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.
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 hospitality industry is constantly changing which opens a multitude of opportunities for careers in this field. This option, within the Hospitality Management program, provides students with a focused approach to the largest segment of the hospitality industry. It also allows your individual interest to drive your field of study. In this program, you will have the opportunity to elect 6 credits towards exploring different areas of the Hospitality...
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