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...
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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