Food and Beverage Fundamentals Certificate
PROGRAM CODE: 1C12979N
The Food and Beverage Fundamentals Certificate (formerly Food Service Fundamentals Certificate) provides students with an opportunity to obtain the foundational skills and practical knowledge for pursuing an entry-level career in the diverse food and beverage industry. Students completing this certificate will develop an understanding of the role of sanitation and safety, culinary fundamentals, purchasing, beverage management and cost control in food service operations. To earn a certificate, complete the required courses as listed with a minimum grade of “C”. At least 50% of all course work must be completed at Cypress College.
Code | Title | Units |
---|---|---|
Required Courses are listed in suggested sequence (17 units): | ||
HRC 101 C | Intro to Hospitality Mgmt | 3 |
HRC 120 C | Sanitation and Safety | 2 |
HRC 135 C | Culinary Fundamentals I | 3 |
HRC 152 C | Menu Planning and Purchasing | 3 |
HRC 170 C | Beverage Management | 3 |
HRC 231 C | Cost Control in Hospitality | 3 |
Total Units | 17 |
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