Culinary Management Certificate

Division: Career Technical Education

Financial Aid Eligible

The Culinary Management Certificate provides students with basic competencies in the methods of food handling, cooking, and culinary management. It includes exposure to various styles, and proper use of culinary applications and equipment. The program is designed to help students develop a working knowledge of what is required to be successful for fast track culinary management potential. To earn a certificate, complete the required courses as listed with a grade of C or better. At least 50% of all course work must be completed at Cypress College. This certificate requires a total of 41 units.

Required courses are listed in suggested sequence: (41 units)
HRC 100 CNutrition3
or HRC 100HC Honors Nutrition
HRC 101 CIntro to Hospitality Mgmt3
HRC 120 CSanitation and Safety2
HRC 125 CRestaurant Management3
HRC 135 CCulinary Fundamentals I3
HRC 136 CBaking Fundamentals I3
HRC 145 CThe Art of Garde Manger3
HRC 152 CMenu Planning and Purchasing3
HRC 231 CCost Control in Hospitality3
HRC 235 CCulinary Fundamentals II3
HRC 255 CAmerican Regional Cuisine4.5
HRC 265 CWorld Cuisine4.5
HRC 290 CHospitality Capstone3
or HRC 295 C Internship
Total Units41

Program Student Learning Outcomes:

OUTCOME 1: Acquire the necessary skills for hospitality and culinary arts employment to include demonstrated ability in effective communications, key performance metrics, ethical and critical thinking, applied leadership and global perspectives. Emphasis will be placed on managing a diverse workforce and guest populations.

OUTCOME 2: Demonstrate competencies and techniques required for culinary and hospitality management to include sanitation and safety, nutrition, and food, beverage and lodging operations.

OUTCOME 3: Enhance student career and educational opportunities within the hospitality and culinary arts.