Culinary and Hospitality Management Certificate (CHSMC)

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The Culinary and Hospitality Management Certificate 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. For more information regarding the Culinary and Hospitality Management Certificate, see the Culinary Arts webpage.

The Culinary Arts program is located on the Bullhead City Campus in Bullhead City.

Note: For a course to be eligible for transfer, the student must receive a “C” or better. Acceptance of a transfer course is determined by the receiving institution.

Required Gainful Employment Disclosures per 34 CFR 668.6

Certificate Requirements:

CUL 111 - Introduction to Culinary Credits: (4)
CUL 112 - Techniques of Healthy Cooking Credits: (4)
CUL 113 - Saucier: “The Art of Stocks, Soups, and Sauces” Credits: (4)
CUL 114 - Baking and Pastry Credits: (4)
CUL 115 - ServSafe/HACCP: Sanitation & Safety Management Credits: (3)
CUL 116 - Human Resource Management in the Hospitality Industry Credits: (3)
CUL 117 - Purchasing and Receiving in the Hospitality Industry Credits: (3)
CUL 118 - Marketing in the Hospitality Industry Credits: (3)
CUL 211 - Food and Beverage Cost Control Credits: (3)
CUL 212 - American Regional Cuisine Credits: (4)
CUL 213 - International Cuisine Credits: (4)
CUL 214 - Hospitality and Culinary Law Credits: (3)
CUL 216 - Advanced Baking and Pastry Credits: (4)

Culinary and Hospitality Management Certificate (CHSMC)

Certificate Requirements:

Total Certificate Credits: 46