Culinary Management and Operations – Associate in Science, Certificate of Achievement
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.
Courses
- BUS 070A — WORK EXPERIENCE/INTERNSHIP (PAID)
- BUS 070B — WORK EXPERIENCE/INTERNSHIP (UNPAID)
- HOSP 003 — SURVEY OF HOSPITALITY MANAGEMENT AND MANAGER SANITATION AND SAFETY
- HOSP 014 — CULINARY PRINCIPLES
- HOSP 015 — INDUSTRY CULINARY FOUNDATIONS I
- HOSP 021 — FOOD, BEVERAGE, AND LABOR COST CONTROL
- HOSP 045 — GUEST SERVICE MANAGEMENT
- HOSP 050 — HOSPITALITY LAW
- HOSP 121 — INDUSTRY CULINARY FOUNDATIONS II
- HOSP 140 — INDUSTRY BAKING FOUNDATIONS I
- HOSP 141 — INDUSTRY BAKING FOUNDATIONS II