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Hospitality
Certificates:
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Catering Certificate
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Culinary Arts Certificate
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Food Services Certificate
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Hospitality Management - Level 1 Certificate
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Hospitality Management - Level 2 Certificate
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Restaurant Management - Level 1 Certificate
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Restaurant Management - Level 2 Certificate
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Download a Certificate Application
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Do I qualify for a Certificate in Hospitality and Restaurant Management?
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The Hospitality and Restaurant Management Program at Mt. SAC offers these seven (7) certificates:
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Catering (L1395)
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Culinary Arts Certificate (E1334)
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Food Services Certificate (E1390)
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Hospitality Management - Level 1 Certificate (E1332)
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Hospitality Management - Level 2 Certificate (L1325)
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Restaurant Management - Level 1 Certificate (E1333)
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Restaurant Management - Level 2 Certificate (L1319)
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Click on any of the tabbed links above to see the details about each certificate.
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Send questions or comments about this Web site to the
Hospitaltity and Restaurant Management Program
Web Content Manager
Use of this Web server is subject to the Mt. San Antonio College
Terms of Use
and
Privacy Policy
.
|
Catering Certificate (L1395)
The Hospitality: Catering Certificate will prepare students for catering and banquet
job opportunities in the hospitality industry. The program emphasizes menu
planning, food preparation, service and catering management.
Click here to download a pdf copy of the certificate requirements for:
Hospitality: Catering Certificate (L1395)
To find out more about any of the courses, click on its course number below.
Requirements for the Certificate
Required Courses:
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HRM 51
- Introduction to Hospitality (3.0 units) CSU
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Fall & Spring
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HRM 52
- Food Safety and Sanitation (1.5 units) CSU
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Fall & Spring
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HRM 53
- Dining Room Service Management (3.0 units) CSU
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Fall
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HRM 54
- Basic Cooking Techniques (3.0 units) CSU
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Spring
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HRM 61
- Menu Planning (3.0 units) CSU
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Spring
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HRM 62
- Catering (3.0 units) CSU
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TBA
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NF 20
- Principles of Foods with Lab (3.0 units) CSU
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Fall & Spring
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HRM 91
- Work Experience in Restaurant/Hospitality (Variable Units 1-4)
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Fall
Spring
Summer
Winter
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Total units = 20.5
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Certificate Level Student Learning Outcomes:
Students completing the Catering Certificate (L1395) will be able to:
- utilize acquired classroom knowledge and skills to explore job opportunities in the hospitality industry and develop a career portfolio.
- identify and describe the food handling and storage procedures necessary for the prevention of food-borne illnesses.
- differentiate between the various styles of service including: American (Pre-plated), English (Family), Russian (Platter), French (Gueridon).
- identify and safely utilize commercial tools and equipment.
- develop menus for a full service facilities utilizing demographics research.
- develop measurable skill-based learning objectives, which they will attain at the end of their work experience period.
- contrast and compare the pros and cons of both on-premise and off-premise catering.
- differentiate between the types of catering events and determine which is appropriate for a client's needs based on available resources and limitations of the facility hosting an event.
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NOTE:
Every effort is made to ensure the accuracy and timeliness of this information; however, students should consult
the
college catalog
for the most current and accurate information regarding degrees,
certificates, or courses.
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Gainful Employment Disclosure:
Click
here
to review the Gainful Employment Disclosure for this certificate.
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Culinary Arts - Level 1 Certificate (E1334)
The Culinary Arts - Level 1 Certificate program will prepare students for food
production job opportunities in the food service industry.
The program emphasizes basic food preparation, commercial food production, and food
safety and sanitation. Six units of elective courses allow the student to
tailor the program to meet specific needs.
Click here to download a pdf copy of the certificate requirements for:
Culinary Arts - Level 1 (E1334)
To find out more about any of the courses, click on the course number below.
Requirements for the Certificate
Required Courses:
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HRM 52
- Food Safety and Sanitation (1.5 units) CSU
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Fall & Spring
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HRM 54
- Basic Cooking Techniques (3.0 units) CSU
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Spring
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NF 20
- Principles of Foods with Lab (3.0 units) CSU
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Fall & Spring
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HRM 91
- Work Experience in Restaurant/Hospitality (Variable Units 1-4)
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Fall
Spring
Summer
Winter
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Plus Select six (6) units from:
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HRM 61
- Menu Planning (3.0 units) CSU
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Spring
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HRM 62
- Catering (3.0 units) CSU
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TBA
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NF 61
- Creative Foods (3.0 units)
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TBA
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NF 62
- Meal Management (3.0 units) CSU
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TBA
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Total units = 14.5
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Certificate Level Student Learning Outcomes:
Students completing the Culinary Arts - Level 1 Certificate (E1334) will:
- be able to identify and safely utilize commercial tools and equipment
- be able to identify and produce the five mother sauces.
- be able to accurately identify and describe the basic food safety concerns in a commercial food service facility.
- develop measurable skill-based learning objectives, which they will attain at the end of their work experience period.
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|
NOTE:
Every effort is made to ensure the accuracy and timeliness of this information; however, students should consult
the
college catalog
for the most current and accurate information regarding degrees,
certificates, or courses.
|
Food Services Certificate (E1390)
The Hospitality: Food Services Certificate
prepares the holder to enter the food
service field as a skilled food service
worker in either food preparation or service.
Click here to download a pdf copy of the certificate requirements for:
Hospitality: Food Services Certificate (E1390)
To find out more about any of the courses, click on its course number below.
Requirements for the Certificate
Required Courses:
|
HRM 51
- Introduction to Hospitality (3.0 units) CSU
|
Fall & Spring
|
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HRM 52
- Food Safety and Sanitation (1.5 units) CSU
|
Fall & Spring
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HRM 53
- Dining Room Service Management (3.0 units) CSU
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Fall
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Total units = 7.5
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Certificate Level Student Learning Outcomes:
Students completing the Food Services Certificate (E1390) will be able to:
- utilize acquired classroom knowledge and skills to explore job opportunities in the hospitality industry and develop a career portfolio.
- identify and describe the food handling and storage procedures necessary for the prevention of food-borne illnesses.
- differentiate between the various styles of service including: American (Pre-plated), English (Family), Russian (Platter), French (Gueridon).
|
|
NOTE:
Every effort is made to ensure the accuracy and timeliness of this information; however, students should consult
the
college catalog
for the most current and accurate information regarding degrees,
certificates, or courses.
|
Hospitality Management - Level 1 Certificate (E1332)
The Hospitality: Hospitality Management - Level 1 Certificate prepares the holder for
an entry-level position within the hospitality industry.
Click here to download a pdf copy of the certificate requirements for:
Hospitality: Hospitality Management - Level 1 Certificate (E1332)
To find out more about any of the courses, click on its course number below.
Requirements for the Certificate
Required Courses:
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HRM 51
- Introduction to Hospitality (3.0 units) CSU
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Fall & Spring
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HRM 53
- Dining Room Service Management (3.0 units) CSU
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Fall
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HRM 70
- Introduction to Lodging (3.0 units) CSU
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Fall & Spring
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HRM 91
- Work Experience in Restaurant/Hospitality (Variable Units 1-4)
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Fall
Spring
Summer
Winter
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Total units = 10.0
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Certificate Level Student Learning Outcomes:
Students completing the Hospitality Management - Level 1 Certificate (E1332) will be able to:
- utilize acquired classroom knowledge and skills to explore job opportunities in the hospitality industry and develop a career portfolio.
- differentiate between the various styles of service including: American (Pre-plated), English (Family), Russian (Platter), French (Gueridon).
- identify staffing needs for a hotel Front Desk based on occupancy, level of activity, and budget constraints.
- establish room rates based on desired profits using the Hubbart formula.
- develop measurable skill-based learning objectives, which they will attain at the end of their work experience period.
|
|
NOTE:
Every effort is made to ensure the accuracy and timeliness of this information; however, students should consult
the
college catalog
for the most current and accurate information regarding degrees,
certificates, or courses.
|
Hospitality Management - Level 2 Certificate (L1325)
The Hospitality: Hospitality Management - Level 2 Certificate prepares the holder to enter
the hospitality field as a manager-tranee in a hotel or restaurant.
Click here to download a pdf copy of the certificate requirements for:
Hospitality: Hospitality Management - Level 2 Certificate (L1325)
To find out more about any of the courses, click on its course number below.
Requirements for the Certificate
Required Courses:
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HRM 51
- Introduction to Hospitality (3.0 units) CSU
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Fall & Spring
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HRM 53
- Dining Room Service Management (3.0 units) CSU
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Fall
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HRM 56
- Management of Hospitality Personnel & Operations
(3.0 units) CSU
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Fall
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HRM 64
- Hospitality Financial Accounting 1 (3.0 units) CSU
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Fall
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HRM 66
- Hospitality Law (3.0 units) CSU
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Spring
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HRM 70
- Introduction to Lodging (3.0 units) CSU
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Fall & Spring
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HRM 91
- Work Experience in Restaurant/Hospitality (Variable Units 1-4)
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|
Fall
Spring
Summer
Winter
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Total units = 19.0
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Certificate Level Student Learning Outcomes:
Students completing the Hospitality Management - Level 2 Certificate (L1325) will be able to:
- utilize acquired classroom knowledge and skills to explore job opportunities in the hospitality industry and develop a career portfolio.
- differentiate between the various styles of service including: American (Pre-plated), English (Family), Russian (Platter), French (Gueridon)
- identify staffing needs for a hotel Front Desk based on occupancy, level of activity, and budget constraints.
- establish room rates based on desired profits using the Hubbart formula.
- develop measurable skill-based learning objectives, which they will attain at the end of their work experience period.
- conduct an employee: interview, performance evaluation, and apply effective discipline techniques.
- develop an Income (P&L) Statement for a hospitality operation.
- analyze a civil case related to the hospitality industry and determine the facts, elements of negligence, possible consequences and outcomes.
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|
NOTE:
Every effort is made to ensure the accuracy and timeliness of this information; however, students should consult
the
college catalog
for the most current and accurate information regarding degrees,
certificates, or courses.
|
|
Gainful Employment Disclosure:
Click
here
to review the Gainful Employment Disclosure for this certificate.
|
Restaurant Management - Level 1 Certificate (E1333)
The Hospitality: Restaurant Management - Level 1 Certificate prepares the
holder for an entry-level position within a restaurant.
Click here to download a pdf copy of the certificate requirements for:
Hospitality: Restaurant Management - Level 1 Certificate (E1333)
To find out more about any of the courses, click on its course number below.
Requirements for the Certificate
Required Courses:
|
HRM 51
- Introduction to Hospitality (3.0 units) CSU
|
Fall & Spring
|
|
HRM 52
- Food Safety and Sanitation (1.5 units) CSU
|
Fall & Spring
|
|
HRM 53
- Dining Room Service Management (3.0 units) CSU
|
Fall
|
|
HRM 91
- Work Experience in Restaurant/Hospitality (Variable Units 1-4)
|
|
Fall
Spring
Summer
Winter
|
Total units = 8.5
|
Certificate Level Student Learning Outcomes:
Students completing the Restaurant Management - Level 1 Certificate (E1333) will be able to:
- utilize acquired classroom knowledge and skills to explore job opportunities in the hospitality industry and develop a career portfolio.
- identify and describe the food handling and storage procedures necessary for the prevention of food-borne illnesses.
- differentiate between the various styles of service including: American (Pre-plated), English (Family), Russian (Platter), French (Gueridon).
- develop measurable skill-based learning objectives, which they will attain at the end of their work experience period.
|
|
NOTE:
Every effort is made to ensure the accuracy and timeliness of this information; however, students should consult
the
college catalog
for the most current and accurate information regarding degrees,
certificates, or courses.
|
Restaurant Management - Level 2 Certificate (L1319)
The Hospitality: Restaurant Management - Level 2 Certificate prepares the holder to enter
the restaurant field as a manager-trainee in a food service establishment.
Click here to download a pdf copy of the certificate requirements for:
Hospitality: Restaurant Management - Level 2 Certificate (L1319)
To find out more about any of the courses, click on its course number below.
Requirements for the Certificate
Required Courses:
|
HRM 51
- Introduction to Hospitality (3.0 units) CSU
|
Fall & Spring
|
|
HRM 52
- Food Safety and Sanitation (1.5 units) CSU
|
Fall & Spring
|
|
HRM 53
- Dining Room Service Management (3.0 units) CSU
|
Fall
|
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HRM 54
- Basic Cooking Techniques (3.0 units) CSU
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Spring
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HRM 57
- Restaurant Cost Control (3.0 units) CSU
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Spring
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HRM 61
- Menu Planning (3.0 units) CSU
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Spring
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NF 28
- Cultural and Ethnic Foods (3.0 units) CSU, UC
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Fall & Spring
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Total units = 19.5
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Certificate Level Student Learning Outcomes:
Students completing the Restaurant Management - Level 2 Certificate (L1319) will be able to:
- utilize acquired classroom knowledge and skills to explore job opportunities in the hospitality industry and develop a career portfolio.
- identify and describe the food handling and storage procedures necessary for the prevention of food-borne illnesses.
- differentiate between the various styles of service including: American (Pre-plated), English (Family), Russian (Platter), French (Gueridon).
- develop measurable skill-based learning objectives, which they will attain at the end of their work experience period.
- identify and safely utilize commercial tools and equipment.
- develop menus for a full service facilities utilizing demographics research.
- conduct break-even analysis on a food & beverage facility and conduct cost volume analysis to determine number of customers required to attain desired profits.
|
|
NOTE:
Every effort is made to ensure the accuracy and timeliness of this information; however, students should consult
the
college catalog
for the most current and accurate information regarding degrees,
certificates, or courses.
|
|
Gainful Employment Disclosure:
Click
here
to review the Gainful Employment Disclosure for this certificate.
|
Mt. SAC Certificate Application Form
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Below you will find a link that will provide you with a pdf copy of the official Mt. SAC Certificate Application Form.
It contains instructions for you to follow to apply for and receive your certificate.
Download a Certificate Application - pdf
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|
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Send questions or comments about this Web site to the
Hospitaltity and Restaurant Management Program
Web Content Manager
Use of this Web server is subject to the Mt. San Antonio College
Terms of Use
and
Privacy Policy
.
|
Do you Qualify for a Hospitaltity and Restaurant Management Certificate?
|
|
|
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ACADEMICS:
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