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:
- Be able to supervise employees engaged in customer service in a food service and/or catering establishment.
- Comprehend the elements of hospitality management.
- Know the basics of food preparation and safe food handling.
- Construct appealing menus for customers.
- Understand the basics of liquor, beverage and bar management.
| 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) |