| FOOD
SERVICE MANAGEMENT (Certificate of Training offered by the
Hospitality Department and RESTAURANT MANAGEMENT (Associate in
Science Degree)
The Food
Service/Restaurant Management program
recognizes that food service is one of the world’s largest
industries. The
industry includes all establishments that supply, prepare and
serve food outside the home or food to deliver to the home. Whether on a large or small scale, employment is available in
hospitals, schools, retirement homes, restaurants, caterers and
hotels/resorts.
Learning
Outcomes: Upon
successful completion of the program, Food Service/Restaurant
Management students will be able to:
·
Purchase, receive, store, prepare, hold and serve
food using appropriate industry practices
·
Monitor safety and sanitation procedures for an
institution
·
Use the HACCP system of food safety
·
Design a food and/or beverage service operation
using cost analysis and acceptable business practices
·
Use financial management tools such as calculators,
cash registers, computers
·
Demonstrate knowledge of operational aspects of the
restaurant/foodservice industry
·
Provide customer service at an acceptable level
·
Work as a member of a team
Certificate Requirements:
UNITS
HOSP 51
Introduction to the Hospitality Industry
3
HOSP 64
Customer Service
1
HOSP 72
Culinary Arts Basics
.5
HOSP 180
Food Safety Certification .5
COOP 91
Hospitality Work Experience
3
Select one course from the following:
3
HOSP 53
Food Service Management (3)
HOSP 54
Beverage Service Management (3)
Select two units from HOSP 73-89
2
Select three units from the following:
3
BUSI 44
Introduction to Business Ownership/Management (3)
CSIS 50 and
MS Office Applications
(2)
CSIS 50L
MS Office Applications Lab (1)
FACS 56
Life Management (3)
HOSP 60
Special Event Management (1.5)
NUTF 1
Nutrition (3)
NUTF 51
Creative Cookery (1.5)
TOTAL CERTIFICATE UNITS
17
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