Professionalism and Service Standards

In this course, students learn the basics of professional conduct. Students develop their understanding of hygiene, guest service, and communication standards in order to act in a professional manner, not only in a hospitality setting but in any industry or situation.

Business and Professional Communications

This course emphasizes the principles and practical application of effective professional communication behaviors. Important communications skills particular to the hospitality industry are addressed. Listening skills, verbal and nonverbal communication, conflict resolution, cultural differences in communication, and debate techniques are also covered.

Menu Design and Management

This course explores different types of menus (including both food menus and beverage menus) and their applications. The course covers all aspects of menu planning and design, ranging from visual design to price analysis to making use of available resources. The menu is both a financial tool and a communication tool, and students learn about its uses as both.

The Science of Nutrition

This course covers the basic principles of nutrition, emphasizing nutrients, food sources, and their role in growth, development, and overall health. Contemporary and global nutritional issues are also discussed.

Leadership and Development

This course prepares students for a leadership role. Students learn how to effectively motivate and coach employees on an individual basis, as well as how to plan and drive organizational change.

Foodservice Math and Accounting

Foodservice Math & Accounting introduces students to managerial accounting and cost control concepts and explains their applications to specific operations within the hospitality industry including expenses, revenue, food, beverage, labor, and other controllable and non-controllable costs. Income statements and profit analysis are covered as well.

Cost Control

This course focuses on the financial side of restaurant operations: managing inventory, creating sales forecasts, and managing food and labor costs. Students learn how to respond to real-world scenarios to minimize costs and maximize profits.

Purchasing

This course covers the process of purchasing, receiving, and storing. Students learn procedures and strategies for ensuring a smooth, efficient, and sanitary experience of inventory management.

Beverage Service Operations

In this course, students learn how to manage beverage operations in a legal and profitable environment. The course covers laws and regulations regarding beverage operations, as well as budgeting, menu planning, and inventory control.

Facilities Operations and Compliance

This course focuses on the physical space of a food and beverage operation. Students learn about local, state, and federal government regulations for food and beverage spaces; emergency plans; and familiarize themselves with building and equipment maintenance.

Operations Technology and Innovation

This course focuses on automation using hospitality technologies. Students discuss the pros and cons of automating various tasks and the money-saving capabilities of various technologies, with an emphasis on information management.

Culinary Foundations I

The Culinary Foundations class begins with course work concentrating on food safety and sanitation in the professional kitchen. The class focuses on the importance of proper hygiene, food handling, food storage, cleaning, pest control and HACCP in a food service operation are explored.

Students will gain an introduction to the professional kitchen as they become acquainted with tools, utensils, and equipment and discuss kitchen layout. Basic cooking techniques, culinary terminology, equipment operation, the use and effect of heat, and seasoning principles are taught in this course. This course also includes fundamental knife skills, cutting techniques, and the concept of mise en place.

Building Your Own Business

This course covers such topics as business planning, pricing, credit management, government regulation, legal concerns, and business ethics. Students learn how to manage and how to lead. For the final project for this course, the student will complete and present a business plan for a food service operation.

Externship

This course provides opportunities for real life experiences in an operational restaurant or related business and builds on the skills and techniques covered in previous courses. In the course, students apply the skills they’ve learned in practical ways to real-world situations. Students gain hands-on experience in the kitchen that mirrors their future work in the industry and develop the skills necessary for a culinary career. Immersion in a work environment also allows students to develop industry contacts and build working relationships.