RESTAURANT MANAGEMENT
Associate in Applied Science (CUL.RMP.AASX)
This program, leading to an Associate in Applied Science Degree, provides the student with experience in food service and preparation, nutrition and menu planning, food standards and sanitation, purchasing, accounting, cost control, equipment planning and layout, restaurant management principles and practices, marketing and beverage management. Courses include theory and practical applications for all front- and back-house operations while working to develop leadership skills necessary for today's manager.
| Major Requirements | Credits | |
| CUL 1000 | Introduction to Culinary Arts | 2 |
| CUL 1010 | Food Standards, Sanitation and Hygiene | 2 |
| CUL 1111 | Cookery | 4 |
| CUL 1180 | Visiting Lecture Series | 1 |
| CUL 1210 | Dining Room I | 2 |
| CUL 1230 | Front House Management | 2 |
| CUL 1240 | Menu Development and Design | 2 |
| CUL 2020 | Food Service Cost Control | 3 |
| CUL 2030 | Food Purchasing and Storage | 2 |
| CUL 2220 | Equipment Planning and Layout | 3 |
| CUL 2240 | Hospitality Marketing | 3 |
| CUL 2320 | Wine and Spirits | 3 |
| CUL 2450 | Leadership Management | 3 |
| CUL 2480 | Event and Catering Management | 3 |
| CUL 2490 | Hospitality Legal Issues | 3 |
| CUL 2510 | Restaurant Management Internship | 1 |
Required Supportive Courses |
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| ACC 2510 | Principles of Accounting I | 4 |
| CIS 10501 | Personal Computer Productivity Tools (MS-Office) | 4 |
| HEA 1510 | Nutrition | 3 |
See Graduation Requirements for an Associate in Applied Science Degree. 1 Or higher CIS course. |
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