Restaurant Management
Program Description
Gainful Employment Disclosures - Restaurant Management
The certificate program is designed to train and prepare students for careers in all aspects of the culinary arts and hospitality
fields. The design of the program is balanced between developing the culinary tactile skills of food preparation and the management qualities necessary for career growth.
Successful students will be prepared to work as prep cooks, line cooks, sous chefs, and kitchen managers in a wide range of food service setting, such as restaurants, hotels, catering operations, and institutional kitchens. The program will focus on cooking skills development, problem solving, supervision, kitchen management skills and challenging students to critically evaluate the strengths and weaknesses of culinary operations and identify entrepreneurial approaches to restaurant operations.
Program Learning Outcomes Upon completion, students will be able to:
REQUIRED COURSES (Units)
ClnArt 50 | Sanitation & Safety | (2 Units) |
ClnArt 60 | Culinary Arts Orientation & Techniques | (4 Units) |
ClnArt 101 | Culinary Fundamentals I | (4 Units) |
ClnArt 103 | Culinary Nutrition | (2 Units) |
ClnArt 104 | Dining Room & Beverage Management | (4 Units) |
ClnArt 105 | Menu Planning | (2 Units) |
ClnArt 106 | Purchasing & Receiving | (3 Units) |
ClnArt 107 | Principles of Garde Manger & Basic Baking | (4 Units) |
ClnArt 108 | Restaurant Supervision & Training | (2 Units) |
ClnArt 109 | Principles of Catering | (4 Units) |
ClnArt 155 | Chefs Training for Apprenticeship II | (2 Units) |
Mgmt 2 | Organization & Management Theory | (3 Units) |
Mgmt 13 | Small Business Entrepreneurship | (3 Units) |
Bus 5 | Business Law I | (3 Units) |
Total Units: 42
Links List
Contact Us
Contact
Sheila Money, Secretary, Culinary Arts
Phone: (818) 364-7756
For more information please contact the Culinary Department