supervise successfully in a hospitality operation
• Perform calculations to determine food cost, labor cost, menu pricing, and budgeting
• Describe the purchasing process, various inventory systems, and the receiving and storage of food and beverage products

Additional information is available on the Culinary Arts web page. 

Certificate Requirements

Course List

Code	Title	Hours
CUA 1000	Culinary Program Fundamentals	3
CUA 1001	Food Safety and Sanitation	2
CUA 2055	Supervision in the Hospitality Industry	3
CUA 2061	Cost Controls	3
CUA 2062	Purchasing for the Hospitality Industry	3
Total Hours		14