The Basic Hospitality and Restaurant Management, Certificate includes soup, vegetable, starch, salad, sandwich, and classical cooking preparations, as well as basic baking techniques including yeast bread, cookie, and muffin production. Other outcomes include sanitation, short order food production with time management, menu development, dining room service, facilities, and supervision.
Industry jobs include prep cooks, line cooks, servers, and line managers. The Basic Certificate is embedded within the Advanced Hospitality and Restaurant Management, Certificate, and the Hospitality and Restaurant Management, Associate of Applied Science degree.
The Hospitality and Restaurant Management program is a good starting point to later transfer to four-year university hospitality programs.
Marketable skills for this award include: communication, time management, and teamwork.
Certificate of Proficiency
TSI Exempt
Return to: