Culinary Arts Institute—Hospitality SupervisorCertificate of Completion (INVALID CERTIFICATE TOTALS)This program is intended to set the student on a track leading to a career in Hospitality Management. This first step will enable the student to function successfully in an entry level supervisory position.
Program OutcomesUpon 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 establishment.
- Know the basics of food preparation and safe food handling.
- Construct appealing menus for customers.
| Required Courses | Credits | | 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 | 125 | Applied Food Service Computation | 2 | | CULIN | 132 | Quantity Food Purchasing* | 4 | | HMGMT | 102 | Intro to Hospitality Industry* | 3 | | HMGMT | 124 | Dining Room Supervision* | 6 | | HMGMT | 127 | Menu Design and Strategy | 3 | | Total Credits Required | 42 |
*See course description for prerequisite.
Source: 2009-2010 Olympic College Catalog (Incorrect--total credits changed from 35 to 42, program not yet submitted to IPC or SBCTC as of 6/1/09) |
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