College Catalog Programs of Study 2011-2012

Discontinued Program FA 2011

HOSPITALITY MANAGEMENT
Food Service Management

 

Certificate

AN

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.
One Year Credits
1st Semester
ENG 111 College Composition I 3
HRI 101 Hotel Restaurant Organization & Management I 3
1HRI 120 Principles of Food Preparation 4
HRI 158 Sanitation and Safety 3
2SDV SDV    Elective 1
Total   14
2nd Semester
3___ ___    Social Science Elective 3
DIT 125 Current Concepts of Diet & Nutrition or DIT 121 Nutrition I 3
HRI 255 Human Resources Management & Training for Hospitality & Tourism 3
HRI 126 The Art of Garnishing or HRI 145 Garde Manger 1
HRI 138 Commercial Food Production Management 3
HRI 102 Hotel Restaurant Organization & Management II 3
Total   16
Total credits for the Food Service Management Certificate=30

1 Special requirement for food laboratories: A white or classic chef uniform is the financial responsibility of the student. HRI 106 and HRI 107 may be substituted for this course.

2 Students can take SDV 100 College Success Skills or the SDV 101 Orientation section related to their particular program.

3 The social science elective may be selected from the social/behavioral sciences courses listed under General Education Electives. If you are planning to transfer to another college or university select social science courses that will meet the other institution’s requirement.