Purpose: The curriculum is designed for persons seeking employment in the food service industry and for those presently employed who desire updating in the food service industry.
Credits 1st Semester 2nd Semester ________________________________________________________________________________ ENG 111 College Composition I ................... 3 HRI 101 Hotel-Restaurant Org. & Mgt. I .......... 3 (1) HRI 120 Principles of Food Preparation .......... 4 HRI 158 Sanitation and Safety ................... 3 STD Elective .................................... 1 HRI 102 Hotel-Restaurant Org. & Mgt. II ......... 3 HRI 125 Prin. of Commercial Food Prep. .......... 3 (1) HRI 157 Adv. Principles of Food Prep. ........... 4 HRI 255 Human Resources Mgmt. & Training for Hospitality & Tourism .......... 3 (2) ___ Social science elective ..................... 3 _________________________ Total Credits 14 16
Total minimum credits for the Hotel, Restaurant and Institutional Management: Food Service Management certificate = 30.
(1) Special requirement for food laboratories: A white uniform is the financial responsibility of the student.
(2) Social science courses may be selected from the following: economics, geography, history, political science, psychology, or sociology (includes anthropology).