Hospitality Professional Management
Hospitality Professional Management Certificate:
Modern-day management practices have become not only beneficial, but necessary in today's increasingly complex hospitality/travel industry. Key components of the Hospitality Professional Management Certificate include cost control, purchasing, marketing, and training at the front office level.
Courses in the Hospitality Professional Management Certificate Program may be applied toward an Associate in Applied Science Degree in Culinary Arts and/or an Associate in Applied Science Degree in Hotel/Restaurant Management.
The Associate in Applied Science Degree in Culinary Arts at HFCC is fully accredited by the Accrediting Commission of the American Culinary Federation Educational Foundation.
Required Core Courses
Official chef's uniform required to be purchased for culinary lab courses. (PRC) = A score of 43 or above on the ASSET Reading Test, or 82 or above on the COMPASS Test, or a satisfactory completion of ENG 081 - Developmental College Reading