Restaurant Program
Degrees & Certificates

With the promise of an exciting and dynamic career, HRC’s Restaurant Program offers flexibility with choices of the Apprentice Certificate, Food Service Management Certificate, and Associate in Science Degree in Food Service Management.

Helpful Links:
• Admissions & Records
• Current Class Schedule
• WebStar - Online Web Registration

Apprentice Certificate Programs
These courses count toward the completion of the Restaurant Program Certificate and/or Associate in Science Degree in Food Service Management.

Dining Room Operations Certificate
Begin your food service management career in a front of the house service position.

Course#	Title	Units
HRC 101	Intro to Hospitality Careers	3.0
HRC 120	Sanitation and Safety	3.0
HRC 125	Dining Room Service Systems	3.0
HRC 166	Managing Guest Relations	3.0

Restaurant/Lodging Entrepreneur Certificate
Start working on your dream of owning your own restaurant, inn, catering company or bed & breakfast while learning about guest relations, customer service, basic management techniques, food handling and preparation, and marketing and sales.

Course#	Title	Units
HRC 121	ServSafe Food Safety	0.5
HRC 135	Basic Cooking Techniques	3.0
HRC 160	Front Office Operations	3.0
HRC 166	Managing Guest Relations	3.0
MKT 208	Principles of Selling	3.0
MKT 222	Principles of Marketing	3.0

top of page

Food Service Management Certificate
The Food Service Management Certificate provides students with the needed management skills including cost control, restaurant operations, guest services, leadership, legal aspects, catering, technology and personal development to pursue a career in the food service industry. The fast growing food service industry includes careers in restaurants, hotels, resorts, cruise ships, schools and hospitals. To earn a certificate, complete the required courses as listed with a "C" or better. At least 50% of all course work must be completed at Cypress College.

Requirements for Certification

Course#	Title	Units
	Core Requirements
HRC 101	Introduction to Hospitality	3.0
HRC 120	Sanitation and Safety	3.0
HRC 125	Dining Room Service	3.0
HRC 135	Basic Food Production	3.0
HRC 144	Quantity Food Production	3.0
HRC 152	Menu/Kitchen Layout & Design	3.0
HRC 164	Hospitality Law	3.0
HRC 166	Managing Guest Relations	3.0
HRC 231	Cost Controls in Hospitality	3.0
HRC 232	Banquet and Catering Management	3.0
HRC 295	Hospitality Internship	3.0
	Total Units	33.0
	Electives - Three Additional Units Required
HRC 133	Hotel Operations	3.0
HRC 299	Hospitality Independent Study	1.5 - 2.0
ATC 070	Professional Image	1.5
ATC 170	Job Skills Communication	1.5
MKT 208	Principles of Selling	3.0
MKT 222	Principles of Marketing	3.0
	Total Elective Units Required	3.0

top of page

Associate of Science Degree in Food Service Management
The Associate of Science Degree in Food Service Management provides students with the needed management skills including cost control, restaurant operations, guest services, leadership, legal aspects, catering, technology and personal development to pursue a career in the food service industry or transfer to a four-year university. The fast growing food service industry includes careers in restaurants, hotels, resorts, cruise ships, schools and hospitals.

To earn an Associate Degree students must complete all graduation requirements to include (1) all major course requirements with a "C" or better; (2) 25 units of General Education Graduation Requirements; (3) the cultural pluralism and reading requirements; (4) any elective courses to complete a total of 60 units; and, (5) have a minimum GPA of 2.0. At least 50% of all major course work must be completed at Cypress College.

Requirements for Associate of Science Degree

Course#	Title	Units
	Core Requirements
HRC 101	Introduction to Hospitality	3.0
HRC 120	Sanitation and Safety	3.0
HRC 125	Dining Room Service	3.0
HRC 135	Basic Food Production	3.0
HRC 144	Quantity Food Production	3.0
HRC 152	Menu/Kitchen Layout & Design	3.0
HRC 164	Hospitality Law	3.0
HRC 166	Managing Guest Relations	3.0
HRC 231	Cost Controls in Hospitality	3.0
HRC 232	Banquet and Catering Management	3.0
HRC 295	Hospitality Internship	3.0
	Total Units	33.0
	Electives - Three Additional Units Required
HRC 133	Hotel Operations	3.0
HRC 299	Hospitality Independent Study	1.5 - 2.0
ATC 070	Professional Image	1.5
ATC 170	Job Skills Communication	1.5
MKT 208	Principles of Selling	3.0
MKT 222	Principles of Marketing	3.0
	Total Elective Units Required	3.0

top of page

HRC Home