GLENDALE COMMUNITY COLLEGE

CULINARY, NUTRITION, AND HOSPITALITY MANAGEMENT PROGRAM
RESTAURANT MANAGEMENT

Program Learning Outcomes: Upon completion of this program, students will demonstrate skills and knowledge required in the field of restaurant management including: professional cooking, sanitation practices, institutional purchasing, beverage and bar operations, banquet and catering presentation, and management principles for food service personnel.
This certificate provides students with the professional preparation required to meet the new trends and demands of management in the food service industry. Certificate courses focus on the fundamentals of operating a food service establishment, emphasizing personnel supervision, purchasing, menu development, cost control, and beverage service, as well as other aspects of management.

Students interested in pursuing a Bachelor's degree, should meet with an academic and/or transfer counselor to discuss transfer requirements. To explore major-related career information, click on the Career Profile link.


PREREQUISITE COURSES REQUIRED COURSES FOR CERTIFICATE UNITS
  CULIN 111 Fundamentals of Professional Cooking 1 4
  CULIN 113 Institutional Sanitation Practices for Foodservice and Hospitality 3
  CULIN 116 Institutional Purchasing for Foodservice and Hospitality 3
  HTM 115 Introduction to Hospitality 3
  HTM 117 Food, Beverage, and Labor Cost Control 3
  HTM 201 Restaurant Management 3
  HTM 203 Catering and Banquet Operations 3
  HTM 207 Dining Room Service 3

Students must be at least 21 years of age and possess a valid form of picture ID to verify age.
HTM 214 or
HTM 216
Beverage and Bar Operations
Wine Selection and Presentation
3 or
3
  HTM 256 Management of Hospitality Personnel Operations 3
Completion of 12 units with a 2.5 GPA or better and concurrent enrollment in 3 additional units
Enrollment in 7 units including CO ED 102, and employment related to major
CULIN 050 or
CO ED 102
Hotel and Restaurant Internship
Occupational Work Experience
6 or
6
   RECOMMENDED ELECTIVE COURSES
  BUSAD 144 Human Resources I 3
CABOT 103 or equivalent CABOT 102

English for Business

4
CULIN 111 or equivalent CULIN 112 Fundamentals of Professional Cooking 2 4
   TOTAL UNITS REQUIRED 37
NOTE: ADDITIONAL COURSEWORK MIGHT BE REQUIRED IF PREREQUISITES ARE NOT MET. SEE A COUNSELOR TO PREPARE A STUDENT EDUCATIONAL PLAN.
 
August 2014 GCC Catalog 2014-2015

Important Notice: In the event of a discrepancy between the information presented above and the online and/or print versions of the GCC Catalog, please contact a counselor or the office of Admissions and Records.

Restaurant Management (2012-13 Catalog)
Restaurant Management (2011-12 Catalog)
Restaurant Management (2009-10 Catalog)