Statewide Tuition Reduction Program

This program of study may be designated a Statewide Tuition Reduction Program. This means that some residents of Maryland (refer to 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.

Certificate Graduation Requirements

To graduate with a certificate, students must have demonstrated eligibility for ENG 101 , ENG 101A , ENG 111, ENG 115, or ENG 121. See Academic Regulations on Graduation Requirements .

Certificate Requirements: 21 credits

• HRM 201 - Intermediate Bread Production 3 credit hours
• HRM 202 - Intermediate Cake Production 3 credit hours
• HRM 232 - World Culture and Cuisine: A Social Science Perspective 3 credit hours
• HRM 226 - Advanced Pastry Production 3 credit hours
• HRM 227 - Chocolates, Confections, and Entremet 3 credit hours
• HRM 260 - Purchasing and Cost Controls 3 credit hours
• HRM 275 - Internship in Hotel/ Restaurant Management 3 credit hours

Program Outcomes

Upon successful completion of this program, students will be able to:

1. Apply accepted professional standards and codes of conduct in the workplace.
2. Explain hospitality and culinary terminology.
3. Analyze methods of service and management principles for all hospitality operations.
4. Describe the dynamics of the changing global business environment.
5. Discuss food and dietary issues from cultural, religious, historical, and geographical perspectives.
6. Operate commercial kitchen equipment in a safe and efficient manner.
7. Demonstrate proper baking and sanitation techniques.
8. Analyze marketing strategies to serve the current needs of the hospitality industry.
9. Discuss contemporary hospitality and pastry trends.
10. Apply accepted nutrition standards that lead to positive health benefits.
11. Apply appropriate math skills to baking and pastry arts operations and business environments.

This program aligns with the college’s core competencies.

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