| Hospitality, Restaurant, and Culinary Arts | Degrees Index | ||||||||
| Eureka | Units | ||||||||
| Certificate of Achievement, Culinary Arts | 35.0 | ||||||||
| Program Requirements | 32.0 | ||||||||
| Specific Courses | |||||||||
| HRC1 | Intro to Hospitality Management | 3.0 | |||||||
| HRC 6 | Hospitality Marketing Management | 3.0 | |||||||
| HRC 8 | Food, Beverage & Labor Cost Control | 3.0 | |||||||
| HRC 9 | Nutrition for Culinary Professionals | 2.0 | |||||||
| HRC 10 | Culinary Fundamentals | 4.0 | |||||||
| HRC 11 | Professional Baking I | 4.0 | |||||||
| HRC 12 | Professional Cooking I | 4.0 | |||||||
| HRC 14 | Restaurant Management | 3.0 | |||||||
| HRC 16 | Hospitality Supervision | 3.0 | |||||||
| HRC 17 | Sanitation -Servesafe Certificate | 3.0 | |||||||
| Additional Courses - take 1 course from the following: | 3.0 | ||||||||
| HRC 13 | Professional Cooking II | 4.0 | |||||||
| HRC 18 | Internship-Hospitality | 3.0 | |||||||
| HRC 21 | Professional Baking II | 3.0 | |||||||
| HRC 22 | International Cooking | 3.0 | |||||||