What can I do with a restaurant management certificate?

Graduates enter the restaurant field well prepared for entry-level employment, many progressing to management positions.

Articulation agreements with many four-year colleges offering restaurant and culinary management degrees, including University of Nevada – Las Vegas and Cal Poly Pomona, make transferring easy. Nearly every course taken at DVC is transferable. Our chefs and instructors work in partnership with the counseling center to help students with articulation agreements, transfer requirements and recommendations.

Successful DVC alumni can be found working in fine establishments everywhere from the prestigious Masa’s in San Francisco to world class Bellagio in Las Vegas.

In California the hospitality industry is growing 4.7% each year. It is estimated that the number of new managers will double over the next decade! Opportunities have never been better in the restaurant management field.

• Owner/Independent - $115,500, 

• President/CEO - $112,500 

• Regional Manager - $80,000 

• Operations Director - $71,000 

• General Manager - $62,800 

• District Manager - $61,335  

• Manager Trainee - $25,500

Salaries listed are the median. Each position has the potential to earn a higher salary, especially in the Bay Area.  Source: Compensation for Salaried Personnel in Restaurants, 1998; National Restaurant Association.

How long will it take to earn a certificate?

Generally, students take two years to complete all the courses required for the certificate.

Are there any additional costs?

In addition to textbooks, HRM students are required to purchase uniforms and tools for laboratory classes. Program scholarships are available and all students are given the opportunity to earn enough money to cover tuition by maintaining a perfect attendance record.