Restaurant & Food Service Management
Overview
The Restaurant Management Concentration is designed to meet the educational needs of Food Service Specialists students who wish to pursue careers in food service management or to operate their own businesses. Students apply for admission to the Business Management Program after having earned a Certificate in Culinary Arts (Food Service Specialist). Advanced standing is awarded for courses earned in the Culinary Arts program.
Prerequisites
Algebra I, English Composition, and Keyboarding required. SATs desired.
Curriculum
| Associate in Applied Science Degree Curriculum | ||
| Total AAS Degree Credits | 63–65 | |
| BM/Food Management Courses | Credits | |
| Advanced Standing: Food Service Specialist Certificate | 30 | |
| General Education Courses | Credits | |
| ENG215 | Business and Technical Writing | 3 |
| Restricted Elective | ECO 201 Economics or HIS101 American History Since 1898 or PSY101 Introduction to Psychology or PSY211 Human Relations or SOC101 Introduction to Sociology |
3 |
| Math/Science Courses | Credits | |
| Restricted Elective | Intermediate Algebra or College Algebra |
3 |
| Restricted Electives | Math or Science (100 level or higher) | 6–8 |
| Specialty Area (24 credits required) | Credits | |
| BUS111 | Accounting I | 3 |
| BUS131 | Business Law I | 3 |
| BUS132 | Business Law II | 3 |
| BUS291 | Principles of Management and Organization | 3 |
| BUS263 | Sales and Customer Service | 3 |
| BUS271 | Marketing Principles | 3 |