Culinary Arts Management (Cert)

Certificate—29 credit hours
Curriculum Code 1322

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

Requirements

Course List

Code	Title	Credit Hours
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
Total Credit Hours		29

Suggested Schedule

Plan of Study Grid

Semester 1		Credit Hours
RTM-100	Food Service Sanitation 1	2
RTM-102	Quantity Food Production I 2	4
RTM-202	Quantity Food Production II 2	4
	Credit Hours	10
Semester 2
RTM-204	Quantity Food Production III 2	4
RTM-209	Baking/Pastry I 2	4
RTM-240	Purchasing and Cost Control	3
RTM-245	Quantity Food Production IV 2	4
	Credit Hours	15
Semester 3
Summer
RTM-203	Garde Manger 3	4
	Credit Hours	4
	Total Credit Hours	29

¹

RTM-100 Food Service Sanitation is a 4-week course

²

RTM-102 Quantity Food Production I, RTM-204 Quantity Food Production III, RTM-209 Baking/Pastry I, and RTM-245 Quantity Food Production IV are 8-week courses

³

RTM-203 Garde Manger is only offered in the early and regular summer session.