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Recommended Course Sequence
|Culinary Arts: Restaurant Management Certificate
Total Units: 18.5
Catalog rights may apply, see a counselor for more information.
The Restaurant Management Certificate of Achievement program is designed to train individuals in all aspects of restaurant management. Successful students will be prepared to work in a variety of managerial roles in restaurants, hotels, catering companies and other similar food service businesses. Students will complete an internship at a local restaurant after successfully completing all coursework.
This program of study is also available as an Associate degree major option.
Program Student Learning Outcomes
Upon successful completion of this certificate, the student will be able to:
Recommended Sequence of Courses
- Employ proper restaurant management to ensure compliance with safety and
- use basic math skills to accomplish cash management, labor, and food costing;
- develop employee professionalism in a restaurant setting;
- apply federal and state wage and labor laws;
- employ industry standards relating to service, sales, and alcoholic beverage
- apply human resource principles to hire, and manage a front house staff; and
- employ the diversity of cultural influences and values related to a professional
Students interested in a suggested order for taking classes in this program, please view the recommended course sequence.
The requirements for the Culinary Arts: Restaurant Management Certificate program are:
Complete 18.5 units from
- Restaurant Management Requirements
|Restaurant Management Requirements - complete 18.50 units
|Culinary Arts Occupational Work Experience Internship
|Sanitation and Safety
|Culinary Arts Survey
|Front House Operations
|Introduction to Wine in the Restaurant
|Complete any combination totaling at least 4.00 units from the following:
|Introduction to Management and Supervision
|Written Communication in Organizations
|Oral Communication in Organizations
|Skills for Managers
|Small Business Records and Cash Flow
|Professional Cooking Basics
|Introduction to Baking and Pastry
|Wine and Food Affinities
|Elementary Spanish-Part 1
|Elementary Spanish-Part 2
|Intermediate Spanish-Part One
|Intermediate Spanish-Part 2
|Conversation for Beginners-Part 1
|Conversation for Beginners-Part 2
|High Intermediate Conversation
|Sonoma County American Viticulture Areas
|Wine Regions of California
|Winemakers of Sonoma County
The requirements for this program of study are effective beginning the semester shown above. If you began working on this program before the effective semester, you may not be affected by the changes. Consult with the program contact person or the department chair to determine your eligibility to complete the program under previous requirements.
Course Prerequisites and Advisories:
Courses in a program of study may have prerequisites or advisories;
that is, courses that must or should be completed before taking that course.
Please check for prerequisites or advisories by clicking on the course numbers
in the Program Requirements section.
It is important that students who are completing an Associate Degree and desire to transfer to a four-year institution meet with a counselor to plan their lower division coursework. While many majors at SRJC are intended to align with lower division major preparation required by California public universities, specific lower-division major requirements vary among individual campuses. See a counselor, visit the Transfer Center, and check Guides For Transfer in Specific Majors, and ASSIST to review transfer preparation guides for specific schools and majors.
CUL 99I must be taken for a minimum of 3.0 units