• Advanced principles of service management in hospitality
• Baking and pastry skill development
• Baking ingredients and equipment technology
• Basic and classical cakes
• Café operations
• Café savory foods production
• Chocolate and confectionery technology and techniques
• Confectionery art and special occasion cakes
• Contemporary cakes and desserts
• Culinary fundamentals
• Food and beverage customer service
• Food physical systems
• Food process engineering
• Food processing technologies
• Food product development
• Food service sanitation
• Garde manger
• Hearth breads and rolls
• Individual and production pastries
• Introduction to food systems
• Introduction to gastronomy
• Introduction to À La Carte cooking
• Laws of the hospitality industry
• Meat identification, fabrication, and utilization
• Microbial food safety and sanitation
• Modern banquet cookery
• Non-commercial foodservice and high-volume production
• Principles of food-service management
• Principles of menus and managing profitability in foodservice operations
• Purchasing and cost controls for the hospitality industry
• Quality service in food and restaurant operations
• Science of food and cooking
• Seafood identification and fabrication
• Sensory evaluation of foods
• Service and beverage management
• Techniques and traditions of culinary arts
• Wine and beverage studies

Candidates must submit a copy of their current ServSafe Food Protection Manager credentials.  

Employment experience is only required if the candidate is obtaining certification using one of the following:

• Grade point average (GPA) exception under Option 1: Bachelor's Degree or Higher
• Option 2: Associate Degree with Employment Experience
• Option 3: Employment Experience Only

Candidates using option 1 without the GPA exception are not required to have employment experience.

Employment Experience (not self-employed)

The following job titles (Table 1) will be accepted as eligible employment experience as identified in the federal Occupational Information Network (O*NET) job descriptions.

Self-Employment Experience

The North American Industry Classification System (NAICS) U.S. Census Bureau codes applicable to filing federal taxes for eligible self-employment experience are as follows (Table 2).