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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.


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.


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


Course Title Credits
HMT 1101 Basic Culinary Skills 2
HMT 1105 Introduction to the Hospitality & Tourism Industry 2
HMT 1107 Sanitation & Safety 2
HMT 2201 Food Service Equipment, Design & Maintenance 2
HMT 2207 Butchery & Fish Management 1
ENG 1101 English Composition I 3
MAT 1125 Math for the Culinary Arts & Baking & Pastry Arts Professional 3
HMT 1125 Beverage Management 2
COM 2225 Small Group Communication 3
HMT 1110 Menu Planning & Table Service Practicum 3
HMT 1112 Food Principles & Basic Preparation 4
HMT 1129 Restaurant Desserts 3
HMT 2215 Hospitality Cost Controls 3
HMT 2225 Hospitality & Tourism Supervision 3
- View the Master Syllabus - View the Course Schedule

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.

This information is for planning purposes only. Sinclair College will make every effort to offer curriculum listed above but reserves the right to change, add and cancel curriculum offerings for unforeseen circumstances.