| Culinary Management |
| A Certificate of Proficiency (Career) |
| Application Code 234 | |
| For Curriculum Information Contact the Business and Computer Systems Division—Room ELB-239—410-772-4441 |
| | |
| The Certificate of Proficiency in Culinary Management is designed for individuals who are interested and focused in pursuing a career within the culinary arts field. Students enrolling in the certificate program will develop basic skills related to culinary arts that include food handling and preparation, purchasing, cost control, service skills, and management skills. Students completing the certificate program will be able to enter the culinary arts or foodservice field at an entry level position. |
| | |
| | Credits |
| CMGT-101 | Introduction to Culinary Arts |
| OR | |
| HMGT-101 | Introduction to Hospitality Management | 3 |
| HMGT-111 | Foodservice Sanitation and Safety | 1 |
| HMGT-120 | Food Preparation I | 3 |
| HMGT-220 | Food Preparation II | 3 |
| HMGT-225 | Hospitality Purchasing and Cost Control | 3 |
| CMGT-130 | Garde Manger | 3 |
| CMGT-135 | Baking and Pastries | 3 |
| | 19 |
