This certificate of achievement prepares students for entry-level positions in the food service industry, which includes restaurants, long-term care facilities, child care centers, community centers, hotels and casinos.
| Code | Course | Credits |
|---|---|---|
| First Semester | ||
| FNS-105 | Introduction to Nutrition | 3 |
| FNS-110 | Food Service Management | 3 |
| HTS-101 | Introduction to Hospitality | 3 |
| 9 | ||
| Code | Course | Credits |
|---|---|---|
| Second Semester | ||
| FNS-210 | Food Service Operations | 3 |
| FNS-230 | Culinary Technology Rotation1 | 3 |
| HTS-205 | Meeting & Special Event Planning2 | 3 |
| 9 | ||
| Approved Culinary Credits3 | 12 | |
| Total Minimum Credits | 30 | |
1 Prerequisite: FNS-110 and HTS-115; Co-requisite: HTS-205
2 Prerequisite: HTS-101
3 Students must receive prior approval from the Food and Nutrition Science advisor to transfer culinary credits.
Students will receive 12 culinary credits after completing the 18 credits in this certificate.
2 Prerequisite: HTS-101
3 Students must receive prior approval from the Food and Nutrition Science advisor to transfer culinary credits.
Students will receive 12 culinary credits after completing the 18 credits in this certificate.
Program Student Learning Outcomes
At the end of the program, the graduate will be able to:
- Analyze the needs of clients via use of pertinent information such as demographics and health concerns.
- Identify and apply appropriate and reliable sources of information in regards to food safety and sanitation.
- Describe skills needed to be an effective manager and culinary professional.
- Demonstrate the leadership skills that are necessary to supervise employees in the culinary industry.
- Apply basic core knowledge of hospitality industry including terminology and techniques used by culinary professionals.
Contact Person
Professor Marsha Patrick, MS, RD, FAND, Coordinator
(856) 227-7200, ext. 4665
email: mpatrick@camdencc.edu
Additional information
| CIP Code | 12.0503 |
|---|---|
| Program Code | CUL.CA |
