Restaurant Management Certificate

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Students must be accepted to the University and take courses for credit. The cost of the program is the same as undergraduate tuition for degree-seeking students. The credits achieved may also be applied to an additional bachelor’s degree if the student elects to major in one of the departmental concentrations of study. Students with similar courses in their prior experience may request courses be transferred to meet part of the certificate requirements.

Required Courses

REQUIRED Courses:
BVG 2015 - Beverage Fundamentals Credits: 3
RST 1550 - Food Fundamentals Credits: 3
RST 2550 - Food Preparation and Science Credits: 3 *
RST 3550 - Food Production and Service Credits: 3 *
RST 3600 - Cost Controls for Food & Beverage Credits: 3
RST 4500 - Concept Development for Restaurants Credits: 3 *
*Course has prerequisite(s). Students consult current catalog.
Subtotal: 18 credits
OPTIONAL Courses - Select one of the following courses:
HTE 3550 - Human Resources in Hospitality Credits: 3
HTE 3570 - Marketing for Hospitality Credits: 3
HTE 3580 - Legal Aspects of Hospitality Credits: 3
*Course has prerequisite(s). Students consult current catalog.
Sunbtotal: 3 credits
Total for Certificate: 21 credits