Culinary Arts: Professional Catering, Career Studies Certificate

Career Studies Certificate
221-242-01

Purpose: The curriculum is designed to provide students with the basic skills necessary to obtain entry level catering positions or to aide in the development of their own catering business.

Program Objectives: Employment opportunities include entry level and entry management positions at country clubs, hotels, and catering businesses.

Admission Requirements: Applicants must meet the requirements for admission to credit-level coursework established by the college.

Developmental Requirements: Students who do not place into college-level English will be required to take developmental courses.

It is strongly recommended that developmental education requirements be completed as soon as possible.

First Semester

HRI 158 - Sanitation and Safety 3 CR *
HRI 106 - Principles of Culinary Arts I 3 CR *
HRI 128 - Principles of Baking 3 CR *

Second Semester

HRI 225 - Menu Planning & Dining Room Service 3 CR
HRI 145 - Garde Manger 3 CR *
HRI 256 - Principles and Applications of Catering 3 CR
HRI 126 - The Art of Garnishing 1 CR *
HRI 257 - Catering Management 3 CR

Total Minimum Credits for Degree: 22

* This course has a requisite.

Culinary Arts: Professional Catering, Career Studies Certificate

Career Studies Certificate 221-242-01

First Semester

Second Semester

Total Minimum Credits for Degree: 22

Career Studies Certificate
221-242-01