Culinary Skills and Food & Beverage Operations (CSFO.S.CRT)
- Division: Business and Public Services
- Department: Hospitality Management
This one year focuses on back-of-the-house talents in culinary arts as well as the skills necessary to operate and oversee front-of-house tasks in most food & beverage operations.
Program Accreditation
The Culinary Skills and F&B Operations one year certificate is embedded within the CAO.S.AAS degree which is accredited by the American Culinary Federation.
Curriculum
HMT 1101 Basic Culinary Skills
2 Credits
HMT 1105 Introduction to the Hospitality & Tourism Industry
2 Credits
HMT 1107 Sanitation & Safety
2 Credits
HMT 2201 Food Service Equipment, Design & Maintenance
2 Credits
HMT 2207 Butchery & Fish Management
1 Credit
ENG 1101 English Composition I
3 Credits
MAT 1125 Math for the Culinary Arts & Baking & Pastry Arts Professional
3 Credits
HMT 1125 Beverage Management
2 Credits
COM 2225 Small Group Communication
3 Credits
HMT 1110 Menu Planning & Table Service Practicum
3 Credits
HMT 1112 Food Principles & Basic Preparation
4 Credits
HMT 1129 Restaurant Desserts
3 Credits
HMT 2215 Hospitality Cost Controls
3 Credits
HMT 2225 Hospitality & Tourism Supervision
3 Credits