NVCC 1997-1998 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.

1st Semester2nd Semester

   ENG111College Composition I3
   HRI101Hotel-Restaurant Org. & Mgt. I3
HRI120Principles of Food Preparation4
   HRI158Sanitation and Safety3
   HRI102Hotel-Restaurant Org. & Mgt. II 3
   HRI138Commercial Food Production Mgmt 3
   DIT125Current Concepts of Diet & Nutrition 3
   HRI126The Art of Garnishing 1
   HRI255Human Resources Mgmt. & 
   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 Social science courses may be selected from the following: economics, geography, history, political science, psychology, or sociology (includes anthropology).

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