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Discipline: Certificate: Hospitality: Restaurant Management - Level I - E1333

Course Name	Course Number	Objectives
Dining Room Service Management	CUL 114	Differentiate between the various styles of service including: American (Pre-plated), English (Family), Russian (Platter), French (Gueridon). Identify food safety and sanitation practices within a food service establishment.
Food Safety and Sanitation	HRM 52	Identify foodborne pathogen, their sources, and resulting illnesses, and symptoms. Determine the presence of foodborne-illness outbreak.
Hospitality Work Experience	HRM 91	Demonstrate proficiency of skills specified in the measurable objectives. Develop measurable skill-based learning objectives, which they will attain at the end of their work experience period.
Introduction to Hospitality	HRM 51	Identify recognized hospitality leaders and analyze their leadership styles identifying key qualities, philosophies, or experiences associated with success in the field. Describe opportunities for entry and advancement in the hospitality field and develop a career portfolio.