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Discipline: Certificate: Hospitality: Food Services - E1390

Course Name	Course Number	Objectives
Dining Room Service Management	CUL 114	List the various staff within a full-service establishment and describe their responsibilities. Identify, compare, and contrast the different styles of service.
Food Safety and Sanitation	HRM 52	Identify foodborne pathogen, their sources, and resulting illnesses, and symptoms. Determine the presence of foodborne-illness outbreak.
Introduction to Hospitality	HRM 51	Describe opportunities for entry and advancement in the hospitality field and develop a career portfolio. Identify recognized hospitality leaders and analyze their leadership styles identifying key qualities, philosophies, or experiences associated with success in the field.