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.
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.
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