Culinary Arts Institute—Hospitality Operations

Certificate of Specialization

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.

Not all courses listed are offered every quarter. Please see an appropriate faculty advisor or Division Dean for course sequence and schedule details. A faculty advisor must approve the program for degree/certificate completion.

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*_________________________ 6 

CULIN   103   Food Production I*___________________________ 6 

CULIN   104   Dining Room Service*_________________________ 3 

CULIN   105   ServSafe® Food Safety Training*______________ 1 

CULIN   114   History of Cuisine*__________________________ 3 

CULIN   123   International Cuisine*_______________________ 3 

CULIN   125   Applied Food Service Computation_____________ 1 

CULIN   132   Quantity Food Purchasing*____________________ 3 

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 ____________________________ 66 

* See course description for prerequisite.

Source: 2007-2008 Olympic College Catalog