Culinary Management (CM.S.CRT)
- Division: Business and Public Services
- Department: Hospitality Management
This certificate takes the Food Production Specialist short-term certificate one step further by preparing students for management positions in the catering and food service industry. This certificate highlights customer service skills by incorporating concepts of the American business system and basic principles of the free market system along with fundamental tenets necessary for understanding management, motivation, and behavior in organizational settings. This certificate contains foundational courses that apply towards an Associate of Applied Science in Hospitality Management & Tourism/Culinary Arts.
Curriculum
BIS 1120 Introduction to Software Applications
3 Credits
BIS 1400 Customer Service
3 Credits
CJS 1106 Transition Skills
3 Credits
ENG 1131 OR MAN 2150
3 Credits
HMT 1101 Basic Culinary Skills
2 Credits
HMT 1102 Kitchen Chemistry
3 Credits
HMT 1105 Introduction to the Hospitality & Tourism Industry
2 Credits
HMT 1107 Sanitation & Safety
2 Credits
HMT 1112 Food Principles & Basic Preparation
4 Credits
HMT 2215 Hospitality Cost Controls
3 Credits
MAT 1120 Business Mathematics
3 Credits