Culinary Arts - Culinary Management Certificate (Career)
APPLICATION CODE 348
For curriculum information, contact the Business and Computer Systems Division—Room DH-239—443-518-1520.
This certificate is designed for individuals who are interested in pursuing a career in the culinary field, focusing on professional cooking. Students enrolling in the certificate will develop skills related to cooking in the professional environment, including safe food handling and preparation, purchasing, cost control, service skills, and management skills. Students completing this certificate will be ready to enter the culinary field in an entry-level position.
Suggested Semester 1
| CMGT 121 | Foodservice Safety and Sanitation | 2 |
| CMGT 150 | Kitchen Applications and Management | 3 |
| HMGT 225 | Hospitality Purchasing and Cost Control | 3 |
| PMGT 135 | Baking and Pastries | 3 |
Suggested Semester 2
Suggested Semester 3
| CMGT 201 | Nutrition for Food Service Professionals | 3 |
| CMGT 299 | Culinary Field Internship | 3 |
| HMGT 286 | Dining Room Service and Operations Lab | 3 |
Total Credit Hours: 33
A graduate should be able to
- Function at the entry-level or mid-level management position within the hospitality field.
- Maintain appropriate cost control and financial management skills.
- Utilize problem-solving skills related to managerial issues with the hospitality/tourism industry.
- Demonstrate beginning managerial techniques and supervisory skills, incorporating human resource management components.
- Operate in a context of legal, ethical, and service modes as set by the industry.