Culinary Arts: Restaurant Management

This program equips students with introductory skills in business management applied specifically to menu planning in the food service industry. Topics include financial record keeping, price estimation, recipe conversion, standard recipes, nutrition analysis, food preparation, presentation, sanitation, beverage service, staff employment, cost control, facility design, and managing special events. Emphasis is placed on understanding the principles and variations of menu planning, utilizing financial record-keeping formats relevant to food service management, and developing a personal professional portfolio. Students learn to assess operational restaurants, create effective menus, analyze profitability, establish food and beverage standards, and explore supervisory skills. Students compile a personal professional portfolio showcasing their experience, training, awards, achievements, and certificates, documenting their career progress. Through practical exercises, assignments, and a final project involving composing a career letter, resume, and business plan, students develop the practical skills and knowledge necessary for success in the food service management industry. A certificate of accomplishment may be earned by completing all the courses required for this major with a grade of C or better.