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Food Service Technology
Certificate Program
Hegis Code: 5010

Total Credits: 30

First Semester Credits
HTL 161 Hospitality Management 3
HTL 165 Facilities Planning and Design 3
HTL 171 Food and Beverage Operations 3
HTL 174 Fundamentals of Food Production 3
HTL 175 Food and Beverage Merchandising 3
Total Semester Credits 15
   
Second Semester Credits
HTL 162 Hospitality Human Resources 3
HTL 172 Food Services Cost Analysis 3
HTL 176 Advance Food Preparation Technique 3
HTL 205 Food and Beverage Operations Research Seminar 3
Minimum 15 credits including Field Training  
HTL 242 Hospitality Internship – Summer Session I and II (350 hours) May be completed in Fall Semester with Professor’s permission 3
Total Semester Credits 15
These courses are identical to those currently offered in the Restaurant Management Degree Program in Hotel/Restaurant. Credit for them would apply toward the degree should the student elect to continue into the second year and matriculate for the degree.