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Culinary Arts and Management: Restaurant Management

Award Type: Certificate of Achievement

The graduate of the Certificate of Achievement in Culinary Arts and Management: Restaurant Management will:

  • Denote the variety of services and business structures existing in the food and beverage 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 32 units is required for the certificate.

Course Number Course Title Units
CA 118 Beverage Management 1.0
CA 120 Principles of Foods 1 4.0
CA 121 Basic Baking and Pastry 3.0
CA 123 Principles of Foods 2 2.0
CA 124 Sanitation, Safety, and Equipment 3.0
CA 125 Supervision and Training Techniques 3.0
CA 126 Food Production Cost, Control and Management 3.0
CA 129 Catering and Events Management 3.0
CWE 149 Cooperative Work Experience OCCUPATIONAL 1.0 - 8.0 units
FSN 109 Basic Nutrition for Health 3.0
FSN 110 Nutrition Science 3.0
FCS 131 Life Management 3.0
FSN 132 Introduction To Culinology Professions 1.0

Recommended electives:

Course Number Course Title Units
VEN 301 Pairing Wine and Food 0.5
VEN 302 Progressive Wine and Food Pairing 0.5
BUS 102 Marketing 3.0
CA 323 Specialty and Wedding Cakes 1.0
CA 324 Cake Decorating and Decorative Work 1.0
FSN 134 Food, Nutrition Customs and Culture 4.0
FSN 133 Introduction To Food Science 3.0

Note: at least 3 units in CWE 149 is required for the certificate.