The Restaurant Management third-year option provides graduates of Culinary Arts a range of educational experiences that enable employment in management positions within the hospitality industry.
Combining culinary skills with management attitudes, skills and knowledge will greatly enhance employment opportunities. According to the United States Department of Labor and the National Restaurant Association, growth and employment remain very strong, and the future looks bright for those entering this industry. Service related industries are fast growing and provide for many employment opportunities.
| Course Code | Course Title | Credits |
|---|---|---|
| In addition to having earned an Associate in Applied Science (A.A.S.) degree in Culinary Arts, the following courses are required: | ||
| ACCT 215 | Business in the Legal Environment | 4 |
| BADM 103 | *Leadership Techniques | 1 |
| BADM 201 | Principles of Marketing | 3 |
| BADM 217 | Promotion and Advertising | 3 |
| BADM 260 | Principles of Retailing | 3 |
| BADM 282 | Human Resource Management | 3 |
| BADM 291 | Management Seminar | 2 |
| BUSN 120 | Fundamentals of Business | 3 |
| BUSN 170 | Entrepreneurship | 3 |
| BUSN 282 | *Professional Development | 1 |
| COMM 110 | Fundamentals of Public Speaking | 3 |
| ECON 201 | Principles of Microeconomics or | 3 |
| ECON 105 | Elements of Economics (3) | |
| Business Electives | 3 | |
| TOTAL REQUIRED CREDITS (in addition to previously earned A.A.S. degree in Culinary Arts) |
35 | |
| * Participation in Delta Epsilon Chi (DEX) required. | ||
| NOTE: The hospitality industry utilizes items that contain alcohol to flavor and flame food products that will be served to customers. These items include wine, flavored liquors and spirits. The Culinary Arts Department, in an attempt to offer experiences and products that are as close to the work environment as possible, utilize the same type of products in the preparation and service of food items prepared in the laboratory. | ||
| Suggested sequence of study | ||
| First Semester | Second Semester | |
| BADM 201 | ACCT 215 | |
| BADM 217 | BADM 103 | |
| BADM 260 | BADM 291 | |
| BADM 282 | BUSN 170 | |
| BUSN 120 | COMM 110 | |
| BUSN 282 | ECON 201/105 | |
| Business electives | ||
This course of study is designed as a third-year option. Applicants for this program must have completed an A.A.S. degree in Culinary Arts.
Upon successful completion of the required courses, students will be awarded an Associate in Applied Science (A.A.S.) degree in Business Management with an emphasis in Restaurant Management.
