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Culinary Arts: Restaurant Management Certificate Culinary Arts Total Units: 17
A newer version of this program is available. View the latest version here. Catalog rights may apply, see a counselor for more information.

Term Effective: Fall 2018

Description:

The Culinary Arts: 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 program, the student will be able to:

  1. Employ proper restaurant operations procedures to ensure compliance with safety and sanitation regulations;
  2. use basic math skills to accomplish cash management, labor, and food and beverage costing;
  3. develop employee professionalism in a restaurant setting;
  4. implement industry-standard human resource practices conforming to federal and state wage and labor laws;
  5. employ industry standards relating to service, sales, and alcoholic beverage service;
  6. apply human resource principles to manage a restaurant staff; and
  7. employ the diversity of cultural influences and values related to a professional culinary environment.

Program Requirements:

The requirements for the Culinary Arts: Restaurant Management Certificate program are:

  • Complete 17 units from
    • Culinary Arts: Restaurant Management Requirements

Culinary Arts: Restaurant Management Requirements - complete 16.50 units
CourseDescriptionUnits
CUL 250 Sanitation and Safety1.00
CUL 250.1 Culinary Arts Survey1.00
CUL 250.2 Careers in the Food and Beverage Industry1.00
CUL 256 Front House Operations4.50
CUL 256.8 Beverage Management1.00
CUL 256.9 Introduction to Wine in the Restaurant1.00
CUL 256.10 Restaurant Operations3.00
Complete any combination totaling at least 4.50 units from the following:
BGN 81 Practical Business Math Skills3.00
BMG 50 Introduction to Management and Supervision3.00
BMG 52 Business Communication3.00
BMG 53 Oral Communication in Organizations3.00
BMG 61 Skills for Managers1.50
CUL 99I Culinary Arts Occupational Work Experience Internship0.50-8.00
CUL 253.6 Professional Cooking Basics3.00
CUL 254 Introduction to Baking and Pastry4.00
CUL 256.5 Wine Appreciation1.50
CUL 256.11 Wine and Food Affinities1.50
HOSP 53 Customer Service1.50
SPAN 1 Elementary Spanish-Part 14.00
SPAN 2 Elementary Spanish-Part 24.00
SPAN 3 Intermediate Spanish-Part One4.00
SPAN 4 Intermediate Spanish-Part 24.00
SPAN 40 Introductory Spanish for Spanish Speakers4.00
SPAN 41 Intermediate Spanish for Spanish Speakers4.00
SPAN 50A Conversation for Beginners-Part 13.00
SPAN 50B Conversation for Beginners-Part 23.00
SPAN 50C Intermediate Conversation3.00
SPAN 58 High Intermediate Conversation2.00
WINE 111 Sonoma County American Viticulture Areas1.50
WINE 112 Wine Regions of California1.50

Term Effective: Fall 2018

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.

Term Inactive: Fall 2019

Previous Versions:

Culinary Arts: Restaurant Management - effective Fall 2017
Culinary Arts: Restaurant Management - effective Fall 2016
Culinary Arts: Restaurant Management - effective Fall 2014
Restaurant Management - effective Summer 2012
Restaurant Management - effective Fall 2007

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.

Notes:

If CUL 99I is selected as an elective, it should be completed for 1 unit.

Gainful Employment Disclosures – 2019

Program Name Culinary Arts: Restaurant Management Certificate

This program is designed to be completed in 9 months.

This program will cost $2,890.00 if completed within normal time. There may be additional costs for living expenses. These costs were accurate at the time of posting, but may have changed.

Of the students who completed this program within normal time, the typical graduate leaves with N/A of debt.

The following States do not have licensure requirements for this profession: CA

For more information about graduation rates, loan repayment rates, and post-enrollment earnings about this institution and other postsecondary institutions please click here: https://collegescorecard.ed.gov

Contact
Information
Phone Email Website
(707) 524-1758
bfischer@santarosa.edu
Culinary Arts