Restaurant Operations Specialist
Offered At the following campus locations
Program Overview
The Restaurant Operations Specialist certificate program is a sequence of courses that prepare students for the culinary profession. Learning opportunities develop occupational and professional knowledge and skills required for job acquisition, retention and advancement. The program emphasizes a combination of culinary theory and practical application necessary for successful employment. Entry-level persons will be prepared to pursue opportunities as a front-of-the-house or gourmet supervisor.
Course Overview
| Course | Credit Hours |
|---|
CUUL 1129 Fund/Restaurant Operations Introduces the fundamentals of dining and beverage service and experience in preparation of a wide variety of quantity foods. Course content reflect American Culinary Federation Education Institute apprenticeship training objectives. Topics include: dining service/guest service, dining service positions and functions, international dining services, restaurant business laws, preparation and setup, table side service, and beverage service and setup, kitchen operational procedures, equipment use, banquet planning, recipe conversion, food decorating, safety and sanitation, and production of quantity food. Laboratory practice parallels class work.
Required textbooks and materials:
- At Your Best, ISBN 978-0-7645-5747-7, $30.55
- Wait Staff Uniform, $180
- ONE-TIME PURCHASE: Chef's Uniform, $72.50
- ONE-TIME PURCHASE: Equipment, $8.60
2455 | 4 |
CUUL 2160 Contemporary Cuisine This course emphasizes all modern cuisine and introduces management concepts necessary to the functioning of a commercial kitchen. Topics include:international cuisine, cuisine trends, kitchen organization, kitchen management, kitchen supervision, competition entry, nutrition, menu selection, layout and design, and on/off premise catering. Laboratory demonstration and student experimentation parallel class work.
Required textbooks and materials:
- International Cuisine, ISBN 978-1-4180-4965-2, $133.91
- ONE-TIME PURCHASE: Chef's Uniform, $72.50
- ONE-TIME PURCHASE: Equipment, $8.60
2461 | 4 |
CUUL 2190 Principles of Culinary Leadership Familiarizes the student with principles, skills, methods, and behaviors necessary for sound leadership of people in their job responsibilities.Emphasis will be placed on real-life concepts, personal skill development, applied knowledge, and managing human resources.Course content is intended to help leaders, managers, and supervisors deal with a dramatically changing workplace that is affected by technology changes, a more competitive and global market place, corporate restructuring, and the changing nature of work and the workforce.Topics include:Leadership Principles, Leadership Relative to the Function of Management; Decision Making Process; Building and Effect Organizational Culture; Human Resource Management; and Delegating Management, Organization, and Control.
Required textbooks and materials:
- The Professional Kitchen Manager, ISBN 978-0-13-139174-1, $122.20
- ONE-TIME PURCHASE: Chef's Uniform, $72.50
- ONE-TIME PURCHASE: Equipment, $8.60
2462 | 3 |
| *11 minimum semester hour credits required for certificate | |
