Culinary Arts Management, Certificate

Certificate—29 credit hours

Curriculum Code 1322

This program prepares students for entry-level positions in food production.

Required Career Courses

29 credit hours as follows:

RTM-100	Food Service Sanitation	2
RTM-102	Quantity Food Production I	4
RTM-202	Quantity Food Production II	4
RTM-203	Garde Manger	4
RTM-204	Quantity Food Production III	4
RTM-209	Baking/Pastry I	4
RTM-240	Purchasing and Cost Control	3
RTM-245	Quantity Food Production IV	4

Suggested Schedule

Semester 1 (10 credit hours)

RTM-100	Food Service Sanitation	2
RTM-102	Quantity Food Production I	4
RTM-202	Quantity Food Production II	4

(Note: RTM-100 is a 4 week course)
(Note: RTM-102 and RTM-202 are 8 week courses

Semester 2 (15 credit hours)

RTM-204	Quantity Food Production III	4
RTM-209	Baking/Pastry I	4
RTM-240	Purchasing and Cost Control	3
RTM-245	Quantity Food Production IV	4

(Note: RTM-204, RTM-209, and RTM-245 are 8 week courses)

Semester 3 Summer (4 credit hours)

RTM-203

Garde Manger

4

(Note: RTM-203 is only offered in the early and regular summer session.)