LER.me

Make All Learning Count.

Get Connected

  • What is a LER?
  • FAQs (opens in new tab)
  • Partner with Us
  • Visit EBSCOed (opens in new tab)

View our Policies

  • Accessibility (opens in new tab)
  • Standards (opens in new tab)
  • Terms of Use (opens in new tab)
  • Privacy Policy (opens in new tab)
  • Opt out (opens in new tab)

Get the app

Get it on Google PlayDownload on the App Store

© 2026 All rights reserved.

Powered by EBSCOed

Skip to main contentSkip to footer
  • Live Data
My LER
My LER
  1. Programs
  3. Hospitality Management - Culinary/Nutrition Science Management Option

Hospitality Management - Culinary/Nutrition Science Management Option

Jefferson State Community College

Short-Term Certificate

Become a contributor for free to openly demonstrate student outcomes, industry alignment & eligibility criteria.

Hospitality Management Short-Term Certificate. Provides entry-level training in hospitality, food service, or culinary operations.

Credits

16 credits

Format

In-Person

Eligibility Calculator

Which aid programs apply to this program?

Record QualityEligibility Calculators
Loading Skills & Competencies
Program Pathways

Credentials this program stacks toward

No program pathways.

Loading What You'll Learn
Program Details

Detailed information about this program

No detailed information available.

Requirements

What you need to earn this credential

No requirements listed.

Financial Aid

Eligible funding programs

No funding information available.

Scholarships

No scholarships listed.

Visit Program Website
Locations

Where this program is offered

  • Alabama

    Alabama

Loading Student Outcomes
Related Programs

Programs related to this one

No related programs.

Skills & Competencies

Skills developed through this program

Auto-populated·from O*NET via SOC 35-1011.00

Skills

CoordinationMonitoringSpeakingManagement of Personnel ResourcesCritical ThinkingService OrientationSocial PerceptivenessTime ManagementActive ListeningReading Comprehension

Knowledge

Food ProductionCustomer and Personal ServicePersonnel and Human ResourcesAdministration and ManagementProduction and ProcessingEnglish Language

Abilities

Oral ExpressionProblem SensitivityOral ComprehensionDeductive ReasoningSpeech ClarityNear VisionSpeech RecognitionWritten ComprehensionInformation OrderingInductive ReasoningSelective AttentionWritten Expression

Tasks

  • Monitor sanitation practices to ensure that employees follow standards and regulations.
  • Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
  • Supervise or coordinate activities of cooks or workers engaged in food preparation.
  • Count money and make bank deposits.
  • Establish standards for personnel performance and customer service.
  • Keep records required by government agencies regarding sanitation or food subsidies.

Technology

Time accounting softwareAnalytical or scientific softwareData base user interface and query softwareFinancial analysis softwareElectronic mail softwareObject or component oriented development softwareInventory management softwarePoint of sale POS software

Tools

Apple corersBlast chillersBlendersBone sawsBoning knivesBox gratersBraziersBread slicersBroilersCake decorating toolsCappuccino makersCarbonated beverage dispensersChefs' knivesCommercial coffee grindersCommercial coffeemakersComputerized cash registersLaser printersNotebook computersPersonal computersPersonal digital assistants PDA

Work Values

IndependenceRecognitionAchievementRelationshipsWorking ConditionsSupport
Career Pathways

Occupations this program prepares you for

  • Chefs and Head Cooks35-1011.00
  • Food Service Managers11-9051.00
What You'll Learn

Key competencies developed through this program

Auto-populated·from NSX Competency Framework

Mastery: emerging (Level 1)(based on Short-Term Certificate)

  • Basic food safety and sanitation rules — recognize and apply under direct supervision in a commercial kitchen environment.
  • Standard recipes and preparation instructions — follow precisely with guidance from a head cook or chef during daily service.
  • Raw and cooked food products — perform basic quality checks using established visual and temperature standards under supervision.
  • Kitchen hand tools and small equipment — identify, select, and use correctly while completing assigned prep tasks on a station.
  • Food supplies and ingredients received from vendors — assist in counting and inspecting against purchase orders under direction.
  • Assigned mise en place and prep lists — complete within established time frames to support kitchen operations before service.
  • Verbal instructions from supervisors — listen actively and confirm understanding before executing food preparation tasks.
  • Portion sizes and basic measurements — apply consistently using scales, volume measures, and standardized scoops during prep.
  • Workplace hygiene and personal cleanliness protocols — demonstrate compliance throughout each shift in a food service setting.
  • Simple kitchen scheduling and task assignments — accept and carry out under the direction of a lead cook or chef.

Some details on this page are auto-populated from public workforce data sources: O*NET (opens in new tab), BLS (opens in new tab), College Scorecard (opens in new tab), DOL Training Provider Results (opens in new tab), NSX (opens in new tab). Provided in partnership with LER.me Career Intelligence.

Student Outcomes

Performance metrics for this program

Auto-populated·from Scorecard + DOL
Completion Rate
11%
Placement Rate
79%