Culinary Management Certificate (220A)

The Culinary Management Certificate prepares individuals for jobs in the Culinary/Hospitality field. This certificate includes all of the core Culinary and Hospitality courses that the Culinary Arts AAS does without the 15 hours of general education classes. This certificate will prepare individuals for jobs as line cooks, sous chefs, or prep cooks depending on the establishment. 

 

Graduation Requirements

1. Total Credit Hours: 49 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

CA 101	Intro To Culinary Arts	2.0
CA 105	Culinary Fundamentals	3.0
CA 115	Culinary Applications	4.0
CA 120	Baking and Pastry Fundamentals	4.0
CA 150	Culinary Math	3.0
CA 200	Meat, Poultry, and Fish	3.0
CA 210	Garde Manger	3.0
CA 220	Advanced Baking and Pastry	4.0
CA 230	International Cuisine	3.0
HOSP 104	Purchasing & Product Identification	3.0
HOSP 110	Food Service Sanitation	1.0
HOSP 115	Menu Planning	3.0
HOSP 202	Hospitality Nutrition	3.0
HOSP 203	Bar & Beverage Management	3.0
HOSP 204	Dining Room Management	3.0
HOSP 205	Cost Management	4.0

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