| 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 |
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 |
|
SDV
|
|
Elective |
1 |
|
|
DIT |
125 |
Current Concepts of Diet & Nutrition |
|
3 |
|
HRI |
102 |
Hotel Restaurant Org. & Mgt. II |
|
3 |
|
HRI |
126 |
The Art of Garnishing |
|
1 |
|
HRI |
138 |
Commercial Food Production Mgt. |
|
3 |
|
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 or classic chef uniform is the
financial responsibility of the student.
2 The social science elective may be selected from the economics, geography, history, political science, psychology, or sociology (includes anthropology) courses listed on pages 40-41. If you are planning to transfer to another college
or university select social science courses that will meet the
other institution’s requirement.
|
