Provides a variety of skills that are necessary to address the opportunities and challenges found within the different types of dining operations. An emphasis is placed on remarkable service from servers, managers, and restaurant owners that can lead to winning and retaining customers.
Courses in the Restaurant Service 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.
- Relate restaurant operations and scenarios to FDRP standards and procedures.
- Based on MLCC and MRA standards, assess when and how beer, wine and spirits are served in a licensed establishment.
- Based on NRA standards, decide how to handle various types of food in order to prevent food borne illness.
A score of 43 or above on the ASSET reading test, or 82 or above on the COMPASS test, or satisfactory completion of ENG 081.
Required Core Courses
Official HFC chef's uniform required to be purchased prior to beginning classes for culinary lab courses - contact department on process to order uniforms. Visit the Hospitality Department in M-163 in the Culinary Arts & Student Center building, or online at https://culinary.hfcc.edu/ for uniform ordering information.
Requirements are Subject to Change
The Associate in Applied Science in Culinary Arts at HFC is fully accredited by the Accrediting Commission of the American Culinary Federation Educational Foundation.