Restaurant Management (RCM18.CC1) 520901

Certificate of Completion

First Semester

			Credits	Clock Hours
	CHEF-1305	Sanitation and Safety	3.00
	CHEF-1301	Basic Food Preparation	3.00
	HAMG-2301	Principles of Food and Beverage Operations	3.00
	PSTR-1301	Fundamentals of Baking	3.00
	RSTO-1321	Menu Management	3.00

Second Semester

			Credits	Clock Hours
	HAMG-2307	Hospitality Marketing and Sales	3.00
	HAMG-1340	Hospitality Legal Issues	3.00
	HAMG-1321	Introduction to Hospitality Industry	3.00
	IFWA-1318	Nutrition for the Food Service Professional	3.00
	-	Or
	CHEF-1302	Principles of Healthy Cuisine	3.00
	RSTO-1325	Purchasing for Hospitality Operations	3.00

Third Semester

			Credits	Clock Hours
	ELEC-	CHEF/PSTR	3.00
	HAMG-2332	Hospitality Financial Management	3.00
	RSTO-1313	Hospitality Supervision	3.00
	HAMG-2388	Internship - Hospitality Administration and Management	3.00
	-	Or
	BUSG-1371	Entrepreneur & Business Plan Development	3.00

Total Credit Hours: 42

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