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 *
HRI 257 - Catering Management 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

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