Hotel-Motel-Restaurant Management, Culinary Arts, Certificate

Certificate Requirements

• SDV 100 - Fundamentals of College Study (1 Credit)
• HMR 115 - Sanitation and Safety Systems (1 Credit)
• HMR 120 - Principles of Food Preparation (3 Credits) ≈
• HMR 140 - International Cuisine – Continental (3 Credits) *
• HMR 150 - Baking and Pastry Production (3 Credits) *
• HMR 160 - Customer Service (3 Credits)
• HMR 205 - Purchasing and Cost Control (3 Credits)

• and

• HMR 240 - International Cuisine – Latin America (3 Credits) *

• or

• HMR 245 - International Cuisine – Asia (3 Credits) *

Symbol(s)

* This course has a prerequisite.

≈  This course has a corequisite.

Learning Outcomes

Graduates of this program should be able to:

1. Identify and utilize proper food and beverage preparation and service practices to operate a food service facility that also meets industry standards for safety, cleanliness and sanitation;
2. Describe and employ appropriate management practices to manage multiple facets of a food service facility;
3. Develop a comprehensive marketing plan for a food service facility;
4. Apply procurement/inventory procedures and purchasing/cost controls to the operation of a food service facility; and
5. Create and serve a variety of cuisines typically found in a food service facility in a team environment.