NVCC 1999-2000 Catalog
    Instructional Programs

Certificate AN  

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Purpose: The curriculum is designed for persons seeking employment in the food service industry and for those presently employed who desire updating their skills in the food service industry.

One Year1st Semester2nd Semester

   ENG111College Composition I3
   HRI101Hotel-Restaurant Org. & Mgt. I3
HRI120Principles of Food Preparation4
   HRI158Sanitation and Safety3
   DIT125Current Concepts of Diet & Nutrition 3
   HRI102Hotel-Restaurant Org. & Mgt. II 3
   HRI138Commercial Food Production Mgt. 3
   HRI126The Art of Garnishing 1
   HRI255Human Resources Mgt. & 
   Training for Hospitality & Tourism 3
___Social Science Elective 3

Total Credits/Semester1416

Total credits for the Food Service Management Certificate = 30.

1 Special requirement for food laboratories: A white uniform is the financial responsibility of the student.

2 The social science elective may be selected from the following: economics, geography, history, political science, psychology, or sociology (includes anthropology).

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