Culinary Arts - Hospitality Management Essentials (CUL.HME.CT)
Certificate
Human Services
Royal Oak Campus
This certificate program provides the student with knowledge and hands on skill development required for a career in the food service industry. It is a unique program in that each hands-on course is designed to build on knowledge and further develop technical skills attained from foundation courses. Student will experience multiple classes in both management and front of the house knowledge to prepare them for career path options required of a hospitality professional. When all courses are completed, the student will have achieved a Management Certificate in Hospitality.
The students must attend a culinary program orientation, attain ServSafe manager's certificate within the last 2 years -OR- complete CUL 1010 Food Standards, Sanitation and Hygiene and pass ServSafe Manager's Certification Test on last day with 70% or higher. The CUL 1010 Food Standards, Sanitation and Hygiene may be taken concurrently with other Culinary classes discussed in Culinary Orientation.
Full Time - Culinary Arts - Hospitality Management Essentials program plan example
| Code | Title | Credit Hours |
|---|---|---|
| Major Requirements | ||
| BUS 1100 | Introduction to Business | 4 |
| BUS 1310 | Supervision | 3 |
| or BUS 2530 | Management | 3 |
| BUS 2030 | Business Law I | 3 |
| CUL 1011 | Culinary Skills | 2 |
| CUL 1111 | Cookery Techniques | 4 |
| CUL 1400 | Front House Operations I | 4 |
| CUL 2020 | Food Service Cost Management | 3 |
| CUL 2030 | Food Purchasing and Storage | 2 |
| CUL 2320 | Wine and Spirits | 3 |
| CUL 2480 | Event and Catering Management | 3 |
| Total Credit Hours | 31 | |
A minimum cumulative 2.00 grade point average (GPA) overall is required for graduation.