Hotel/Restaurant Management, Restaurant Cooking Skills Option, Certificate

Award: Certificate (code CRT.HRM.COOK-REST)

Total Credit Hours: 16 credit hours.

About the Hotel, Culinary Arts and Tourism Institute

Purpose: Prepares students for entry-level employment in restaurant related industries. This certificate builds toward Hotel/Restaurant Management certificate and degree, Culinary Arts Operations Option.

Range of Occupations

Banquet cook
Restaurant line or prep cook

Occupations can be explored further through the virtual Careers Center.

Special Conditions

Statewide Program: This program of study may be designated a Statewide Tuition Reduction Program. This means that some residents of Maryland (see the Tuition, Fees and Payments section of this catalog) enrolled in this program of study by the first day of the term may be eligible for in-county tuition rates for courses required for program completion. It is the student’s responsibility to confirm that this program still maintains a Statewide Program status before enrolling. Please refer to the college’s Accounts Receivable Office to confirm this designation.

Degree/Graduation Requirements

Degree Requirements

Students are required to wear an approved chef uniform for production classes. See course description for specifics.

Graduation Requirements

Demonstrated eligibility for ENG 111 .

Certificate Requirements: 16 credits

HRM 119 - Certification in Sanitation 1 credit hour
HRM 121 - Introduction to Cooking 3 credit hours
HRM 123 - Cooking Techniques 1 3 credit hours
HRM 124 - Introduction to Baking and Pastry 3 credit hours
HRM 220 - Garde Manger 3 credit hours
HRM 205 - Cooking Techniques 2 3 credit hours

Related Educational Opportunities

Continuing Education and Workforce Development Offerings

Additional courses, credentials and/or certifications may be available through the AACC School of Continuing Education and Workforce Development.