Students interested in pursuing a Bachelor's degree, should meet with an academic and/or transfer counselor to discuss transfer requirements.
|PREREQUISITE COURSES||REQUIRED COURSES FOR CERTIFICATE||UNITS|
|CULIN 111||Fundamentals of Professional Cooking 1||4|
|CULIN 113||Institutional Sanitation Practices for Foodservice and Hospitality||3|
|CULIN 116||Institutional Purchasing for Foodservice and Hospitality||3|
|HRM 115||Introduction to Hospitality||3|
|HRM 117||Food, Beverage, and Labor Cost Control||3|
|HRM 201||Restaurant Management||3|
|HRM 203||Catering and Banquet Operations||3|
|HRM 207||Dining Room Service||3|
Students must be at least 21 years of age and possess a valid form of picture ID to verify age.
Beverage and Bar Operations
Wine Selection and Presentation
|HRM 256||Management of Institutional Foodservice and Hospitality Personnel and Operations
|CULIN 50||Culinary Arts Internship
|RECOMMENDED ELECTIVE COURSES|
|BUSAD 144||Human Resources I||3|
|CABOT 103 or equivalent||CABOT 102||
English for Business
|CULIN 111 or equivalent||CULIN 112||Fundamentals of Professional Cooking 2||4|
|TOTAL UNITS REQUIRED||37|
GCC Catalog 2016-2017
Important Notice: In the event of a discrepancy between the information presented above and the online and/or print versions of the GCC Catalog, please contact a counselor or the office of Admissions and Records. For previous years requirements please see the catalog from that year.