Culinary Arts - Culinary Management Certificate, CERT1

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(CIP 12.0503)

Purpose: To provide students with basic management skills utilized in today’s food service industry. This certificate is designed to complement the culinary arts certificate and can lead to certification through the American Culinary Federation. The objective is to prepare students for entry level kitchen management positions.

Program Requirements: The certificate program includes 18 hours of culinary management classes, a computer science class and a semester long practicum. It is strongly suggested that prospective students visit with the program director prior to enrolling.

First Semester

CHEF 1205 - Sanitation and Safety 2 Course Credits
HAMG 1321 - Introduction to Hospitality Industry 3 Course Credits
HAMG 1324 - Hospitality Human Resources Management 3 Course Credits
IFWA 1217 - Food Production and Planning 2 Course Credits

Semester Credits: 10

Second Semester

BCIS 1305 - Business Computer Applications 3 Course Credits
CHEF 1271 - Current Events in Culinary Art 2 Course Credits
IFWA 1318 - Nutrition for the Food Service Professional 3 Course Credits
RSTO 2301 - Principles of Food and Beverage Controls 3 Course Credits

Semester Credits: 11

Third Semester (Summer)

CHEF 1265 - Practicum II Chef Training 2 Course Credits *

Semester Credits: 2

Total Credits Required for Culinary Management: 23

^* Capstone Course