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Submitter's Information


Stacy Meyer


Faculty Chair


Inland Empire/Desert


San Bernardino Valley College

CTE Dean

CTE Dean's Name

Albert Maniaol

CTE Dean's Email

Log in to view CTE Dean's Email.

Program Details

Program Title

Hospitality and Restaurant

Submission Type


TOPs Code

Hospitality (130700)

Projected Start Date


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

Program Proposal Attributes

Program Award Type(s) (Check all that apply)
  • Certificate of Achievement: 8 to fewer than 16 semester (or 12 to fewer than 24 quarter) units (B)
Program Goal
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.

Course Units and Hours

Total Certificate Units (Minimum and Maximum)


Units for Degree Major or Area of Emphasis (Minimum and Maximum)


Total Units for Degree (Minimum and Maximum)


Course Report

Program Requirements Narrative


Program Requirements
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

Supporting Documents

Upload Labor Market Information (LMI)

Inland/Empire Desert Regional Questions

Submission Details

Published at

05/10/18 - 09:59 AM



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Comments, Documents, Voting


All Comments


Diann Thursby Super User   ·  06/01/18

Received regional recommendation at 6-1-18 IEDRC Deans Meeting.