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Culinary Arts/ Restaurant Management Certificate

Part Time

This program roadmap represents one possible pathway to complete the program. Please see a counselor to create an education plan that is customized to meet your needs. This roadmap is not a guarantee of course availability or financial aid applicability.

Catalog:
2024-25
Total Units:
46.5

First Year

Semester 1

5.5 Units
CAT. COURSE TITLE UNIT
Req
HM 101
Introductory Culinary Skills
1.5
Req
HM 315
Food Theory and Preparation
4

Semester 2

6 Units
CAT. COURSE TITLE UNIT
Req
HM 300
Introduction to Hospitality - Becoming a Chef
3
Req
HM 310
Sanitation, Safety and Equipment
3

Second Year

Semester 3

7 Units
CAT. COURSE TITLE UNIT
Req
HM 100
Calculations in Foodservice Occupations
3
Req
HM 110
Management and Supervision in the Hospitality Industry
2
Req
HM 120
Beverage Operation
2

Semester 4

6 Units
CAT. COURSE TITLE UNIT
Req
HM 115
Advertising and Sales in Food Service
2
Req
HM 320
Breads and Yeast Doughs
2
Req
HM 325
Components of Baking and Pastry
2

Third Year

Semester 5

8 Units
CAT. COURSE TITLE UNIT
RE
HM 330 1
Advanced Baking and Pastry
3
Req
HM 340
Cost Control in the Food Service Industry
2
Req
HM 360
Professional Cooking
3

1 or HM 155, 165, or 180

Semester 6

7 Units
CAT. COURSE TITLE UNIT
Req
HM 150
Catering
3
Req
HM 370
Dining Room Management
2
Req
HM 498
Work Experience in Hospitality Management
2

Fourth Year

Semester 7

7 Units
CAT. COURSE TITLE UNIT
Req
HM 380
Restaurant Management and Production
3
Req
HM 498
Work Experience in Hospitality Management
4
Explanation of Categories
Req Required Core A course that is required for this program
RE Restricted Elective A course selected from a list of elective courses specified for this program in the course list in the catalog, which can be replaced with another course from the same list

Career path

Career Options:

The skills acquired through this certificate prepare students to work in the restaurant industry, in a kitchen, dining room, or other foodservice or entry-level hospitality position. Pay and positions vary based on experience so students are encouraged to begin working prior to graduation. Local employers range from small private restaurants to larger corporate entities.

Advising Notes:

  • The production courses, HM 370, 375, and 380, require students to work in the Oak Café or Oak Café bakery and requires HM 498 work experience as a corequisite course.
  • HM 370 and 380 cannot be taken in the same semester.

Scheduling Notes:

  • HM 320 is offered during the 1st 8 weeks of the semester.
  • HM 325 is offered during the 2nd 8 weeks of the semester.

Published April 14, 2024

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