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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