Culinary Skills and Food & Beverage Operations CSFO.S.CRT
One-year Technical Certificate - 36 Credit Hours
Division: Business and Public Services
Department: Hospitality Management
Effective as of Fall 2022
What is the program about?
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 Outcomes
- Demonstrate the use of culinary industry-specific equipment.
- Identify and apply food safety and sanitation practices.
- Describe and demonstrate the process of classical and contemporary cooking techniques.
- Apply food and beverage management, leadership, customer service, and interpersonal skills.
- Demonstrate basic measuring, conversion, food costing, and yield management practices.
Career Opportunities
This certificate provides career opportunities in the businesses of Food Trucks, Restaurants, College & University Food outlets, as well as Hospital Food outlets, Grocery Stores, etc., and the opportunity to be self-employed. This certificate is not only skills oriented, but also has supervisory components as well.
Transferability
There are no articulation agreements at this time. However, Columbus State and Cincinnati State are accredited by the American Culinary Federation and we accept each others credits.
Credentials
American Culinary Federation Culinarian Certification (will need additional coursework)
Sanitation and Safety (Servsafe), through the National Restaurant Association Educational Institute
Hospitality Reception and Service Specialist through Sinclair College
Curriculum
Program Accreditation Information
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.
