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Culinary Arts and Management: Catering and Events Management

Award Type: Certificate of Accomplishment

The graduate of the Certificate of Accomplishment in Culinary Arts and Management: Catering and Events Management will:

  • Denote the variety of services and business variations existing in the catering and events management sector of the hospitality industry.
  • Demonstrate competency in safe, sanitary and efficient production and service operations.
  • Analyze and respond to differing business climates based on best accounting and forecasting practices.
  • Demonstrate competency in oral, written and electronic communications.
  • Supervise and train a diverse employee pool in best industry practices.
  • Follow all the governmental laws and regulations pertaining to food and beverage production.

Program Requirements

A total of 15 units is required for the certificate.

Course Number Course Title Units
CA 118 Beverage Management 1.0
CA 119 Introduction to the Hospitality Industry 2.0
CA 120 Principles of Foods 1 4.0
or
FCS 120 Principles of Foods 1 4.0
CA 124 Sanitation, Safety, and Equipment 3.0
CA 129 Catering and Events Management 3.0
CWE 149 Cooperative Work Experience OCCUPATIONAL 1.0 - 8.0 units

Recommended electives:

Course Number Course Title Units
AG 301 Pairing Wine and Food 0.5
AG 302 Progressive Wine and Food Pairing 0.5
CA 123 Principles of Foods 2 2.0
FSN 109 Basic Nutrition for Health 3.0
FCS 131 Life Management 3.0
FCS 199 Special Topics in Family & Consumer Sciences 0.5 - 3.0 units