Culinary and Hospitality Management, CSC

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Length: 29 credits

Purpose: This program prepares graduates to fulfill mid to upper level responsibilities in the hospitality industry.

Program Requirement: Daily uniform for the program is required.

Program Learning Outcomes: Upon completion, each student has the knowledge base in food production, dining and managing food service tasks to work as lead cook in the food service field.

Requirements

BUS 165 - Small Business Management Credits: 3
BUS 205 - Human Resource Management Credits: 3
HRI 145 - Garde Manger Credits: 3
HRI 158 - Sanitation and Safety Credits: 3
or
approved HRI elective Credits: 3
HRI 207 - American Regional Cuisine Credits: 3
HRI 218 - Fruit, Vegetable, and Starch Preparation Credits: 3
HRI 219 - Stock, Soup, and Sauce Preparation Credits: 3
HRI 220 - Meat, Seafood, and Poultry Preparation Credits: 3
HRI 251 - Food and Beverage Cost Control I Credits: 3
HRI 290 - Coordinated Internship Credits: 2

Culinary and Hospitality Management, CSC

Requirements

Minimum Required for the Career Studies Certificate: 29 Credits