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Culinary Arts Institute—Hospitality Operations

Certificate of Specialization (INVALID CERTIFICATE TOTALS)

Students continuing to this level will be competent in the skills necessary for advancement to the assistant manager level in most hospitality operations. Greater emphasis is placed on operational liquor management and catering.


Program Outcomes

Upon completion of this program, successful students will have demonstrated the ability to apply their skills and knowledge in the following ways:

  1. Be able to supervise employees engaged in customer service in a food service and/or catering establishment.
  2. Comprehend the elements of hospitality management.
  3. Know the basics of food preparation and safe food handling.
  4. Construct appealing menus for customers.
  5. Understand the basics of liquor, beverage and bar management.
Advisor Office Phone
Giovanni, Nick Business 112A 360-475-7577

Required Courses Credits
BMGMT 140 Business and Personal Mathematics* 5
CULIN 101 Culinary Techniques* 8
CULIN 103 Food Production I* 7
CULIN 104 Dining Room Service* 4
CULIN 105 ServSafe® Food Safety Training* 2
CULIN 114 History of Cuisine* 3
CULIN 123 International Cuisine* 4
CULIN 125 Applied Food Service Computation 2
CULIN 132 Quantity Food Purchasing* 4
ENGL 100 Composition—Selected Prof/Tech/Voc* 5
HMGMT 102 Intro to Hospitality Industry* 3
HMGMT 124 Dining Room Supervision* 6
HMGMT 127 Menu Design and Strategy 3
HMGMT 133 Elements of Hospitality Management 6
HMGMT 135 Beverage Management* 3
HMGMT 136 Catering and Banquet Operations* 6
OLRM 220 Human Relations in the Workplace 3
Total Credits Required 74

*See course description for prerequisite.



Source: 2009-2010 Olympic College Catalog  (Incorrect--total credits changed from 66 to 74, program not yet submitted to IPC or SBCTC as of 6/1/09)