Certificates/Less-than-2-year Certificates 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.
The certificate program in Restaurant Management offers only the specialized hotel/restaurant courses that enable the student to enter the growing hospitality industry in Restaurant Management. While employed, certificate graduates may earn the associate's degree on a part-time basis.
Program Description The Basic Catering Certificate program provides students with entry level kitchen skills and knowledge for a career in catering. The first quarter is a combination of lab and lecture focusing on culinary terminology, math formulas, cooking methods, menu development, converting and requisitioning recipes, diversity in the work place, and career planning. The second quarter consists of five lab classes that will develop cooking skills...
Program Description The certificate in restaurant operations prepares students for positions in the food and beverage industry outside the kitchen. They learn the many other aspects of running a large concern like employee and customer relations, advertising and promotion, cost control, and the legalities regarding innkeeping.
A well rounded curriculum is offered allowing students to learn and experience many facets of the food service industry. In a fully equipped commercial kitchen, students are taught to prepare all types of foods--appetizers, soups and sauces, salads and dressings, breads, meats, seafood and desserts--in quantity. Classroom instruction includes training in sanitation and safety, care and operation of kitchen equipment, use of quantity recipes, table...
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