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A minimum of 32 credits is required for completion of this certificate program. Students must earn a 2.0 Q.P.A. in all culinary and HRIM courses to meet certificate requirements.
Culn 110 |
Food Service Sanitation |
| Culn 134/135 |
Basic Skills Module/Lab |
| Culn 174/175 |
Basic Cooking Principles Module/Lab |
| Culn 184/185 |
Basic Baking/Lab |
| Culn 197 |
Intro to Wine and Spirits |
| Engl 101 |
College Writing I |
| Fnut 131 |
Intro to Nutrition |
| Hrim 212 |
Purchasing for the
Hospitality Industry |
| Hrim 223 |
Management of Human Resources |
| Math 100 |
Business Mathematics OR |
| Math 102 |
Elementary Algebra |
| Mis 101 |
Computer Applications |
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