Culinary Arts - Hotel and Restaurant Management

Download as PDF

HOTEL AND RESTAURANT MANAGEMENT CERTIFICATE - Guided Pathway/Map

1st Semester

Item #

Title

Credits

CUA 101

Orientation to the Hospitality Profession

3

CUA 112

Sanitation, Safety, and Food Service

2

CUA 125

Food Preparation

5

ENG 101

English Composition I

3

ORI 110

Freshman Seminar

1

Sub-Total Credits

14

2nd Semester

Item #

Title

Credits

CUA 115

Advanced Food Preparation

3

CUA 122

Fundamentals of Quantity Cooking

3

MTH 116

Mathematical Applications

3

Sub-Total Credits

9

3rd Semester

Item #

Title

Credits

CUA 163

Foundation of Healthy Cooking Techniques

2

BUS 263

The Legal and Social Environment of Business

3

CUA 213

Food Purchasing and Cost Control

3

Sub-Total Credits

8

4th Semester

Item #

Title

Credits

CUA 111

Foundations in Nutrition

3

HMM 241

Restaurant Service Management I

3

HMM 240

Hospitality Managerial Accounting

3

HMM 251

Front Office Management

3

Sub-Total Credits

12

5th Semester

Item #

Title

Credits

HMM 120

Beverage Operations

3

CUA 262

Restaurant Management and Supervision

3

Sub-Total Credits

6

Total credits:

49

Overview

Program

Type

Certificate