Hospitality Management: Culinary Arts, Certificate Discontinued Fall 2021

Discontinued Fall 2021

CIP Code: 12.0503

NOVA Code: 2450

Offered through AN

Purpose: The curriculum is designed for individuals seeking skills for employment in culinary positions and for those presently employed who wish to update their skills for the food service industry.

Optional Program Information: The Nation’s Capital Chef’s Association (NCCA), in cooperation with this program, offered an apprenticeship program that combines relevant classroom instruction with on-the-job training required for the National Apprenticeship Training Program of the American Culinary Federation (ACF). Please contact the HRI office for current program status.

One Year

1st Semester

ENG 111 - College Composition I (3 CR.)
HRI 101 - Hotel-Restaurant Organization and Management I (3 CR.)
HRI 106 - Principles of Culinary Arts I (3 CR.) ¹
HRI 145 - Garde Manger (3 CR.)
HRI 225 - Menu Planning and Dining Room Service (3 CR.) OR
HRI 251 - Food and Beverage Cost Control I (3 CR.)
SDV 100 - College Success Skills (1 CR.) OR SDV 101

Total 16 credits

2nd Semester

HRI 107 - Principles of Culinary Arts II (3 CR.)
HRI 128 - Principles of Baking (3 CR.)
HRI 158 - Sanitation and Safety (3 CR.)
HRI 215 - Food Purchasing (3 CR.) OR
DIT 121 - Nutrition I (3 CR.) OR
DIT 125 - Current Concepts in Diet and Nutrition (3 CR.)
Social/Behavioral Science Elective (3 CR.) ²

Total 15 credits

Total credits for the Culinary Arts Certificate: 31 credits

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

2 See the social/behavioral science courses listed under General Education Electives . Students who are planning to transfer to another college or university should select social science courses that will meet the other institution’s requirement.