Debra Swope, Program Director
Gateway Center
301-784-5410
https://www.allegany.edu/school-of-hospitality-culinary/restaurant-mgt.html

This certificate is designed to give students the opportunity to develop or enhance their food service supervisory skills, build their career portfolios, and gain a competitive edge in entry- level restaurant management employment opportunities. The certificate will transfer in its entirety into the Hospitality Management Associate of Applied Science degree program.

Restaurant Management students must maintain the scholastic standards of the college and must achieve a grade of "C" or better in each Hospitality Management and Culinary Arts course. Students are expected to be well-groomed in compliance with standards of sanitation and professionalism.

This is a career program and is designed to enable students to seek employment at the program's completion.

Successful completion of this program qualifies a student to apply for a Certificate in Restaurant Management.

Required Culinary/Hospitality Courses

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CULA-216	Dining Room Management
CULA-217	Beverage Management
HRMG-110	Food Service Sanitation
HRMG-203	Hospitality Purchasing, Inventory, and Cost Control
HRMG-204	Menu Planning and Food Merchandising
HRMG-205	Food and Beverage Cost Control
HRMG-211	Hospitality Supervision
HRMG-218	Hospitality Marketing
HRMG-220	Internship II

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Required General Courses

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BUAD-110

Business Professionalism and Ethics

 

HOSPITALITY MANAGEMENT
RESTAURANT MANAGEMENT CERTIFICATE
ONE-YEAR CAREER PROGRAM
PREPARATION FOR EMPLOYMENT

FIRST SEMESTER	Credit Hours
Business Administration 110 (Business Professionalism and Ethics)	2
Culinary Arts 216 (Dining Room Management)	3
Hospitality Management 110 (Food Service Sanitation)	1
Hospitality Management 204 (Menu Planning and Food Merchandising)	3
Hospitality Management 211 (Hospitality Supervision)	3
Total:	12
SECOND SEMESTER
Culinary Arts 217 (Beverage Management)	2
Hospitality Management 203 (Hospitality Purchasing, Inventory, and Cost Control)	3
Hospitality Management 205 (Food and Beverage Cost Control)	3
Hospitality Management 218 (Hospitality Marketing)	3
Hospitality Management 220 (Internship II)	5
Total:	16
Total Credit Hours:	28