FOOD AND HOSPITALITY SERVICE -- CERTIFIED FOOD AND HOSPITALITY MANAGER
El Centro only
(Certificate)
(Students pursuing this certificate program are waived from TASP requirements.)
Degree Plan Code: C1.FHSV.F/H.MANAGER
SEMESTER I
SEMESTER II
| RSTO 1313 |
Hospitality Supervision |
3 |
| RSTO 1380 |
Cooperative Education-Food and Beverage/Restaurant Operations Manager |
3 |
| +Elective |
|
3 |
| +Elective |
|
3 |
|
|
12 |
SEMESTER III
| RSTO 2380 |
Cooperative Education-Food and Beverage/Restaurant Operations Manager |
3 |
| +Elective |
|
3 |
|
|
6 |
+Elective must be selected from the following:
| RSTO 1317 |
Nutrition for the Food Service >Professional |
3 |
| RSTO 1319 |
Viticulture and Oenology |
3 |
| RSTO 1306 |
Facilities Layout and Design |
3 |
| RSTO 1325 |
Purchasing for Hospitality Operations |
3 |
| RSTO 2301 |
Principles of Food and Beverage Controls |
3 |
| RSTO 1311 |
Marketing of Hospitality Services |
3 |
| RSTO 1301 |
Beverage Management |
|
| RSTO 2307 |
Catering |
|
| RSTO 1391 |
Special Topics in Food and Beverage/Restaurant Operations Manager |
3 |
Additional requirements include the following:
A. TABC Certification offered through RSTO 1304
B. Registered Food Service Manager offered through CULA 1305
C. Total of 1000 hours of work experience including 640 hours through Cooperative Education.
