Statewide Tuition Reduction Program

This program of study is 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  or ENG 101A . Refer to Academic Regulations on Graduation Requirements .

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Certificate Requirements: 21 credits

• HRM 205 - Cooking Techniques 2 3 credit hours
• HRM 220 - Garde Manger 3 credit hours
• HRM 223 - International Cuisine 3 credit hours
• HRM 225 - Restaurant Production and Simulation 3 credit hours
• HRM 232 - World Culture and Cuisine: A Social Science Perspective 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. Introduction to the Hospitality and Baking and Pastry Industry: Develop an understanding of the hospitality industry and career opportunities in the field. Investigate trade publications and professional organizations appropriate for continuing education. Become familiar with the organizational structure and basic functions of departments within hospitality and food service establishments.
2. Food Safety: Apply and evaluate safe, sanitary procedures, habits, and behaviors in hotel and restaurant facilities.
3. Business and Math Skills: Perform mathematical functions related to foodservice operations.
4. Food Preparation:  Develop skills in knife, tool, and equipment handling and apply principles of food preparation/basic baking of a variety of products. Operate equipment safely and correctly, to apply knowledge of laws and regulations relating to safety and sanitation.  
5. Advanced Food Preparation:  Develop skills in producing a variety of cold food products. Prepare items appropriate for buffet presentation, including decorative pieces. Apply the principles of menu planning and layout to the development of menus for a variety of types of facilities and services.   
6. Purchasing and Receiving: Apply concepts to lower costs and improve quality of ingredients. Reduce risk and ensure the security of supply and manage relationships with purveyors and improve quality of ingredients.  
7. Nutrition: Describe the characteristics, functions, and food sources of major nutrients and how to maximize nutrient retention in food preparation and storage. Apply the principles of nutrient needs throughout the life cycle to menu planning and food preparation.
8. Customer Service: Identify customer service and guest relations standards and policies that must be in place for the successful operation of a hotel and restaurant.
9. Environmental Sustainability: Use knowledge of best practices to further sustainability (economic, environmental, and cultural/social) in the industry (sustainability)
10. Leadership and Human Relationships: Demonstrate knowledge and skills in a practical event environment.
11. Multicultural Perspectives: Demonstrate knowledge of multicultural perspectives to meet the needs of the guest and employees (customer service)

This program aligns with the college’s core competencies.

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