Curriculum Requirements
As a student in this program, you are required to complete a minimum of 32 credit hours with a grade point average of no lower than C (2.0). For this certificate, you must successfully complete:
| ACC-101 | Principles of Financial Accounting | 4 |
| BUS-224 | Human Resource Management | 3 |
| CUL-100 | Culinary Fundamentals | 3 |
| CUL-105 | Culinary Fundamentals Lab | 1 |
| CUL-120 | Foodservice Sanitation | 1 |
| CUL-140 | Beverage Fundamentals | 3 |
| CUL-190 | Food and Beverage Cost Controls | 3 |
| HOS-100 | Introduction to Tourism | 3 |
| HOS-105 | Orientation to Hospitality | 1 |
| HOS-160 | Bar and Beverage Management | 2 |
| HOS-220 | Hospitality Marketing and Sales | 3 |
| HPE-111 | First Aid and Basic Life Support | 1 |
-
| Non-credit Program Requirement: 300 hours of Work Experience* | |
-
| Approved Electives** | 4 |
*Students are required to complete 300 hours of work experience in culinary arts and hospitality while enrolled in the Culinary Arts or Hospitality and Tourism Management certificate programs. Professional work experience complements classroom learning and hands-on labs by providing students with real-world career training.
**Approved electives are any course with the prefix BUS, CUL, and HOS.
Sample Schedule
The schedule below shows how the requirements for this certificate may be met in two semesters. For some students, fulfilling certificate requirements may take more than two semesters to complete. When planning your schedule, you should consult with your advisor.
First Semester (16 Credit Hours)
| ACC-101 | Principles of Financial Accounting | 4 |
| CUL-140 | Beverage Fundamentals | 3 |
| HOS-100 | Introduction to Tourism | 3 |
| HOS-105 | Orientation to Hospitality | 1 |
| HOS-220 | Hospitality Marketing and Sales | 3 |
| HPE-111 | First Aid and Basic Life Support | 1 |
-
| Non-credit Program Requirement: 300 hours of Work Experience* | |
-
| Approved Electives | 1 |
Approved Electives: BUS, CUL and HOS.
Second Semester (16 Credit Hours)
| BUS-224 | Human Resource Management | 3 |
| CUL-100 | Culinary Fundamentals | 3 |
| CUL-105 | Culinary Fundamentals Lab | 1 |
| CUL-120 | Foodservice Sanitation | 1 |
| CUL-190 | Food and Beverage Cost Controls | 3 |
| HOS-160 | Bar and Beverage Management | 2 |
-
| Non-credit Program Requirement: 300 hours of Work Experience* | |
-
| Approved Electives | 3 |
Approved Electives: BUS, CUL and HOS.
*Students are required to complete 300 hours of work experience in culinary arts and hospitality while enrolled in the Culinary Arts or Hospitality and Tourism Management certificate programs. Professional work experience complements classroom learning and hands-on labs by providing students with real-world career training.