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Culinary/Pastry and Catering Arts
CERTIFICATE PROGRAM
Certificate Code No. 3154
Department of Business Studies
Penn 401 • Phone (215) 968-8227
This certificate prepares students for such careers as hotel/restaurant/catering management trainee, foodservice production assistant, shift supervisor, cook or baker.
Upon completion of this program, graduates will
- understand the various segments/divisions within the hospitality, tourism, foodservice and catering industries;
- plan, develop and produce appropriate foods and menus that meet the criteria of hotels, restaurants, institutions and/or catering outlets;
- be certified in applied foodservice sanitation;
- work and communicate with others;
- understand the terminology of the industry; and
- distinguish among moral and ethical considerations as applied to foodservice/catering occupations.
Certificate Requirements
| HRIM100 |
Introduction to Tourism and Hospitality | 3 |
| HRIM105 |
Safety and Sanitation (Certification Course) | 3 |
| HRIM120 |
Basic Food Preparation and Management A | 3 |
| HRIM121 |
Advanced Food Preparation & Management A | 3 |
| HRIM130 |
Baking and Decorating - Techniques and Procedures A | 3 |
| HRIM131 |
Buffet Planning and Preparation/Basic A | 3 |
| HRIM132 |
Buffet Planning and Preparation/Advanced A | 3 |
| HRIM202 |
Food Purchasing/Techniques and Procedures A | 3 |
| HRIM203 |
Menu Planning/Costing/Design A | 3 |
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A Course requires prerequisite.
Since the individual circumstances and backgrounds of students vary, all students planning to
complete this certificate program must meet with their assigned academic advisor to develop a planned sequence
of courses to meet their individual needs.
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