College Catalog Programs of Study 2010-2011
DISCONTINUED Program
HOSPITALITY MANAGEMENT
Food Service Management
Certificate
AN
Purpose:The curriculum is designed for persons seeking employment in the food service industry and for those presently employed who desire updating their skills in the food service industry.
| One Year |
Credits |
|
||||
| 1st Semester | ||||||
| ENG | 111 | 3 | ||||
| 1HRI | 120 | 4 | ||||
| HRI | 158 | 3 | ||||
| HRI | 101 | Hotel Restaurant Organization & Management I | 3 | |||
| 2SDV | Elective | 1 | ||||
| Total | 14 | |||||
| 2nd Semester | ||||||
| 3___ | 3 | |||||
| DIT | 125 | Current Concepts of Diet & Nutrition or DIT 121 Nutrition I | 3 | |||
| HRI | 255 | Human Resources Management & Training for Hospitality & Tourism | 3 | |||
| HRI | 126 | The Art of Garnishing or HRI 145 Garde Manger | 1 | |||
| HRI | 138 | Commercial Food Production Management | 3 | |||
| HRI | 102 | Hotel Restaurant Organization & Management II | 3 | |||
| Total | 16 | |||||
| Total credits for the Food Service Management Certificate in HOSPITALITY MANAGEMENT Food Service Management=30 |
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1 Special requirement for food laboratories: A white or classic chef uniform is the financial responsibility of the student. HRI 106 and HRI 107 may be substituted for this course.
2 Students can take SDV 100 College Success Skills or the SDV 101 Orientation section related to their particular program.
3 The social science elective may be selected from the social/behavioral sciences courses listed under General Education Electives. If you are planning to transfer to another college or university select social science courses that will meet the other institution鈥檚 requirement.