Culinary Management Certificate

Division: Career Technical Education


The Culinary Management Certificate (formerly Culinary Arts 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 38 units.     

Required Courses are listed in suggested sequence (38 units):
HRC 100 CNutrition3
HRC 101 C Introduction to Hospitality Management3
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 C Menu Planning and Purchasing (formerly Hospitality Purchasing)3
HRC 231 CCost Control in Hospitality3
HRC 235 CCulinary Fundamentals II3
HRC 255 CAmerican Regional Cuisine3
HRC 265 C World Culture and Cuisine (formerly International Cuisine)3
HRC 290 CHospitality Career Capstone3
or HRC 295 C Internship
Total Units38