Program Overview

The Hospitality: Restaurant Management - Level II Certificate prepares students for mid-level or Manager-In-Training positions in the food service industry. Students gain practical and management training in food safety, food production, dining room service, and menu development. Upon completion, students earn the Food Protection Manager Certification from the National Restaurant Association. The program consists of 18 units of coursework, including Professional Cooking I, Hospitality Cost Control, and Menu Planning.