CULINARY ARTS / RESTAURANT MANAGEMENT CERTIFICATE

Eastern
Program Learning Outcomes
Gainful Employment Disclosure
Hegis Code: 5404
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
 Courses that constitute the major in this curriculum CUL111: Sanitation 3
 Courses that constitute the major in this curriculum CUL114: Culinary Arts I 4
CUL115: Baking and Pastry Arts I 4
CUL116: Dining Room Management 3
CUL132: Hospitality Supervision 3
       
SECOND SEMESTER: 14 credits Credits
 Courses that constitute the major in this curriculum CUL112: Hospitality Cost Controls 4
 Courses that constitute the major in this curriculum 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
 Courses that constitute the major in this curriculum CUL228: Garde Manger 3
       
TOTAL CREDITS REQUIRED 31

 Courses that constitute the major in this curriculum These courses constitute the major courses in this curriculum.

REQUIRED CREDIT DISTRIBUTION
Culinary Arts 31 credits