Hospitality: Culinary Arts - Food Services Management: Advanced

Certificate of Achievement
Career/Technical (Major Code: A1823)

Prepares students with the expertise, commitment, and skills for management, marketing, and operations positions in the food service industry.

Program Student Learning Outcome Statement

  • Demonstrate advanced teamwork, planning, purchasing, production, and service in the culinary industry.

Gainful Employment

The U.S. Department of Education requires colleges to disclose a variety of information for any financial aid eligible program that “prepares students for gainful employment in a recognized occupation.”

Students who complete this program will have acquired the necessary analytical tools to successfully secure gainful employment in the field of study.

For more information regarding the data provided for this program and what it means to you as a student, please feel free to visit our SWC Gainful Employment website at: www.swccd.edu/gainfulemployment.

Program Requirements
ACCT/HTM 153HOSPITALITY MANAGEMENT ACCOUNTING4
BUS 140BUSINESS LAW/THE LEGAL ENVIRONMENT OF BUSINESS3
BUS 142BUSINESS ETHICS---CORPORATE AND PERSONAL1
BUS 211COMMUNICATION IN BUSINESS AND INDUSTRY3
or BUS 212 BUSINESS COMMUNICATION
Select one of the following:2
WORK EXPERIENCE IN BUSINESS I
WORK EXPERIENCE IN BUSINESS II
WORK EXPERIENCE IN BUSINESS III
WORK EXPERIENCE IN BUSINESS IV
EVNT 155EVENT MARKETING3
HTM 156RESTAURANT AND FOOD SERVICE MANAGEMENT3
Select Group A or Group B:12
Group A - Culinary
PROFESSIONAL COOKING---BASIC SKILLS
SOUPS, STOCKS, AND SAUCES
PROFESSIONAL COOKING---ADVANCED SKILLS
PROFESSIONAL COOKING---CULTURAL FOODS
Group B - Baking and Pastry
INTRODUCTION TO BAKING SKILLS AND CULINARY ARTS
PROFESSIONAL BAKING AND PASTRY PRODUCTION BASICS
PROFESSIONAL PASTRY DESIGN AND DECORATING
PROFESSIONAL BAKING AND PASTRY PRODUCTION---BREADS
Complete courses required for Hospitality: Culinary Arts - Food Services Management - Basic certificate19-20
Total Units50-51