Foreign Language for Professionals in Culinary Arts and Hospitality Careers Certificate
Division: Language Arts
PROGRAM CODE: 1C44699
The Foreign Language for Professionals in Culinary Arts and Hospitality Careers Certificate program is a valuable new program that will meet the needs of students who are preparing for careers in the Culinary Arts and Hospitality industry. The program offers a unique and specialized educational experience for people aiming to excel in the global culinary and hospitality sectors. This program provides students with the language and cultural tools necessary for success in an increasingly interconnected world. Upon completion of the program, graduates will have language skills and the ability to adapt to cultural diversity. They will be prepared to tackle the challenges of a multicultural work environment and to communicate effectively with clients and colleagues. This program offers a competitive edge in an industry where cultural and linguistic fluency is increasingly in demand, making them more competitive in the global job market. They will have also successfully completed elementary coursework in the target language, all of which fulfill the lower-division transfer and degree course requirements at CSU and UC. These two elements demonstrate an important milestone along the student's pathway to a foreign language degree, certificate, or transfer. To earn a certificate, complete the required courses as listed with a minimum grade of "C" or better. At least 50% of all coursework must be completed at Cypress College. This certificate requires a total of 23-26 units.
| Code | Title | Units |
|---|---|---|
| Required Core: Courses to be taken as a discipline group in the suggested sequence listed (12-15 units). | ||
| ENGL 100 C | Academic Reading and Writing (formerly: ENGL 100 C College Writing) (Select TWO (2) Courses in ONE (1) Foreign Language Pathway ) | 4-5 |
| or ENGL 100 C | Academic Reading and Writing (formerly: ENGL 100 C College Writing) | |
| or ENGL 101 C | Academic Reading and Writing (Formerly: ENGL 101 C Enhanced College Writing) | |
| or ESL 110 C | College Composition for Non-Native Speakers | |
| Select TWO (2) Courses in ONE (1) Foreign Language Pathway | 8-10 | |
| Elementary Chinese-Mandarin I | 5 | |
| Elementary Chinese-Mandarin II | 5 | |
| OR | ||
| Elementary French I | 5 | |
| Elementary French II | 5 | |
| OR | ||
| Elementary Japanese I | 5 | |
| Elementary Japanese II | 5 | |
| OR | ||
| Elementary Spanish I | 5 | |
| Elementary Spanish II | 5 | |
| OR | ||
| Intermediate Chinese-Mandarin lll | 5 | |
| Intermediate Chinese-Mandarin IV | 4 | |
| OR | ||
| Intermediate French III | 4 | |
| Intermediate French IV | 4 | |
| OR | ||
| Intermediate Japanese III | 4 | |
| Intermediate Japanese IV | 4 | |
| Select Culinary Arts and Hospitality Electives (11-12 units) | 11-12 | |
| Introduction to Hospitality Management | 3 | |
| Sanitation and Safety | 2 | |
| Culinary Fundamentals I | 3 | |
| Hotel and Lodging Operations | 3 | |
or HRC 230 C | Hospitality Leadership | |
| Total Units | 23-27 | |
Program Student Learning Outcomes:
OUTCOME 1: Communication Skills: Students will be able to effectively use basic foreign language skills in various professional scenarios, including culinary instruction, customer service, and cross-cultural interactions within the hospitality industry with 70% accuracy.
OUTCOME 2: Cultural Understanding: Students will deepen their understanding of the cultural norms, culinary traditions, and hospitality practices associated with the regions where the language they are studying is spoken with 70% accuracy.
OUTCOME 3: Cross-Cultural Competence: Students will demonstrate the ability to navigate intercultural situations, show respect for diversity, and adapt within the multicultural work environments of the culinary arts and hospitality industries with 70% accuracy.
https://www.curricunet.com/Cypress/reports/program_report.cfm?programs_id=1659