academics

Restaurant Management

restaurant student

This program prepares students for responsible, mid-level employment in both skilled and professional positions.  It combines a foundation of culinary and management skills that the industry demands.  The curriculum incorporates opportunities to learn and work in a student-operated restaurant located in the Lakes Region.  Summer employment in restaurant management complements the learning experience.  These workplace opportunities provide the student with hands-on knowledge and the benefit of work experience.

FIRST YEAR

Fall Semester                                                                                                 CL       LAB       CR

ENGL1200L  College Composition.................................................................... 3          0          3

BUS1300L    Introduction to Business............................................................... 3          0          3

HOS1140L    Dining Room Management I.......................................................... 0          6          3

BUS1500L    Principles of Customer Service..................................................... 3          0          3

CULA1520L  Sanitation and Safety................................................................... 3          0          3

ESNT1200L  College Essentials........................................................................ 1          0          1

                   Total.......................................................................................... 13          6         16

Winter Session                                                                                                     CL       LAB      CR

 HOS1761    Restaurant Management Cooperative Education                              0          0          1

                     Total………………………………………………………………………..0           0          1                      

Spring Semester                                                                                            CL       LAB       CR

BUS2301L    Principles of Management............................................................ 3          0          3

CULA1510L Culinary Fundamentals................................................................... 1          6          3

HOS1150L    Dining Room Management II......................................................... 0          6          3

ENGL2600L  Public Speaking........................................................................... 3          0          3

                   Mathematics Elective.................................................................... 3          0          3

                   Total.......................................................................................... 12         12         15

Summer Semester                                                                                         CL       LAB       CR

HOS1762L    Restaurant Management Cooperative Education............................ 0          0          3

                   Total........................................................................................... 0          0          3          

Total Credits for Year = 35

SECOND YEAR

Fall Semester                                                                                                 CL       LAB       CR

ACCT1310L  Accounting I................................................................................. 3          0          3

HOS1230L    Food and Beverage Management.................................................. 3          0          3

CULA2560L U.S. Regional & Infusion Cuisine.................................................... 1          6          3

                   Social Science Elective................................................................ 3          0          3

                   Liberal Arts Elective...................................................................... 3          0          3

                   Total.......................................................................................... 13          6         15

Winter Session                                                                                               CL       LAB       CR

 HOS1763L Restaurant Management Cooperative Education……………………..0 0          1

                    Total………………………………………………………………………. 0 0          1

Spring Semester                                                                                            CL       LAB       CR

CULA1590L  Cost Control................................................................................ 3          0          3

HOS1010L   Bartending I.................................................................................. 1          0          1

HOS1030L    Bartending II................................................................................. 1          0          1          

HOS2200L    Budget and Finance for Hotels and Restaurants............................. 3          0          3

BIOL1290L   Nutrition for Health and Fitness..................................................... 3          0          3          

                   Humanities/Fine Arts/Foreign Language Elective............................ 3          0          3

                   Total.......................................................................................... 14          0         14

Total Credits for Year = 30

Total for A.S. Degree = 65

RESTAURANT MANAGEMENT

CERTIFICATE

                                                                                                                      CL       LAB       CR

BUS2600L    Principles of Marketing................................................................. 3          0          3

HOS1010L    Bartending I................................................................................. 1          0          1

CULA1510L  Culinary Fundamentals.................................................................. 1          6          3

HOS1130L    Introduction to Worldwide Cuisine................................................. 0          6          3

HOS1140L    Dining Room Management I.......................................................... 0          6          3

HOS1150L    Dining Room Management II......................................................... 0          6          3

HOS1230L    Food and Beverage Management.................................................. 3          0          3

HOS2020L    Banquet Dining Room Techniques................................................. 0          6          3

                   HOSPITALITY (Choose 3 one-credit electives)................................ 3          0          3

ESNT1200L College Essentials…………………………………………………………1          0           1

Choose One

HOS1763L    Restaurant Cooperative Education................................................ 0          9          3

HOS2220L    Quantity Food Purchasing............................................................ 3          0          3

                   Total.......................................................................................... 15      30/39      29

Campus Notices

NOW ACCEPTING HOUSING APPLICATIONS FOR SPRING 2018!

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