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.
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.
|ACCT/HTM 153||HOSPITALITY MANAGEMENT ACCOUNTING||4|
|BUS 140||BUSINESS LAW/THE LEGAL ENVIRONMENT OF BUSINESS||3|
|BUS 142||BUSINESS ETHICS---CORPORATE AND PERSONAL||1|
|BUS 211||COMMUNICATION IN BUSINESS AND INDUSTRY||3|
|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 155||EVENT MARKETING||3|
|HTM 156||RESTAURANT AND FOOD SERVICE MANAGEMENT||3|
|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 certificate||19-20|