Food and Beverage Management Certificate in Applied Science
Courses
- CUL 101 — Principles of Food Production I
- CUL 102 — Principles of Food Production II
- CUL 145 — Dining Room Operations
- CUL 155 — Sanitation
- CUL 235 — Menu Planning
- HOS 130 — Professional Etiquette and Manners
- HOS 157 — Hospitality Service
- HOS 160 — Purchasing for Hospitality
- HOS 171 — Food and Beverage Controls
- HOS 264 — Food and Beverage Pairing