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Contents

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.