Culinary Arts and Management: Food Production Supervision
Award Type: Certificate of Accomplishment
The graduate of the Certificate of Accomplishment in Culinary Arts and Management: Food Production Supervision 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 operations.
Program Requirements
A total of 10 units is required for the certificate.
| Course Number | Course Title | Units |
|---|---|---|
| CA 119 | Introduction to the Hospitality Industry | 2.000 - 0.000 units |
| CA 125 | Supervision and Training Techniques | 3.000 - 0.000 units |
| CA 126 | Food Production Cost, Control and Management | 3.000 - 0.000 units |
| WEE 149 | Work Experience Education: Occupational | 1.000 - 8.000 units |
Note: at least 2 units in CWE 149 is required for the certificate.