Hospitality Industry Administration/Restaurant Management Certificate
Curriculum HIA.RST.CERT (C306C)
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:
At the 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.
| HIA 100 ◊ Culinary Mathematics | | 2 credits |
| HIA 110 ◊ Introduction to the Hospitality Industry | | 3 credits |
| HIA 115 ◊ Food Sanitation & Safety | | 2 credits |
| HIA 120 ◊ Dining Room Service | | 3 credits |
| HIA 132 ◊ Nutrition | | 2 credits |
| HIA 133 ◊ Menu Writing | | 2 credits |
| HIA 150 ◊ Food Preparation Essentials & Theory | | 3 credits |
| Total Semester Credits: | 17 |
| ACC 100 ◊ Basic Accounting I | | 3 credits |
| HIA 117 ◊ Beverage Management | | 2 credits |
| HIA 128 ◊ Introduction to Baking and Pastry | | 3 credits |
| HIA 130 ◊ Culinary Arts Quantity-Food Preparation I | | 3 credits |
| HIA 290 ◊ # Dining Room Management | | 3 credits |
| Total Semester Credits: | 14 |
Total Credit Hours: 31
See HIA course descriptions.
Coordinator: Denise Smith-Gaborit, Ext. 3624