{
  "college": "mt-san-antonio-college",
  "edition": "2026-2027",
  "departmentName": "Hospitality",
  "id": "hospitality--hospitality-restaurant-management-level-i",
  "name": "Hospitality: Restaurant Management - Level I",
  "award": "Certificate",
  "department": "hospitality",
  "sourceUrl": "https://catalog.mtsac.edu/programs/programsaz/hospitality/hospitality-restaurant-management-level-i/",
  "blocks": [
    {
      "kind": "text",
      "markdown": "**Business Division  \nCulinary, Hospitality, Nutrition & Foods Department**  \nThe Hospitality: Restaurant Management - Level I Certificate prepares the holder for an entry-level position within a restaurant.\n\n#### Required Courses"
    },
    {
      "kind": "courselist",
      "rows": [
        {
          "type": "course",
          "code": "CUL 114",
          "title": "Dining Room Service Management",
          "units": "3",
          "indent": false
        },
        {
          "type": "course",
          "code": "HRM 51",
          "title": "Introduction to Hospitality",
          "units": "3",
          "indent": false
        },
        {
          "type": "course",
          "code": "HRM 52",
          "title": "Food Safety and Sanitation",
          "units": "2",
          "indent": false
        },
        {
          "type": "course",
          "code": "HRM 91",
          "title": "Hospitality Work Experience",
          "units": "1",
          "indent": false
        },
        {
          "type": "total",
          "text": "Total Units",
          "units": "9"
        }
      ]
    },
    {
      "kind": "text",
      "markdown": "### Outcomes\n\n##### Program Learning Outcomes:\n\n_Upon successful completion of this program, a student will be able to:_\n\n-   Utilize acquired classroom knowledge and skills to explore job opportunities in the hospitality industry and develop a career portfolio.\n-   Identify and Determine the presence of foodborne-illnesses causing outbreaks.\n-   Differentiate between the various styles of service including: American (Pre-plated), English (Family), Russian (Platter), French (Gueridon).\n-   Develop measurable skill-based learning objectives, which student will attain at the end of their work experience period.\n\nReview Student Learning Outcomes (SLOs) for this program."
    }
  ]
}