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 post-secondary 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