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

HRIM100 Introduction to Tourism and Hospitality 3
HRIM105 Safety and Sanitation (Certification Course) 3
HRIM120 Basic Food Preparation and Management A3
HRIM121 Advanced Food Preparation & Management A3
HRIM130 Baking and Decorating - Techniques and Procedures A3
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 A3
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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.