DCCCD
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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.FOOD/HOSP.SPEC
PREREQUISITE: Students must complete the Food and Hospitality Foundations Certificate prior to enrollment.
This level-one certificate is designed to build upon the skills learned in the Food and Hospitality Foundations Certificate. Advanced management theory in regards to food service purchasing, food and labor cost controls, and hospitality marketing and sales are a primary focus in this course of study. Also, the practice of advanced food preparation techniques and catering management and execution will make students highly employable in the industry. Students are required to complete an External Learning Experience through a cooperative education course in which the student must obtain employment in a food service environment and work at least 21 hours per week during that semester. This level-one certificate is waived from TSI requirements as long as the student completes the TSI waiver form prior to enrollment. This certificate is a building block towards the Associate of Applied Science Degree in Food and Hospitality Management.
All CHEF, HAMG, and RSTO courses must be completed with a "C" or better.
| CREDIT HOURS |
SEMESTER I
| CHEF 2331 | Advanced Food Preparation | 3 |
| HAMG 2307 | Hospitality Marketing and Sales | 3 |
| RSTO 1325 | Purchasing for Hospitality Operations | 3 |
| 9 |
SEMESTER II
| RSTO 2301 | Principles of Food and Beverage Controls | 3 |
| RSTO 2307 | Catering | 3 |
| RSTO 1380 | Cooperative Education-Restaurant, Culinary, and Catering Management/Manager | 3 |
| 9 |
| Minimum Hours Required | 18 |
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.
