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Degree Plans - Food and Hospitality Institute - Certified Food and Hospitality Manager Certificate (Archived)

This degree plan includes updates that were added after it was originally published on May 28, 2010.
New students who are entering the college for the first time should follow the version on this page.

Show me the May 28, 2010, web published version.
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(Level I Certificate)

El Centro only

  • Students pursuing this certificate are waived from the Texas Success Initiative (TSI) standards, but must meet course prerequisites.
  • Students must earn at least 25% of the credit hours required for graduation through instruction by the college awarding the degree.

Degree Plan Code: C1.FHSV.MANG.10

This certification program prepares the student to assume entry-level management positions in the dining rooms of hotels, restaurants, clubs, coffee shops and other types of food service operations. Credits earned may be applied toward an Associated of Applied Science in Food and Hospitality Services or Associate of Applied Science in Culinary Arts.

Students pursuing this award program are required to achieve an appropriate minimum assessment score eligible for DMAT 0091 and DREA 0091 OR above OR concurrent enrollment when registering for Food and Hospitality courses.



HAMG 1321 Introduction to Hospitality Industry 3
RSTO 1304 Dining Room Service 3
CHEF 1305 Sanitation and Safety # 3


RSTO 1313 Hospitality Supervision 3
RSTO 1380 Cooperative Education-Restaurant, Culinary, and Catering Management/Manager 3
+Elective 3
+Elective 3


RSTO 2380 Cooperative Education-Restaurant, Culinary, and Catering Management/Manager 3
+Elective 3
Minimum Hours 27

+Elective - must be selected from the following:

HAMG 2307 Hospitality Marketing and Sales 3
IFWA 1318 Nutrition for the Food Service Professional 3
RSTO 1301 Beverage Management 3
RSTO 1306 Facilities Layout and Design 3
RSTO 1319 Viticulture and Enology 3
RSTO 1325 Purchasing for Hospitality Operations 3
RSTO 1391 Special Topics in Food and Beverage/Restaurant Operations Manager 3
RSTO 2301 Principles of Food and Beverage Controls 3
RSTO 2307 Catering 3

Additional requirements include the following:

A. TABC Certification offered through RSTO 1304.

B. Registered Food Service Manager offered through CHEF 1305.

C. Total of 1000 hours of work experience including 640 hours through Cooperative Education.

#This course must be completed with a grade of "C" or better.

NOTE: Students enrolling in this program who plan to transfer to a four-year institution should consult an advisor or counselor regarding transfer requirements and the transferability of these courses to the four-year institution of their choice.

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