Restaurant Management Certificate
The Restaurant Management certificate program gives the student the basic skills and education to become an entry-level manager in the food service industry.
Requirements
48.0 units minimum
All of the following must be completed:
| FIRST SEMESTER: | Units | |
| RMGT 81 | Prep/Line Cook | 3.0 |
| RMGT 82 | Waiter/Waitress | 3.0 |
| RMGT 86 | Sanitation | 3.0 |
| RMGT 87 | Professional Cooking | 3.0 |
| SECOND SEMESTER: | Units | |
| RMGT 83 | Kitchen/Dining Room Training | 6.0 |
| **Plus two academics offered on a rotating basis, see "Rotating Academic List" below | ||
| THIRD SEMESTER: | Units | |
| RMGT 84 | Kitchen/Dining Room Management | 6.0 |
| **Plus two academics offered on a rotating basis, see "Rotating Academic List" below | ||
| FOURTH SEMESTER: | Units | |
| RMGT 85 | Advanced Restaurant Management | 6.0 |
| **Plus two academics offered on a rotating basis, see "Rotating Academic List" below | ||
| ** ROTATING ACADEMIC LIST | Units | |
| RMGT 88 | Management by Menu | 3.0 |
| RMGT 89 | Purchasing | 3.0 |
| RMGT 90 | Marketing | 3.0 |
| RMGT 91 | Controlling Costs | 3.0 |
| RMGT 92 | Legal Aspects in Food Service | 3.0 |
| RMGT 93 | Supervision | 3.0 |