The Food Service Management certificate program combines classroom instruction and laboratory experience in food preparation and service for the restaurant and hotel/lodging industry.
The Food Service Management certificate program is designed to provide the initial knowledge for a student to begin at a management trainee level within a corporate or franchise food service operation. With further training and experience, the student should be able to accept more responsibility at a store managerÃƒÂ¢Ã¢â€šÂ¬Ã¢â€žÂ¢s level.
|ACC 1100 (Small Business Accounting) OR ACC 1210 (Introduction to Financial Accounting)||3|
|BIS 1120||Introduction to Software Applications||3|
|ENG 1101||English Composition I||3|
|HMT 1101||Basic Culinary Skills||2|
|HMT 1105||Introduction to the Hospitality & Tourism Industry||2|
|HMT 1107||Sanitation & Safety||2|
|HMT 1110||Menu Planning & Table Service Practicum||3|
|HMT 1112||Food Principles & Preparation||4|
|HMT 2225||Hospitality & Tourism Supervision||3|
|HMT 2226||Hospitality Purchasing & Negotiations||2|
|MAT 1125||Math for the Culinary Arts & Baking & Pastry Arts Professional||3|
|PSY 1100 (General Psychology) OR SOC 1145 (Introduction to Cultural Anthropology)||3|