Culinary Arts Management, Certificate
Certificate—39 credit hours
Curriculum Code 1322
This program prepares students for entry-level positions in food production.
Required Career Courses
39 credit hours as follows:
Suggested Schedule
Semester 1 (19 credit hours)
Semester 2 (16 credit hours)
| RTM-101 | Intro to Hospitality Industry | 3 |
| RTM-204 | Quantity Food Production III | 4 |
| RTM-210 | Nutrition for Food Service Managers | 3 |
| RTM-231 | Hospitality Supervision | 3 |
| RTM-240 | Purchasing and Cost Control | 3 |
Semester 3 Summer (4 credit hours)
(Note: RTM-203 is only offered in the early and regular summer session.)