Certificate Restaurant Production

Course Overview This hands-on certificate program equips students with the advanced culinary and management skills required to lead a successful food service operation. Students gain real-world experience by managing two on-campus restaurants, preparing them for immediate employment in the industry. The curriculum is designed in close collaboration with hospitality leaders to ensure graduates are job-ready. Key Program Highlights Gain practical experience managing two distinct on-campus eateries: a casual Food Court and an upscale, waited-service dining room. Master essential food management skills including inventory control, purchasing, operations analysis, and personnel supervision. Learn to prepare classic, contemporary, and Pacific Northwest-inspired menus in a professional kitchen environment. Develop a comprehensive skill set through a curriculum designed and validated by industry professionals. Prepare for immediate career placement in multifaceted food service operations upon completion.