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  - Restaurant and Culinary Management (RCM15) 520901
  - Restaurant Management (RCM18) 520901
  - Restaurant Operations (HRO13) 520905
  - Hotel Management Specialization (HMH15) 520901
  - Hospitality Property Management (HMP19) 520904
  - Rooms Division (HRD13) 520904
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  - Culinary Arts (HMC15) 520905
  - Culinary Skills (HMC18) 520905
  - Culinary Arts (HMC15) 520905
  - Restaurant Skills (HMR13) 520905
  - Baking and Pastry Specialization (HMBP) 520901
  - Baking and Cake Decorating (HMB19) 520901
  - Baking (HMBK9) 520905
  - Baking Skills (HMBP) 520901
  - Food and Beverage Management Specialization (HMF15) 520901
  - Food Service Operations (HMI15) 520905
  - Food and Beverage Management (HMF15) 520905
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Culinary Arts (HMC15) 520905

Certificate of Completion

Courses

First Semester

			Credits	Clock Hours
	CHEF-1305	Sanitation and Safety	3.00
	PSTR-1301	Fundamentals of Baking	3.00
	HAMG-1321	Introduction to Hospitality Industry	3.00
	CHEF-1301	Basic Food Preparation	3.00
	RSTO-1321	Menu Management	3.00

Second Semester

			Credits	Clock Hours
	CHEF-1310	Garde Manger	3.00
	HAMG-2301	Principles of Food and Beverage Operations	3.00
	-
	IFWA-1318	Nutrition/Food Service Profession	3.00
	-	Or
	CHEF-1302	Principles of Healthy Cuisine	3.00
	-
	RSTO-1325	Purchasing for Hospitality Operations	3.00
	CHEF-1341	American Regional Cuisine	3.00

Total Credit Hours: 30

Certificate is stackable towards AAS Culinary Arts (HMC15)