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Professional Cooking - Culinary Management Certificate (Career)

Application Code 265

For curriculum information, contact the Business and Computer Systems Division—Room DH-239—443-518-1520.

This certificate is designed for individuals who are interested in pursuing a career in the culinary field, focusing on professional cooking. Students enrolling in this certificate will develop skills related to cooking in a professional environment, including food handling and preparation, purchasing, cost control, service skills, and management skills. Students completing the certificate will be ready to enter the culinary field at an entry-level position.

Suggested Semester 1

Course NumberTitleCredits
CMGT 100Culinary Basics

1
CMGT 110Culinary Supervision

2
HMGT 101Introduction to the Hospitality Industry

3
HMGT 111Foodservice Safety and Sanitation

1
HMGT 225Hospitality Purchasing and Cost Control

3
NUTR 211Nutrition

3

Suggested Semester 2

Course NumberTitleCredits
CMGT 130Garde' Manger

3
CMGT 135Baking and Pastries

3
CMGT 200International Cuisine

3
CMGT 225Culinary Field Internship

1
HMGT 120Food Preparation I

3

Suggested Semester 3

Course NumberTitleCredits
CMGT 220A la Carte Production

1
HMGT 220Food Preparation II

3
HMGT 285Dining Room Service

1

Total Credit Hours: 31

*Many lab courses are offered as express classes; therefore, students may be able to take more classes each semester and complete in 2 semesters. These courses include CMGT 130, CMGT 135, CMGT 200, CMGT 220, HMGT 120, HMGT 220, and HMGT 285.

For important information about this program, including the graduation rate and median debt of students who completed, please visit www.howardcc.edu/disclosure-professional-cooking.