RESTAURANT MANAGEMENT
Center Campus
The Restaurant Management program prepares students for technical and managerial careers in restaurants and institutional food service operations. Students learn basic kitchen operations as well as business law, marketing, management, and information technology.
Graduates have employment opportunities to start as assistant managers at food service related operations or to start their own food service related business.
The program advisors are Professors David Schneider, Jeffrey Wolf, Francois Faloppa, and Scott O'Farrell.
ASSOCIATE OF APPLIED SCIENCE DEGREE REQUIREMENTS
(Minimum 67 Sem Hrs)
A. Career Preparation and Related Courses
| Course |
Course Title |
Suggested
Sequence |
Sem
Hrs |
| CULH-1050 |
Culinary Techniques |
X |
|
|
|
4.0 |
| CULH-1155 |
Sanitation |
X |
|
|
|
2.0 |
| CULH-1200 |
Cost Control |
X |
|
|
|
3.0 |
| MKTG-1010 |
Principles of Marketing |
X |
|
|
|
3.0 |
| ITCS-1010 |
Computer & Information Processing Principles |
X |
X |
|
|
4.0 |
| CULH-1255 |
Table Service |
|
X |
|
|
3.0 |
| CULH-1310 |
Culinary Skills Development |
|
X |
|
|
4.0 |
| CULH-1400 |
Supervision |
|
X |
|
|
3.0 |
| CULH-1420 |
Purchasing |
|
X |
|
|
3.0 |
| CULH-1440 |
Beverage Service |
|
X |
|
|
2.0 |
| AND |
either ACCT-1050 or ACCT-1080 |
| ACCT-1050 |
Financial Record Keeping |
|
X |
|
|
4.0 |
| OR |
|
| ACCT-1080 |
Principles of Accounting 1 |
|
X |
|
|
4.0 |
| AND |
either MGMT-1150 or MGMT-1210 |
| MGMT-1150 |
Personnel & Human Resource Management |
|
X |
|
|
3.0 |
| OR |
|
| MGMT-1210 |
Entrepreneurship & Small Business Management |
|
X |
|
|
3.0 |
| AND |
|
| BLAW-1080 |
Business Law 1 |
|
X |
X |
|
4.0 |
| CULH-1430 |
Menu Planning |
|
|
X |
|
3.0 |
| CULH-2015 |
A La Carte Dining |
|
|
|
X |
4.0 |
| |
49.0 |
B. Arts and Sciences Component . . . . . . . . . . . . . . minimum sem hrs 18
Recommend BIOL-1400 to meet the Group II Arts and Sciences requirement. Students should plan Arts and Sciences courses with a counselor, academic advisor, or program advisor.
C. Elective Courses . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . none required
NOTE: Please see related programs in Culinary Arts, Hospitality Management and Pastry Arts.