This degree or certificate provides students with the professional preparation required
to meet the new trends and demands of management in the food service industry. Certificate
courses focus on the fundamentals of operating a food service establishment, emphasizing
personnel supervision, purchasing, menu development, cost control, and beverage service,
as well as other aspects of management.
The Associate of Science degree is granted to students who have completed at least
12 semester units of the required 60-degree applicable semester units at Glendale
Community College. The required 60 semester units must include all of the following:
(1) Completion of the courses required in the major or area of emphasis with a grade
of “C” or better, or a “P” grade. (2) Completion of one of the following general education
patterns: GCC General Education Requirements or the California General Education Transfer
Curriculum (Cal-GETC) requirements. (3) A minimum GPA of 2.0 in the required 60 semester
units.
The Certificate is granted to students who have completed at least 12 semester units
of the required courses at Glendale Community College. All courses must be completed
with a grade of “C” or better, or a “P” grade
Program Learning Outcomes: Upon completion of this program, students will demonstrate skills and knowledge required
in the field of restaurant management including: professional cooking, sanitation
practices, institutional purchasing, beverage and bar operations, banquet and catering
presentation, and management principles for food service personnel.
Associate of Science Program Map
Certificate Program Map
| REQUIRED COURSES FOR MAJOR/CERTIFICATE |
UNITS |
| CULIN 111 |
Fundamentals of Professional Cooking 1 |
4 |
| CULIN 113 |
Institutional Sanitation Practices for Foodservice and Hospitality |
3 |
| CULIN 116 |
Purchasing for Institutional Foodservice and Hospitality |
3 |
| HRM 115 |
Introduction to Hospitality |
3 |
| HRM 117 |
Food, Beverage, and Labor Cost Control |
3 |
| HRM 201 |
Food and Beverage Operations Management |
3 |
| HRM 203 |
Catering and Banquet Operations |
3 |
HRM 214
or
HRM 216 |
Beverage and Bar Operations
or
Wine Selection and Presentation
|
3
or
3 |
| HRM 256 |
Management of Institutional Foodservice and Hospitality Personnel and Operations |
3 |
| CULIN 50 |
Culinary Arts Internship |
3 |
| TOTAL UNITS REQUIRED |
31 |
nits for the major may be double counted for Cal-GETC or GCC General Education. Elective
units may be used to reach the 60-unit degree requirement.
NOTE: ADDITIONAL COURSEWORK MIGHT BE REQUIRED DUE TO PREREQUISITES. SEE A COUNSELOR
FOR A PERSONALIZED STUDENT EDUCATIONAL PLAN.
| Fall 2023 |
GCC Catalog 2023-2024
|
|
Important Notice: In the event of a discrepancy between the information presented
above and the online and/or print versions of the GCC Catalog, please contact a counselor
or the office of Admissions and Records. For previous years requirements please see
the catalog from that year.
|
