Hospitality and Restaurant

The Hospitality and Restaurant Certificate curriculum prepares students for entry level positions in lodging, food service, institutional or resort operations with a food emphasis including restaurant supervising, event planning and purchasing. Examples include restaurant supervisor, host/hostess, purchasing, etc. Hospitality is the second largest employing industry in the state of California and the United States. The students will gain the skills and experience necessary to fill the need for entry-level qualified individuals in this industry.

We are projecting that 15 students will complete this certificate program the first year and enrollment will increase as the program grows.

The goal of the Hospitality and Restaurant Program is to prepare students for a career in the Hospitality Industry. The competencies of this certificate are based on the knowledge section of o*Net Online Summary report for SOC code 35-9031.00 - Hosts and Hostesses, Restaurant, Lounge, and Coffee Shop and SOC code 35-1012.00 - First-Line Supervisors of Food Preparation and Serving Workers. The list below includes the courses within this certificate that substantially address each competency. This is a vocational instruction program and is therefore, aligned with the California Community Colleges mission as defined in CAL. O*Net Skills Active Listening - CULART 101, CULART 160, CULART 180, CULART 225 & CULART 240 Speaking - CULART 101, CULART 180, CULART 225 & CULART 240 Service Orientation - CULART 101, CULART 160 & CULART 180 Reading Comprehension - CULART 101, CULART 160, CULART 180, CULART 225 & CULART 240 Critical Thinking - CULART 101, CULART 160, CULART 180, CULART 225 & CULART 240 Active Learning - CULART 101, CULART 160, CULART 180, CULART 225 & CULART 240 Monitoring - CULART 180 & CUALRT 240 Time Management - CULART 101, CULART 160, CULART 180, CULART 225 & CULART 240 The program‐level student learning objective is: Upon successful completion of the program, graduates will have the opportunity to: • Establish and maintain safety and sanitation procedures. • Prepare and follow standardized recipes using a variety of cooking techniques which meet industry quality standards. • Understand and implement customer service using active listening and understanding and communicate effectively. • Define and articulate the core values of the Hospitality Industry. • Understand the basics of business within the industry and participate in monitoring activities including self and others.

CULART 101 Introduction to Hospitality and Customer Service CULART 160 Introduction to Foods CULART 180 Small Business and Catering Management CULART 225 Sanitation & Safety CULART 240 Procurement, Purchasing and Selection