Culinary & Hospitality Management Certificate

The Culinary & Hospitality Management program offers a strong balance between the technical hands-on training in culinary techniques and the theoretical training required to succeed in food service and hospitality management.

Certificate Requirements

CUL 111 - Introduction to Culinary (4)
CUL 112 - Techniques of Healthy Cooking (4)
CUL 114 - Baking (4)
CUL 115 - Sanitation and Safety (3)
CUL 116 - Supervisory Management (3)
CUL 117 - Purchasing and Receiving (3)
CUL 118 - Hospitality and Culinary Marketing (3)
CUL 211 - Food and Beverage Cost Control (3)
CUL 212 - American Regional Cuisine (4)
CUL 213 - International Cuisine (4)
CUL 214 - Hospitality and Culinary Law (3)
CUL 215 - Artisan Breads (4)
CUL 216 - Advanced Baking and Pastry (4)

Total Certificate Credits: 46

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