Culinary/Pastry and Catering Arts

Certificate Program

Gainful Employment disclosure information is available for this program of study.

Department of Business Studies
Penn 401 • Phone (215) 968-8227
Certificate Code No. 3154

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

  • demonstrate basic hospitality industry knowledge and be proficient in the core function of their job;
  • demonstrate competence in a variety of hospitality industry aspects;
  • demonstrate basic written and oral communication skills;
  • articulate an understanding of ethical and social issues; and
  • apply their training and knowledge to related industry/business problems.

Certificate Requirements

Course Credits
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
Total Credit Hours 27

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.