Culinary/Pastry and Catering Arts
CERTIFICATE PROGRAM
Certificate Code No. 3154
Department of Business Studies
Penn 401 • Phone (215) 968-8227
This certificate prepares students for such careers as hotel/restaurant/catering management trainee, foodservice production assistant, shift supervisor, cook or baker.
Upon completion of this program, graduates will
- demonstrate basic hospitality industry knowledge and be proficient in the core function of their job;
- demonstrate competence in a variety of hospitality industry aspects;
- demonstrate basic written and oral communication skills;
- articulate an understanding of ethical and social issues; and
- apply their training and knowledge to related industry/business problems.
Certificate Requirements
| HRIM100 | Introduction to Tourism and Hospitality | 3 |
| HRIM105 | Safety and Sanitation (Certification Course) | 3 |
| HRIM120 | Basic Food Preparation and Management A | 3 |
| HRIM121 | Advanced Food Preparation & Management A | 3 |
| HRIM130 | Baking and Decorating - Techniques and Procedures A | 3 |
| HRIM131 | Buffet Planning and Preparation/Basic A | 3 |
| HRIM132 | Buffet Planning and Preparation/Advanced A | 3 |
| HRIM202 | Food Purchasing/Techniques and Procedures A | 3 |
| HRIM203 | Menu Planning/Costing/Design A | 3 |
| 27 |
A Course requires prerequisite.
Since the individual circumstances and backgrounds of students vary, all students planning to complete this certificate program must meet with their assigned academic advisor to develop a planned sequence of courses to meet their individual needs.
