The Hospitality Foundation Certificate is designed to prepare students with the knowledge and skills necessary to seek employment in the fields of restaurant management, hotel/resort management, food and beverage service, and special events/meeting planning.
Learning Outcome(s):
- Perform activities associated with setting up, monitoring, controlling, marketing and improving hospitality services to meet industry requirements.
- Demonstrate understanding of the operations performed within the hospitality industry.
- Apply problem-solving and critical-thinking skills to provide customer service, to improve interpersonal skills, and to resolve workplace conflict.
- Apply mathematical principles necessary for decision making in the hospitality industry.
Course Requirements:
| CULN 100 | Introduction to Culinary Arts and Hospitality | 2 |
CULN 110
-OR-
NUTR 110
-OR-
CULN 150 | Food Sanitation and Safety
Food Sanitation and Safety
Principles of Pantry | 3
3
2 |
| CULN 160 | Principles of Beverage Service | 2 |
| CULN 200 | Business Practices for Culinary Arts | 3 |
| CULN 299 | Cooperative Work Experience Education | 1-4 |
| BUS 080 | Business Mathematics | 3 |
| KNHE 107 | Cardiopulmonary Resuscitation | 2 |
Select One Course from the following:
| FDM 102 | Promotion and Coordination | 3 |
| BUS 120 | Principles of Management | 3 |
| BUS 121 | Human Relations and Organizational Behavior | 3 |
| BUS 170 | Principles of Small Business Management | 3 |
Total Units: 21-36
