Culinary and Hospitality Management, CSC

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Length: 28 credits

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

Program Requirement: Non-slip shoes are required for lab classes

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 111 - Principles of Supervision I Credits: 3
BUS 200 - Principles of Management Credits: 3
FIN 107 - Personal Finance Credits: 3
HRI 106 - Principles of Culinary Arts I-II Credits: 3
HRI 128 - Principles of Baking Credits: 3
HRI 158 - Sanitation and Safety Credits: 3
HRI 218 - Fruit, Vegetable, and Starch Preparation Credits: 3
HRI 220 - Meat, Seafood, and Poultry Preparation Credits: 3
ITE 152 - Introduction to Digital and Information Literacy and Computer Applications Credits: 3
SDV 100 - College Success Skills Credits: 1

Culinary and Hospitality Management, CSC

Requirements

Minimum Required for the Career Studies Certificate: 28 Credits