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FOOD AND HOSPITALITY INSTITUTE -- FOOD AND HOSPITALITY SERVICE
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.FOOD.SERV.06
This certificate prepares the student to function as a food service industry employee. All credits earned in this program may be applied toward the Associate in Applied Sciences Degree in Food and Hospitality Service.
Students pursuing this award program are required to achieve an appropriate minimum assessment score eligible for DMAT 0091 and DREA 0091 OR above OR concurrent enrollment when registering for Food and Hospitality courses.
SEMESTER I
SEMESTER II
| RSTO 1313 |
Hospitality Supervision |
3 |
| CHEF 2331 |
Advanced Food Preparation |
3 |
| IFWA 1318 |
Nutrition for the Food Service Professional OR |
3 |
| NUTR 1322 |
Principles of Nutrition |
(3) |
| RSTO 1306 |
Facilities Layout and Design |
3 |
| SPCH 1311 |
Introduction to Speech Communication OR |
3 |
| SPCH 1315 |
Fundamentals of Public Speaking OR |
(3) |
| SPCH 1321 |
Business and Professional Communication |
(3) |
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15 |
SEMESTER III
| HAMG 2307 |
Hospitality Marketing and Sales OR |
3 |
| FDNS 1309 |
Nutrition in the Community |
(3) |
| RSTO 2301 |
Principles of Food and Beverage Controls |
3 |
| +Elective |
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1-3 |
| +Elective |
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1-3 |
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8-12 |
| Minimum Hours Required |
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38-42 |
+Elective - must be selected from any of the following. Students may take any one Special Topics course to satisfy elective credit.
| CHEF 1302 |
Principles of Healthy Cuisine |
3 |
| CHEF 1310 |
Garde Manger |
3 |
| CHEF 2302 |
Saucier |
3 |
| FDNS 1391 |
Special Topics in Foods and Nutrition Studies, General |
3 |
| HAMG 1340 |
Hospitality Legal Issues |
3 |
| PSTR 2331 |
Advanced Pastry Shop |
3 |
| RSTO 1301 |
Beverage Management |
3 |
| RSTO 1319 |
Viticulture and Enology |
3 |
| RSTO 1191 |
Special Topics in Food and Beverage/Restaurant Operations Manager |
1 |
| RSTO 1291 |
Special Topics in Food and Beverage/Restaurant Operations Manager |
2 |
| RSTO 1391 |
Special Topics in Food and Beverage/Restaurant Operations Manager |
3 |
| RSTO 2307 |
Catering |
3 |
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