Curriculum Requirements
As a student in this program, you are required to complete a minimum of 29 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 |
| BUS-227 | Business Law | 3 |
| CUL-120 | Foodservice Sanitation | 1 |
| 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-232 | Event Management | 3 |
| - | Approved Electives | 6 |
| - | Non-credit Program Requirement: 300 hours of Work Experience* | |
*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.
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 (14 Credit Hours)
| BUS-224 | Human Resource Management | 3 |
| CUL-120 | Foodservice Sanitation | 1 |
| HOS-100 | Introduction to Tourism | 3 |
| HOS-105 | Orientation to Hospitality | 1 |
| HOS-232 | Event Management | 3 |
| - | Approved Electives in ACC, ART, BUS, CUL, or HOS | 3 |
| - | Non-credit Program Requirement: 300 hours of Work Experience* | |
Second Semester (15 Credit Hours)
| ACC-101 | Principles of Financial Accounting | 4 |
| BUS-227 | Business Law | 3 |
| CUL-190 | Food and Beverage Cost Controls | 3 |
| HOS-160 | Bar and Beverage Management | 2 |
| - | Approved Electives in ACC, ART, BUS, CUL, or HOS | 3 |
| - | Non-credit Program Requirement: 300 hours of Work Experience* | |
*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 ACC, BUS, CUL, and HOS.