HRCM - RM Restaurant Management Certificate of Achievement
The Culinary Arts program offers the opportunity to achieve various certificates to students in becoming well-trained culinary professional. Our programs are rooted in providing individualized, hands-on training and having the concept of quality education, quality service and the commitment in preparing individuals for positions within the industry.
| Course # | Title | Units |
|---|---|---|
| Required Core Courses | ||
| HRCM-067 | Orientation to Hospitality Operations | 1 |
| HRCM-062A-D | Guest Relations and Customer Service | 2 |
| RM-061 | Culinary Theory and Fundamentals | |
| RM-063 | Culinary Concepts | |
| RM-064 | Cuisines of the World | |
| RM-010 | Introduction to Food Services Operations | |
| RM-011 | Food and Beverage Service | |
| RM-012 | Food and Beverage Cost Control | 3 |
| CIS-007 | Introduction to Computers | |
| Electives | HM 065, 066, HRCM 015XX | 3 |
| Total | 27 | |
For Gainful Employment information please visit:
https://lemoorecollege.edu/degrees-and-certificates/gainful-employment/hrcm-restaurant-management-cert.php
This is a recommended sequence of courses for timely completion of this program. Please see your counselor to formalize your personalized educational plan or for alternative planning.
- SEMESTER 1
- HRCM-0671
- HRCM-062A/B/C/D2
- RM-061
- RM-063
- RM-064
- RM ELECTIVE3
- 15
- SEMESTER 2
- RM-010
- RM-011
- RM-012
- CIS-007
- 12