FOOD AND HOSPITALITY SERVICE -- CERTIFIED FOOD AND HOSPITALITY MANAGER
El Centro only
(Certificate)
- Students pursuing this certificate are waived from the Texas Success Initiative (TSI) standards, but must meet course prerequisites.
- Students must earn at least 25% of the credit hours required for graduation through instruction by the college awarding the degree.
Degree Plan Code: C1.FHSV.MANAGER.04
This certification program prepares the student to assume entry-level management positions in the dining rooms of hotels, restaurants, clubs, coffee shops and other types of food service operations. Credits earned may be applied toward an Associated of Applied Science in Food and Hospitality Services or Associate of Applied Science in Culinary Arts.
SEMESTER I
SEMESTER II
| RSTO 1313 |
Hospitality Supervision |
3 |
| RSTO 1380 |
Cooperative Education-Restaurant, Culinary, and Catering Management/Manager |
3 |
| +Elective |
|
3 |
| +Elective |
|
3 |
|
|
12 |
SEMESTER III
| RSTO 2380 |
Cooperative Education-Restaurant, Culinary, and Catering Management/Manager |
3 |
| +Elective |
|
3 |
|
|
6 |
+Elective - must be selected from the following:
| HAMG 2307 |
Hospitality Marketing and Sales |
3 |
| IFWA 1318 |
Nutrition for the Food Service Professional |
3 |
| RSTO 1301 |
Beverage Management |
3 |
| RSTO 1306 |
Facilities Layout and Design |
3 |
| RSTO 1319 |
Viticulture and Enology |
3 |
| RSTO 1391 |
Special Topics in Food and Beverage/Restaurant Operations Manager |
3 |
| RSTO 1325 |
Purchasing for Hospitality Operations |
3 |
| RSTO 2301 |
Principles of Food and Beverage Controls |
3 |
| RSTO 2307 |
Catering |
3 |
Additional requirements include the following:
A. TABC Certification offered through RSTO 1304.
B. Registered Food Service Manager offered through CHEF 1305.
C. Total of 1000 hours of work experience including 640 hours through Cooperative Education.
|
