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Culinary Management CLNM

Required Courses		Credit Hours
RFIM 114	Menu Planning/Nutrition	3
RFIM 229	Dining Room Service Mgmt	3
Electives:	Choose two from the following courses:
RFIM 111	Principles of Food Science	3
RFIM 127	Principles of Cooking & Baking	3
RFIM 214	Design/Layout of Foodservice Facilities	3
RFIM 226	World Cuisines	3
Minimum credit hours required:		12

Why Choose the Culinary Management Certificate?

The Culinary Management Certificate is designed to complement any major or non major with the basic culinary management background to operations that offer food and beverage.

Admission Requirements

Any person who is admitted to the university or the University Center for Extended Learning is welcome to seek the attainment of this certificate. You must present evidence of graduation from high school with a 2.35 grade point average.

Graduation Requirements

A Ferris student will receive this certificate after completion of the requirements for the certificate with a minimum 2.0 grade point average in the certificate courses.

No more than 50% of the credits required for this certificate may be transferred from another institution, nor will this certificate be granted if more than six of the certificate credits are specifically required in the student's major.

More Information

Hospitality Programs
West Commons 106
1319 Cramer Circle
Big Rapids, MI 49307
Phone: 231-591-2385
Email: doylej@ferris.edu