This certificate provides students with the professional preparation required to meet the new trends and demands of management in the food service industry. Certificate courses focus on the fundamentals of operating a food service establishment, emphasizing personnel supervision, purchasing, menu development, cost control, and beverage service, as well as other aspects of management.
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.
|HRM 214 or
|Beverage and Bar Operations
Wine Selection and Presentation
|HRM 256||Management of Hospitality Personnel Operations||3|
|Completion of 12 units with a 2.5 GPA or better and concurrent enrollment in 3 additional units
||CULIN 50||Hotel and Restaurant 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.