Culinary & Hospitality Programs
Certificate of Applied Science • 30 Credit Hours
The hospitality and food service industry is a large, diverse field that provides challenging and exciting career opportunities for people from all walks of life. The possibilities for satisfying careers are almost limitless. The rewards and satisfactions provided by the industry far exceed those of many other fields of work.
While the different segments of the hospitality and tourism industry have their own unique characteristics, they all share the same mission and heritage-serving the guest or customer. The segments of hospitality and tourism are fine dining, catering, hotel and motel food service, casual family restaurants, chef-owned bistros, quick-service dining, national chains, national parks, resorts, casinos, stadiums, theme parks, cruise lines, and on-site foodservice operations such as hospital, collegiate, and company cafeterias. They all possess a common future as one of the most dynamic employment and career fields available. The Culinary Arts Certificate prepares individuals for entry-level chef positions. Students will study the fundamentals of classical and contemporary cuisine, sanitation, nutrition, purchasing, cost control, kitchen management, and restaurant procedures. A range of different cuisines are taught from basic levels, to intermediate, to advanced. The curriculum is designed for the entry-level student with no previous work experience or formal training in the profession, as well as for industry professionals seeking to raise their skills.
Students are required to make a grade of “C” or better in each CA and HM course before graduating from the program.
Food Service Managers
2019 Median Pay
$55,320 per year
Number of Jobs
356,400 in 2018
Much faster than average employment.
The college adheres to an open admission policy which means applications with a high school diploma or GED are eligible for admission. Applicants with neither a high school diploma nor GED may be admitted on a conditional basis.
Job prospects in most dining establishments will be excellent because many workers leave the occupation each year, resulting in numerous job openings.
Employment of food service managers is projected to grow 11 percent from 2018 to 2028, much faster than the average for all occupations.
Population and income growth are expected to result in greater demand for food at a variety of dining establishments. People will continue to dine out, purchase takeout meals, or have food delivered to their homes or workplaces. In response to increased consumer demand, more restaurants, cafeterias, and catering services are expected to open and serve more meals. Many of these establishments will require food service managers to oversee food preparation and service.