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CULINARY ARTS: RESTAURANT MANAGEMENT / CERTIFICATE

Eastern
Program Learning Outcomes
Gainful Employment Disclosure
Hegis Code - 5404, CIP Code - 12.0504
Curriculum Code: CURM-CERT
 

     The Culinary Arts/Restaurant Management Certificate Program develops entry-level skills for positions and careers involving the culinary arts and restaurant management. Students acquire the knowledge and competencies required for managerial positions and for career advancement. Full-time students can complete the program in two semesters, thereby accelerating entry into employment situations. The program is appropriate for people who already hold postsecondary degrees, for those who are currently employed in the industry and who would benefit from some specialized training, and for those who are interested in acquiring culinary and restaurant-management skills but who are not interested in pursuing an academic degree in the field.

FIRST SEMESTER: 17 credits Credits
CUL111: Sanitation 3
CUL114: Culinary Arts I 4
  CUL115: Baking and Pastry Arts I 4
  CUL116: Dining Room Management 3
  CUL132: Hospitality Supervision 3
     
SECOND SEMESTER: 13 credits Credits
CUL112: Hospitality Cost Controls 3
CUL113: Wine and Beverage Management 3
  CUL211: American Regional Cuisine Artistry 1
  CUL212: Savory French Cuisine 1
  CUL213: Exotic Asian Cuisine 1
  CUL214: Mediterranean Cuisine 1
CUL228: Garde Manger 3
     
TOTAL CREDITS REQUIRED 30

These courses constitute the major courses in this curriculum.

REQUIRED CREDIT DISTRIBUTION  
Culinary Arts 30 credits