Farm-to-Table Management Certificate (220E)

The Farm-to-Table Management Certificate is designed to give students hands-on experience in and knowledge of the concept of farm-to-table restaurants and the benefits they provide. Students will complete fundamental courses in Culinary Arts to acquire the knowledge and skills needed for entry-level positions in the culinary field. The required Horticulture and Agriculture courses will provide individuals with the introductory knowledge and skills needed to incorporate small garden/farming into a culinary operation. The certificate culminates in a capstone course to provide students with hands-on experience operating a farm-to-table restaurant.

Graduation Requirements

1. Total Credit Hours: 31 credit hours in courses numbered 100 and above
2. Cumulative Grade Point Average: 2.00 (‘C’) or better for all work applicable toward the degree that was completed at Richland
3. Residency: 15 credit hours or more at Richland Community College

Curriculum Requirements

Required Courses

AGRIC 126	Small Scale Livestock Management	3.0
CA 101	Intro To Culinary Arts	2.0
CA 105	Culinary Fundamentals	3.0
CA 115	Culinary Applications	4.0
CA 150	Culinary Math	3.0
CA 200	Meat, Poultry, and Fish	3.0
CA 260	Farm-to-Table Fundamentals	3.0
HORT 100	Horticulture Science	3.0
HORT 202	Vegetable Crop Production	3.0
HOSP 110	Food Service Sanitation	1.0
HOSP 202	Hospitality Nutrition	3.0
Total Credit Hours:		29.0

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