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Term Effective:
Fall 2020
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.
Description:
The Culinary Arts Front House Operations Skills Certificate is designed for
individuals who are interested in learning professional food and beverage service and operations
skills. This 8.0-unit program prepares students for a variety of front house
front house positions in the hospitality industry including wait staff, hosts, wine servers, and front house managers.
Instruction is offered in table service techniques, food and beverage
operations, restaurant maintenance, culinary supervision and leadership, wine
appreciation, wine and food affinities, and wine service.
The full time student can complete this program in one semester.
The front house is the first and primary contact a guest has with a
restaurant. Restaurant owners know that hiring professional, friendly and
skilled front house staff is key to their success. Hospitality businesses located in
desirable destination regions, such as Sonoma and Napa counties, have a
particular need for professionally trained front house staff. Job
opportunities for both wait staff and management positions remain high and
will continue to grow.
Upon successful completion of this program, the student will be able to:
- Demonstrate station organization, storage, menu comprehension, and sanitation
principles as they apply to food and beverage operation;
- Determine career options in a variety of food and beverage operations;
- Exercise appropriate front house management and customer service techniques.
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