Certificate of Achievement (Transcripted): Hospitality Foundation

Below is a sample academic plan that shows you how you can complete your Certificate in a timely manner. Your path may look different depending on your circumstances?for example, if you attend part-time, choose to take Intersession or Summer courses, or have earned prior credit (Credit for Prior Learning, Dual Enrollment, Transfer Credit). You are required to meet with a counselor to set up a comprehensive education plan that is tailored to your individual circumstances and goals.

The Hospitality Foundation Certificate is designed to prepare students with the knowledge and skills necessary to seek employment in the fields of restaurant management, hotel/resort management, food and beverage service, and special events/meeting planning.

Create favorable guest experiences by using professional service management techniques in a hospitality business environment.

Demonstrate clear and logical decisions by organizing, analyzing, and interpreting information and formulating rational solutions in a hospitality business environment.

Describe how hotels and restaurants are organized, with the roles and responsibilities of the various departments and job positions.

Program Map

GE General Education Course
M Major Course
E Elective Course
SI Summer/Intersession Course *
* Course is appropriate for Summer and Intersession, which are accelerated terms.

Getting Started

Comprehensive Education Plan: You are required to meet with a counselor for a comprehensive educational plan that is tailored to your individual circumstances and goals. Please schedule an appointment with a counselor in your first semester.

First Semester

13 units
CULN 101
Introduction to Hospitality Management
Overview of the Hospitality industry's structure and financial performances: food and lodging, resorts, tourism enterprises, attractions, and related operations. Focus on orientation to customer service, cultural/economic trends, and career opportunities. Same as Management 130.
    CULN 110 or NUTR 110
    Sanitation practices affecting individual operations. Prevention and control of foodborne illnesses through flow of food and HACCP management. Same as Nutrition 110.
      OR
      Sanitation practices affecting individual operations. Prevention and control of foodborne illnesses through flow of food and HACCP management. Also includes study of worker safety. Same as Culinary Arts 110.
        CULN 120
        Culinary Fundamentals I
        Students will explore the fundamental skills of food preparation, kitchen organization, and basic cooking techniques, emphasizing quality and professional standards used in a modern commercial kitchen. Laboratory work will include knife skills, stocks, broths, soups, sauces, and basic cooking techniques for vegetables, starches, meat, seafood, and poultry. Students are required to adhere to the Culinary Department’s professional dress code.
        • Corequisite (Previous or Concurrent): NUTR 110
        • Corequisite (Previous or Concurrent): CULN 110 - Food Safety and Sanitation as a corequisite for CULN 120 Culinary Foundations I is essential for ensuring that students have a solid understanding of food safety protocols before engaging in hands-on culinary work. In CULN 120, students handle raw ingredients, operate cooking equipment, and work in a fast-paced kitchen environment where foodborne illness, cross-contamination, and improper sanitation can pose serious health risks.
        • Recommended Preparation: Recommended Preparation: Students taking Culinary Arts cooking courses must present documentation of a negative TB skin test or a normal chest x-ray taken within the past 4 years.
        CULN 201
        Introduction to Hotel Management
        An introduction to the operating system and components of a hotel-resort facility, which includes: front office, housekeeping, food and beverage, sales and marketing, accounting, property maintenance, human/resource management and information systems.
          CULN 160
          Principles of Beverage Service
          The course will cover the skills required for the Food and Beverage Management industry. It will include both theoretical and practical skills needed to recognize, suggest, and prepare various types of alcoholic and non-alcoholic beverages, including coffee, tea, and mocktails commonly served in the food service and hospitality sector. Students are required to adhere to the Culinary Department’s professional dress code.
          • Corequisite (Concurrent): NUTR 110
          • Corequisite (Concurrent): CULN 110 - The Food Safety and Sanitation course is a corequisite for CULN 160 Principles of Beverage Service. It is essential to ensure that students have a solid understanding of food safety protocols to avoid foodborne illnesses.
          • Recommended Preparation: Recommended Preparation: Students taking Culinary Arts cooking courses must present documentation of a negative TB skin test or a normal chest x-ray taken within the past 4 years.

          Second Semester

          9 units
          CULN 202
          Hospitality Cost Control
          Analyzing and managing food, beverage, labor, and other costs within a hospitality operation. Emphasis on problem-solving and applying cost control techniques to maximize profits while managing expenses. Topics include establishing standards, cost-volume-profit analysis, forecasting, purchasing and storage controls, menu costing and pricing, theft prevention, and labor control.
            CULN 203
            Introduction to Food & Beverage Management
            Techniques and management procedures are explored and developed related to commercial and institutional food and beverage facilities. Topics include functions of management, marketing, menu development, and effective cost controls in purchasing, labor, and service techniques. Same as Management 203.
              CULN 205
              Hospitality Law
              The course provides students with fundamental knowledge of the U.S. legal system to help minimize potential liability and lawsuits in the hospitality industry. Same as Paralegal 205.