Hospitality Management

Issued by SUNY Rockland

A hospitality management fundamentals competency demonstrates to prospective employers the skills you have obtained to excel as a professional in the hospitality management industry. This credential is obtained by completing three separate hospitality courses and one ServSafe Food Handler industry certification accredited by the National Restaurant Association.

Type Certification
Level Foundational
Time Months
Cost Paid

Additional Details

Skills

Earning Criteria

This credential is obtained by completing three separate hospitality courses and one ServSafe Food Handler industry certification accredited by the National Restaurant Association. A student who holds a valid certification may submit the original ServSafe Food Handler certificate to the Records Office for validation toward the microcredential.

Standards

Baking Fundamentals Microcredential

Baking Specialization Microcredential

Food Preparation Microcredential

Stackable To: Certificate in Culinary Arts

Stackable To: AAS Culinary Arts Track

Stackable To: AAS Hospitality/Culinary Track

Stackable To: AAS Business Administration (2 HOS electives accepted)

ServSafe Food Handlers Certification (Accredited by the National Restaurant Association)

Minimum Food Handler Certification Proficiency: Must achieve 75% passing rate on exam (Non-credit) https://www.servsafe.com/