{"@id":"https://credentialengineregistry.org/resources/ce-ffee66af-8c04-49ca-b1a1-ae1563157ce5","@type":"ceterms:Certificate","@context":"https://credreg.net/ctdl/schema/context/json","ceterms:ctid":"ce-ffee66af-8c04-49ca-b1a1-ae1563157ce5","ceterms:name":{"en-US":"College Credit Certificate in Culinary Arts Management Operations"},"ceterms:ownedBy":["https://credentialengineregistry.org/resources/ce-d2e5824a-38ae-4a29-a421-1b8d4d18dd6e"],"ceterms:requires":[{"@type":"ceterms:ConditionProfile","ceterms:condition":{"en-US":["Standard College Admission"]},"ceterms:creditValue":[{"@type":"ceterms:ValueProfile","schema:value":18.0,"ceterms:creditUnitType":[{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://credreg.net/ctdl/terms/CreditUnit","ceterms:targetNode":"creditUnit:DegreeCredit","ceterms:frameworkName":{"en-US":"Credit Unit"},"ceterms:targetNodeName":{"en-US":"Degree Credit"},"ceterms:targetNodeDescription":{"en-US":"Credit that is issued or is accepted as credit for earning a college-level degree."}}]}],"ceterms:description":{"en-US":"Program Requirements"}}],"ceterms:offeredBy":["https://credentialengineregistry.org/resources/ce-d2e5824a-38ae-4a29-a421-1b8d4d18dd6e"],"ceterms:identifier":[{"@type":"ceterms:IdentifierValue","ceterms:identifierTypeName":{"en-US":"FLVC Public Status"},"ceterms:identifierValueCode":"Public"}],"ceterms:inLanguage":["en-US"],"ceterms:availableAt":[{"@type":"ceterms:Place","ceterms:latitude":25.7775989,"ceterms:longitude":-80.1907931,"ceterms:postalCode":"33132-2296","ceterms:addressRegion":{"en-US":"FL"},"ceterms:streetAddress":{"en-US":"300 N.E. 2nd Avenue"},"ceterms:addressLocality":{"en-US":"Miami"}}],"ceterms:description":{"en-US":"The Culinary Arts Management Operations College Credit Certificate is designed to prepare students with an in-depth study of food production, and a practical foundation in international cuisine for a successful career in the culinary industry.  Credits earned can be applied to an Associate in Arts degree or an Associate in Science degree in Culinary Arts Management, which may be transferrable to upper division public institutions. *Students will be given opportunity to take the Food Safety exam for SERV Safe Florida State Certification (State mandated for food handlers in Florida)."},"ceterms:alternateName":{"en-US":["Culinary Arts Management Operations"]},"ceterms:subjectWebpage":"https://www.mdc.edu/culinaryartsmanagementoperations/","ceterms:credentialStatusType":{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://credreg.net/ctdl/terms/CredentialStatus","ceterms:targetNode":"credentialStat:Active","ceterms:frameworkName":{"en-US":"Credential Status"},"ceterms:targetNodeName":{"en-US":"Active"},"ceterms:targetNodeDescription":{"en-US":"Awards of the credential are ongoing."}},"ceterms:learningDeliveryType":[{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://credreg.net/ctdl/terms/Delivery","ceterms:targetNode":"deliveryType:InPerson","ceterms:frameworkName":{"en-US":"Delivery Type"},"ceterms:targetNodeName":{"en-US":"In-Person Only"},"ceterms:targetNodeDescription":{"en-US":"Delivery is only face-to-face."}}],"ceterms:instructionalProgramType":[{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://nces.ed.gov/ipeds/cipcode/Default.aspx?y=56","ceterms:targetNode":"https://nces.ed.gov/ipeds/cipcode/cipdetail.aspx?y=56\u0026cip=12.0504","ceterms:codedNotation":"12.0504","ceterms:frameworkName":{"en-US":"Classification of Instructional Programs"},"ceterms:targetNodeName":{"en-US":"Restaurant, Culinary, and Catering Management/Manager."},"ceterms:targetNodeDescription":{"en-US":"A program that prepares individuals to plan, supervise, and manage food and beverage preparation and service operations, restaurant facilities, and catering services.  Includes instruction in food/beverage industry operations, cost control, purchasing and storage, business administration, logistics, personnel management, culinary arts, restaurant and menu planning, executive chef functions, event planning and management, health and safety, insurance, and applicable law and regulations."}}]}