Instructional Programs
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Purpose: The curriculum is designed for persons seeking employment in the food service industry and for those presently employed who desire updating their skills in the food service industry.
| Credits | ||||||
| One Year | 1st Semester | 2nd Semester | ||||
| ENG | 111 | College Composition I | 3 | |||
| HRI | 101 | Hotel-Restaurant Org. & Mgt. I | 3 | |||
| 1 HRI | 120 | Principles of Food Preparation | 4 | |||
| HRI | 158 | Sanitation and Safety | 3 | |||
| STD | Elective | 1 | ||||
| DIT | 125 | Current Concepts of Diet & Nutrition | 3 | |||
| HRI | 102 | Hotel-Restaurant Org. & Mgt. II | 3 | |||
| HRI | 138 | Commercial Food Production Mgt. | 3 | |||
| HRI | 126 | The Art of Garnishing | 1 | |||
| HRI | 255 | Human Resources Mgt. & | ||||
| Training for Hospitality & Tourism | 3 | |||||
| 2 ___ | Social Science Elective | 3 | ||||
| Total Credits/Semester | 14 | 16 | ||||
Total credits for the Food Service Management Certificate = 30.
1 Special requirement for food laboratories: A white uniform is the financial responsibility of the student.
2 The social science elective may be selected from the following: economics, geography, history, political science, psychology, or sociology (includes anthropology).
Last revised: Monday, May-18-2015 09:37
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