Hospitality: Restaurant Management - Level II (Certificate E0343)

Program Overview

The Hospitality: Restaurant Management - Level II Certificate prepares students for mid-level or Manager-In-Training positions in the food service industry. Students gain practical and management training in food safety, food production, dining room service, and menu development. Upon completion, students earn the Food Protection Manager Certification from the National Restaurant Association. The program consists of 18 units of coursework, including Professional Cooking I, Hospitality Cost Control, and Menu Planning.

Program Outline

Degree Overview:

The Hospitality: Restaurant Management - Level II Certificate prepares students for mid-level or Manager-In-Training positions in restaurants, catering, hotel food and beverage outlets, theme parks and other food service businesses.

Objectives:

Students gain practical and management training in:

• Food safety and sanitation
• Food production
• Dining room service management
• Menu development and cost volume analysis

Program Description:

Upon successfully completing the requirements for this certificate, students will also earn the Food Protection Manager Certification from the National Restaurant Association upon passing the ServSafe Exam.

Outline:

Required Courses:

• Hospitality: Restaurant Management - Level I Coursework (9 units):
• CUL 114: Dining Room Service Management (3 units)
• HRM 51: Introduction to Hospitality (3 units)
• HRM 52: Food Safety and Sanitation (2 units)
• HRM 91: Hospitality Work Experience (1 unit)
• Hospitality: Restaurant Management - Level II Coursework (9 units):
• CUL 102: Professional Cooking I (3 units)
• HRM 57: Hospitality Cost Control (3 units)
• HRM 61: Menu Planning (3 units)

Total Units: 18

Course Schedule:

• Fall Term 1 (8 units):
• HRM 51: Introduction to Hospitality (3 units)
• HRM 52: Food Safety and Sanitation (2 units)
• CUL 102: Professional Cooking I (3 units)
• Spring Term 1 (0 units):
• (CUL 115 AND CUL 91) (11 units)
• Fall Term 2 (6 units):
• HRM 57: Hospitality Cost Control (3 units)
• HRM 61: Menu Planning (3 units)

Program Learning Outcomes:

Upon successful completion of this program, a student will be able to:

• Utilize acquired classroom knowledge and skills to explore job opportunities in the hospitality industry and develop a career portfolio.
• Identify and Determine the presence of foodborne-illnesses causing outbreaks.
• Differentiate between the various styles of service including: American (Pre-plated), English (Family), Russian (Platter), French (Gueridon).
• Develop measurable skill-based learning objectives, which student will attain at the end of their work experience period.
• Plan a food production schedule and assemble the tools, equipment, and ingredients required to produce a recipe in an organized and efficient manner.
• Analyze the popularity and profitability of a menu.
• Conduct break-even analysis on a food & beverage facility and conduct cost volume analysis to determine number of customers required to attain desired profits.

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