20-201 Certificate of Proficiency Worksheet
Restaurant Management – Option II
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The Certificate of Proficiency is designed for students who wish to receive specialized occupational training for a specific career objective. See
college catalog for academic residency requirements. Students are required to maintain a cumulative grade point average of 2.00 to receive this
certificate. Any course specified below must be completed with a grade of a “C” or better to satisfy requirement. Plan ahead as some courses are not
taught every quarter.
Program Distribution
General Education Requirements
Note: Some General Education Requirements may be met by the specific
major area requirements of the program. Check individual course
descriptions in the catalog for more detailed information.
• Communication Skills — 3 credits
...................................................................
Major Area Requirements
Courses listed below are to be completed with a “C” or better
In addition to completing all major area requirement courses for the
Certificate of Proficiency – Cooking (Option I), students must also
complete three of the four quarters listed below:
Quarter 1
Prerequisite: DVED 094 or recommending placement score for
ENGL 097
FOOD 223
Management Theory
5
• Computational Skills — 3 credits
FOOD 240
Restaurant management
8
FOOD 250
Advanced Kitchen Set-Up
2
FOOD 225
Management Theory
5
FOOD 241
Restaurant management
8
FOOD 251
Advanced Kitchen Set-Up
2
...................................................................
Prerequisite: Grade of “C ”or better in DVED 023 Mathematics or
recommending Placement Score
• Human Relations — 3 credits
Quarter 2
...................................................................
Quarter 3
...................................................................
FOOD 227
Management Theory
5
FOOD 242
Restaurant management
8
FOOD 252
Advanced Kitchen Set-Up
2
FOOD 229
Management Theory
5
FOOD 243
Restaurant management
8
FOOD 253
Advanced Kitchen Set-Up
2
Clark College's curriculum in cooking, retail baking, bakery
management, and restaurant management has been
awarded best-in-the-state honors by the National
Restaurant Association. Students may prepare for jobs in
all phases of the hospitality industry including restaurants,
country clubs, wholesale and retail bakeries, and hotels.
Commercial preparation and service of food is the world's
largest industry, employing many skilled men and women.
The principles and practices of restaurant cuisine are studied in the day-to-day operation of the Clark College kitchen.
The program teaches the skills of preparing meats, salads,
desserts, vegetables, sauces, all the standard recipes, and
also a great variety of gourmet dishes. Students get practice in buying supplies, cutting meats, utilizing all materials
economically, and maintaining and controlling inventory
accounts, writing menus, security controls, supervision of
employees, and every phase of cost controls. Advanced
placement is awarded to students with prior culinary arts
schooling.
Quarter 4
Total Credits Complete
Total Credits Needed
0
TOTAL CREDITS REQUIRED: 54 - 108
0
NEEDS:________
STUDENT SIGNATURE:__________________________________
ADVISOR SIGNATURE:_________________________________
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Degree & Certificate Intent
The career and technical education degrees and
certificates are designed for students interested in
gaining specific technical career skills. Students focus
on completing program specific coursework, balanced
by minimal general education courses. Although the
Associate in Applied Science and the Associate in
Applied Technology degree programs are not designed
to guarantee transfer to a senior institution, some
institutions may accept technical coursework for
students in certain areas of study. Students should
contact an advisor and/or the senior institution for
additional information.
General Education Requirements
Note: Some specific requirements of the program may
be met by general education requirements.
Communication Skills – 3 credits
ENGL& 101 or 135
ENGL& 102
ENGL 103
ENGL& 235
ENGL 212 or BUS 211
PTWR 094
PTWR 095
PTWR 096
PTWR 097
PTWR 098
PTWR 099
Note: Pharmacy Technician students may meet the
Communication Skills requirement by achieving one of
the following:
1. Completion of ENGL 098 and placement
in college level reading.
2. COMPASS test score of 78 on Writing
skills AND completion of READ 087.
3. COMPASS test score of 78 on Writing
skills AND a score of 74 on Reading skills.
Computational Skills-3 credits
Complete a minimum of three (3) credits from:
• Any Mathematics
MATH 096
Science & Engineering (CSE)
121, 222, 223, 224, CS& 131, CS& 141; or
any CTEC course except CTEC 102, 103,
104, 105, 180, 181, 200, or 281
• Chemistry (CHEM) 050
• Business Technology (BTEC) 136
• Pharmacy (PHAR) 110
• Health Occupation (HEOC) 011
Only meets the computational skills
requirement for Medical Assistant
• Business Technology (BTEC) 040
Only meets the computational skills
requirement for Health Information
Assistant, Medical Billing/Coding
Specialist, and Medical
Transcriptionist
• Environmental Science (ENVS) 135
Human Relations – 3 credits
Complete a minimum of three (3) credits from:
Complete a minimum of three (3) credits from the
following courses:
BTEC 087
BTEC 107
ENGL 097
ENGL 098
ENGL 099
• Computer
(MATH) course, except
• Communication
Studies (CMST/CMST&)
210, 212, or 230
• Any Human Development (HDEV),
Psychology (PSYC), or Sociology (SOC)
course
• Addiction Counselor Education (ACED)
201
• Business Technology (BTEC) 141, 143,
145, 147, 166, 225, or 226
Note: Specific Requirements in an Occupational Field
Refer to the prescribed curriculum in the catalog for
specific coursework.
Note: Appropriate course substitutions may be made
at the recommendation of the signature program
advisor, division chair or unit dean.
Notes: