Hosp Sup (Plan Business, Hospitality, and Information Technology - 22FG)

This program prepares students for entry-level supervisory positions in restaurants, hotels, country clubs, catering, institutional foodservice and commercial foodservice operations. The program provides students with an understanding of the varied career choices in the hospitality industry. Students gain a basic level of cooking skills, and competence in food safety and sanitation practices. Students learn basic supervisory techniques, purchasing, and inventory control. As a part of this certificate, students earn the ServSafe Foodservice Sanitation license and the National Restaurant Association Educational Foundation (NRAEF) ManageFirst certificates for the Introduction to the Hospitality Industry course, Hospitality Supervision course, and Purchasing and Inventory Control course.