This program is designed to prepare students that wish to own and operate their own restaurant  or foodservice business.  Business, financial, and marketing plans will be created as well as a professional menu.  Also included in the program are courses in accounting, human resources, sanitation, and basic culinary competencies. 

Program contact:  Learn more

This certificate will be automatically awarded when the certificate requirements are completed. If you do not want to receive the certificate, please notify the Office of the Registrar at

Learn more about how certificate credits apply to the related degree.

  • ENG-0995 Applied College Literacies, or appropriate score on English Placement Test;
  • Eligibility for Math 1240 or appropriate Math placement score; or departmental approval: industry related experience.

Program Learning Outcomes

  1. Develop a plan for a start-up foodservice business including generating detailed business, financial, and marketing plans, developing/researching a proposed foodservice concept and creating a professional menu.
  2. Apply proper sanitation principles to meet industry standards and government regulations, and successfully complete ServSafe Certification Exam.
  3. Apply standard HR principles in regard to recruiting, retaining, and developing staff.
  4. Demonstrate an understanding of basic culinary competencies.
  5. Apply standard principles of restaurant/foodservice marketing.
  6. Demonstrate effective written, verbal and non-verbal communication. 
  7. Apply general math and accounting skills to analyze general business operations.
  8. Demonstrate an understanding of the restaurant industry; economic impact, current state, trends, types of operations, employment, etc.
Plan of Study Grid
Summer StartCredit Hours
HOSP-1020 Sanitation and Safety 2
MATH-1240 Contemporary Mathematics (or higher) 3
 Credit Hours5
First Semester
ACCT-1311 Financial Accounting 3
BADM-1301 Small Business Management 3
HOSP-1031 Fundamentals of Culinary Arts 3
HOSP-1360 Fundamentals of Restaurant/Food Service Management 3
Select one of the following: 3
College Composition I
Honors College Composition I
 Credit Hours15
Second Semester
BADM-2450 New Business Development 5
HOSP-2371 Restaurant/Foodservice Entrepreneurship 2
Select one of the following: 3
Human Resource Management
Hospitality Management and Supervision
Select one of the following: 2-3
Restaurant Marketing
Social Media Marketing
DEGR-XXXElective (Select from below list) 2-3
 Credit Hours14-16
 Total Credit Hours34-36

Recommended Electives

Please select from the below courses to fulfill elective requirements for this program.

HOSP-1680Beverage Management2
HOSP-1552Introduction to Baking & Pastries3
HOSP-1710Doing Business as a Personal Chef3
HOSP-2700Hospitality Purchasing2
BADM-1020Introduction to Business3
BADM-2010Business Communications3
or BADM-201H Honors Business Communications
ACCT-1520QuickBooks Immersion2

MATH-1140, MATH-1141, MATH-1200, MATH-1270, and MATH-1280 can no longer count towards fulfilling the college-level mathematics requirement.  These courses were re-classified as developmental mathematics by the state of Ohio in 2016.  Tri-C established a 5-year transitioning window for students who had completed these courses prior to 2016 to apply them towards meeting graduation requirements, which expired in Summer 2021. It is highly recommended to see a counselor to determine the appropriate math required for your current major.