Course Name                                                           Description
Restaurant Management                                        This course emphasizes the principles of planning, organizing, staffing, directing, and controlling
the management of a variety of food service operations. The course provides insight into the operation
of a well-run restaurant.
Culinary Arts                               This laboratory-based course begins with the fundamentals and principles of the art of food preparation
and includes management and production skills and techniques. Students can pursue a national
sanitation certification and other appropriate industry certifications. The knowledge and skills required
for careers in the restaurant, food, and beverage industry are practiced as food is prepared for a campus
based restaurant.
Practicum in Culinary Arts                                       This laboratory-based course is designed to be a continuation of the Culinary Arts program. Students
continue to refine their knowledge and skills required for careers in the restaurant, food, and beverage
industry. Students can pursue a national sanitation certification and other appropriate industry
certifications. Laboratory activities involve food production for a campus based restaurant.