Certificate - 17 Credits
Building on the basics of Culinary Career Essentials, this certificate focuses on
managerial functions required for positions as kitchen managers, deli managers,
sous chef, or institutional food service managers.
110-316-121 Sanitation and Safety Fundamentals (2 credits)
10-316-125 Food Theory (3 credits)
10-316-126 Food Production Principles (3 credits)
10-316-155 Menu Planning (2 credits)
10-316-160 Food Purchasing (2 credits)
10-316-175 Food Service Cost Control (2 credits)
10-316-180 Food Service Supervision (3 credits)
Students must have a grade of "C" or better to progress in core courses in the following semester and a grade of "C" or better in all core courses to graduate. A cumulative G.P.A. of 2.0 is required for graduation.