Hospitality Studies Certificate - Chart Your Own Course!
Chefs must have technical knowledge and human resource skills to be successful in today''s kitchens. Key components of the supervision certificate include training in food sanitation, nutrition, and managerial techniques.
All of these courses may be used towards an Associate in Applied Science in Culinary Arts.
Hospitality and Culinary programs at HFCC are fully accredited by the Accrediting Commission of the American Culinary Federation Educational Foundation of the National Restaurant Association.
Required Core Courses
*HOSP 121 (2 Cr Hrs), HOSP 124 (3 Cr Hrs), and HOSP 125 (3 Cr Hrs) must be taken concurrently. HOSP 280 and HOSP 285 may be used for HOSP 121, HOSP 124, and HOSP 125 for evening students.
Chefs uniform required to be purchased for culinary lab courses - contact department on process to order uniforms before first class session.