State Control Number: 20547
Program Code: RMGT.REMA.CA
Program Length: 22 months
Approved for Federal Financial Aid: Yes
The Restaurant Management certificate program gives the student the basic skills and education to become an entry level manager in the food service industry.
| Code | Title | Units |
|---|---|---|
| Required Courses | ||
| First Semester | ||
| RMGT 81 | Culinary Fundamentals I 1 | 3.0 |
| RMGT 82 | Customer Service 1 | 3.0 |
| RMGT 86 | Food Service Sanitation | 3.0 |
| RMGT 87 | Culinary Fundamentals II | 3.0 |
| Second Semester | ||
| RMGT 83 | Kitchen/Dinning Room Training | 6.0 |
| Complete two Rotating Courses | 6.0 | |
| Third Semester | ||
| RMGT 84 | Kitchen/Dining Room Management | 6.0 |
| Complete two Rotating Courses | 6.0 | |
| Fourth Semester | ||
| RMGT 85 | Advanced Culinary Management and Leaders | 6.0 |
| Complete one Rotating Course | 3.0 | |
| Rotating Courses | ||
| Add one or two of the following courses to each of your second, third, and fourth semesters: | ||
| Purchasing for Food Service Managers 2 | ||
| Restaurant Marketing 2 | ||
| Controlling Food Service Costs 2 | ||
| HR Management in the Food Services½industry 2 | ||
| Hospitality and Restaurant Management 2 | ||
| Total Units | 45 | |
- 1
RMGT 81 Culinary Fundamentals I and RMGT 82 Customer Service should be completed within the first semester. Each class is offered twice during the semester; it doesn’t matter which class you start with as long as you complete both.
- 2
Indicates ManageFirst curriculum. Individual certificates issued by the National Restaurant Association Education Foundation are available in these areas.
Suggested Plan of Study
Career, salary, and labor market data information.
| First Year | ||
|---|---|---|
| Fall | Units | |
| RMGT 81 | Culinary Fundamentals I | 3.0 |
| RMGT 82 | Customer Service | 3.0 |
| RMGT 86 | Food Service Sanitation | 3.0 |
| RMGT 87 | Culinary Fundamentals II | 3.0 |
| Units | 12 | |
| Spring | ||
| RMGT 83 | Kitchen/Dinning Room Training | 6.0 |
| RMGT 94 | Hospitality and Restaurant Management | 3.0 |
| Units | 9 | |
| Second Year | ||
| Fall | ||
| RMGT 84 | Kitchen/Dining Room Management | 6.0 |
| RMGT 89 | Purchasing for Food Service Managers | 3.0 |
| RMGT 91 | Controlling Food Service Costs | 3.0 |
| Units | 12 | |
| Spring | ||
| RMGT 85 | Advanced Culinary Management and Leaders | 6.0 |
| RMGT 90 | Restaurant Marketing | 3.0 |
| RMGT 93 | HR Management in the Food Services½industry | 3.0 |
| Units | 12 | |
| Total Units | 45 | |