Restaurant Management (RCM18) 520901

Certificate of Completion

First Year

First Semester

CreditsClock Hours

CHEF-1305Sanitation and Safety

3.00

CHEF-1301Basic Food Preparation

3.00

HAMG-2301Principles of Food and Beverage Operations

3.00

PSTR-1301Fundamentals of Baking

3.00

RSTO-1321Menu Management

3.00

Second Semester

CreditsClock Hours

HAMG-2307Hospitality Marketing & Sales

3.00

HAMG-1340Hospitality Legal Issues

3.00

HAMG-1321Introduction to Hospitality Industry

3.00

- 

IFWA-1318Nutrition/Food Service Profession

3.00

-Or

CHEF-1302Principles of Healthy Cuisine

3.00

- 

RSTO-1325Purchasing for Hospitality Operations

3.00

Second Year

First Semester

CreditsClock Hours

-CHEF/PSTR

3.00

HAMG-2332Hospitality Financial Management

3.00

RSTO-1313Hospitality Supervision

3.00

- 

HAMG-2388Internship-Hospitality Administration and Management

3.00

-Or

BUSG-1371Entrepreneur & Business Plan Development

3.00

Total Credit Hours: 42

Certificate is stackable towards AAS Restaurant and Culinary Management (RCM15)