{
  "college": "allan-hancock-college",
  "edition": "2026-2027",
  "departmentName": "Culinary Arts",
  "id": "culinary-arts-and-management-catering-and-events-management-certificate-of-accomplishment",
  "name": "Culinary Arts and Management: Catering and Events Management",
  "award": "Certificate of Accomplishment",
  "department": "culinary-arts",
  "sourceUrl": "https://hancockcollege.curriqunet.com/catalog/iq/28545/28875/28876/28883/31071",
  "blocks": [
    {
      "kind": "text",
      "markdown": "**Award Type:** Certificate of Accomplishment\n\n**The graduate of the Certificate of Accomplishment in Culinary Arts and Management: Catering and Events Management will:**\n\n1.  Denote the variety of services and business variations existing in the catering and events management sector of the hospitality industry.\n2.  Demonstrate competency in safe, sanitary and efficient production and service operations.\n3.  Analyze and respond to differing business climates based on best accounting and forecasting practices.\n4.  Demonstrate competency in oral, written and electronic communications.\n5.  Supervise and train a diverse employee pool in best industry practices.\n6.  Follow all the governmental laws and regulations pertaining to food and beverage production."
    },
    {
      "kind": "courselist",
      "rows": [
        {
          "type": "comment",
          "text": "A total of 15 units is required for the certificate."
        },
        {
          "type": "comment",
          "text": "Required courses (15 units):",
          "units": "14"
        },
        {
          "type": "course",
          "code": "CA 119",
          "title": "Introduction to the Hospitality Industry",
          "units": "2",
          "indent": false
        },
        {
          "type": "course",
          "code": "CA 120",
          "title": "Principles of Foods 1",
          "units": "4",
          "indent": false
        },
        {
          "type": "course",
          "code": "HOSP 110",
          "title": "Sanitation and Safety",
          "units": "3",
          "indent": false
        },
        {
          "type": "course",
          "code": "HOSP 118",
          "title": "Beverage Management",
          "units": "1",
          "indent": false
        },
        {
          "type": "course",
          "code": "HOSP 129",
          "title": "Catering and Events Management",
          "units": "3",
          "indent": false
        },
        {
          "type": "course",
          "code": "WEE 149",
          "title": "Work Experience Education: Occupational",
          "units": "1",
          "indent": false
        },
        {
          "type": "comment",
          "text": "Recommended electives (optional):",
          "units": "9.5"
        },
        {
          "type": "course",
          "code": "VEN 301",
          "title": "Pairing Wine and Food",
          "units": "0.5",
          "indent": false
        },
        {
          "type": "course",
          "code": "VEN 302",
          "title": "Progressive Wine and Food Pairing",
          "units": "0.5",
          "indent": false
        },
        {
          "type": "course",
          "code": "FCS 131",
          "title": "Life Management",
          "units": "3",
          "indent": false
        },
        {
          "type": "course",
          "code": "FCS 199",
          "title": "Special Topics in Family & Consumer Sciences",
          "units": "0.5",
          "indent": false
        },
        {
          "type": "course",
          "code": "CA 123",
          "title": "Principles of Foods 2",
          "units": "2",
          "indent": false
        },
        {
          "type": "course",
          "code": "FSN 109",
          "title": "Basic Nutrition for Health",
          "units": "3",
          "indent": false
        },
        {
          "type": "total",
          "text": "Total",
          "units": "14"
        }
      ]
    }
  ]
}