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 |
|---|---|---|
| VEN 301 | Pairing Wine and Food | 0.5 |
| VEN 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 |
Note: At least 2 units in CWE 149 is required for the certificate.