academics

Pastry

Restaurant Management

DESCRIPTION

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.

Graduates have a selection of jobs in many areas including: assistant food and beverage manager, dining room manager, bar manager, kitchen manager, food and beverage manager, and assistant restaurant manager. 

RESTAURANT MANAGEMENT DEGREE

 

First Year
Fall Semester

     
Course Number Title Lecture Lab Credits
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
 

First Year
Winter Session

     
Course Number Title Lecture Lab Credits
HOS1761 Restaurant Management Cooperative Education 0 0 1
  Total 0 0 1
 

First Year
Spring Semester

     
Course Number Title Lecture Lab Credits
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
 

First Year
Summer Session

     
Course Number Title Lecture Lab Credits
HOS1762L  Restaurant Management Cooperative Education 0 0 3
  Total 3 0 6
 

Second Year
Fall Semester

     
Course Number Title Lecture Lab Credits
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 11 12 15
 

Second Year
Winter Session

     
Course Number Title Lecture Lab Credits
HOS1763L Restaurant Management Cooperative Education 0 0 1
  Total 0 0 1
 

Second Year
Spring Semester

     
Course Number Title Lecture Lab Credits
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: 65

RESTAURANT MANAGEMENT CERTIFICATE

Course Number Title Lecture Lab Credits
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
ESNT1200L College Essentials 1 0 1
HOSPITALITY  (Choose 3 one-credit electives) 3 0 3
HOS1763L  Restaurant Cooperative Education 0 9 3
HOS2220L  Quantity Food Purchasing 3 0 3
  Total 15 30/39 29

Total Credits: 29

Gainful Employment Disclosure Statement

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