Hospitality Industry Administration/Restaurant Management Certificate

Curriculum HIA.RST.CERT (C306C)

(Total Program Credits: 31)

The Hospitality Industry Administration certificate program is designed for individuals who wish to concentrate solely on technically related courses leading to entry-level employment.

PROGRAM LEARNING OUTCOMES:

Upon successful completion of the HIA/Restaurant Management Certificate program, the graduate will be able to:

  • calculate accounting problems;
  • apply Food Safety and Sanitation in the restaurant and culinary laboratories;
  • identify employment opportunities in the Hospitality Industry;
  • create a menu;
  • calculate weights and measures;
  • calculate food and beverage cost control;
  • demonstrate the ability to prepare culinary dishes and bakery products;
  • manage a small team of dining room service students; and
  • research nutrition and healthy eating.

Placement Measures MAT, RHT, and COL sequence placement will be determined by an Academic Advisor. Contact your Academic Advisor or Transfer Specialist (if transferring), before registering for courses.
Developmental education courses do not transfer. They assist students in the path towards college credit.

(Fall 2021)

Semester One: Fall

Course NumberTitleCredits
HIA 100Culinary Mathematics

2 credits

HIA 110Introduction to the Hospitality Industry

3 credits

HIA 115Food Sanitation & Safety

2 credits

HIA 120Dining Room Service

3 credits

HIA 132Nutrition

2 credits

HIA 133Menu Writing

2 credits

HIA 150Food Preparation Essentials & Theory

3 credits

Total Credit Hours:17

Semester Two: Spring

Course NumberTitleCredits
ACC 100Basic Accounting I

3 credits

HIA 117Beverage Management

2 credits

HIA 128Introduction to Baking and Pastry

3 credits

HIA 130Culinary Arts Quantity-Food Preparation I

3 credits

HIA 290Dining Room Management #

3 credits

Total Credit Hours:14

See HIA course descriptions.

Coordinator: Denise Smith-Gaborit, Ext. 3624