Associate degrees in Restaurant, Culinary, and Catering Management + Manager: A program that prepares individuals to plan, supervise, and manage food and beverage preparation and service operations, restaurant facilities, and catering services. Includes instruction in food/beverage industry operations, cost control, purchasing and storage, business administration, logistics, personnel management, culinary arts, restaurant and menu planning, executive chef functions, event planning and management, health and safety, insurance, and applicable law and regulations.
Must take the following in this section:
bulletRQ295 - Foundations of Online Learning (formerly Academic and Career Planning)
Must take all required Learning Outcomes Assessments prior to graduation. See student handbook for details.
General Education
Must take the following in this section:
bulletEnglish ( 6 Hours ) Including 1 course from:
bulletEN101 - Proficiency in Writing
bulletHumanities ( 3 Hours )
bulletHistory ( 6 Hours )
bulletMathematics...
First Semester
BUS-101 Introduction to Business
BUS-103 Business Mathematics
HRM-101 Introduction to Hospitality Management
HRM-102 Food Protection
HRM-106 Menu Planning and Nutrition
WRT-101 English Composition I
Second Semester
ACC-206 Hospitality Accounting
HRM-103 Professional Food Preparation Techniques
HRM-205 Restaurant Service Management
HRM-462 Co-op Work Experience (Hotel/Restaurant/Hospitality)
WEX-101 Dynamics...
The Early Childhood Education curriculum, leading to the Associate in Science degree, is designed for persons seeking employment in the child care field. Students who plan to pursue a bachelor‘s degree in early childhood or elementary education at a four-year college or university should fulfill the Associate in Arts degree requirements for the chosen transfer school. Certification in First Aid and CPR is also required; this may be obtained through...
Commercial preparation and service of food is the world‘s largest industry, employing many skilled men and women. The principles and practices of restaurant cuisine are studied in the day-to-day operation of the Clark College kitchen. The program teaches the skills of preparing meats, salads, desserts, vegetables, sauces, all the standard recipes, and also a great variety of gourmet dishes. Students get practice in buying supplies, cutting meats,...
Commercial preparation and service of food is the world‘s largest industry, employing many skilled men and women. The principles and practices of restaurant cuisine are studied in the day-to-day operation of the Clark College kitchen. The program teaches the skills of preparing meats, salads, desserts, vegetables, sauces, all the standard recipes, and also a great variety of gourmet dishes. Students get practice in buying supplies, cutting meats,...
The Associate of Science Degree in Business Technology with an emphasis in Restaurant Management is a blend of business core classes and the Pro-Management curriculum endorsed by the Educational Foundation of the National Restaurant Association. Articulated credit is possible for students who have completed the ProStart curriculum or a culinary arts program. The program is designed to provide students with courses in six functional areas: basic business...
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