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Restaurant Management Certificate

Debra Frank, Program Director
Gateway Center
301-784-5411
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. Certificate costs beyond tuition, fees, and books are approximately $100 for uniforms.

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


Dining Room Management
Beverage Management
Food Service Sanitation
Hospitality Purchasing, Inventory, and Cost Control
Menu Planning and Food Merchandising
Food and Beverage Cost Control
Hospitality Supervision
Hospitality Marketing
Internship II

Required General Courses


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

NOTE: All courses specifically identified by course number are graduation requirements for this program.