Restaurant Management

GOAL 1 Graduates will demonstrate appropriate culinary math knowledge in order to perform calculations necessary in the industry.

1. Students will be able to demonstrate proficiency in recipe adjustment.

2. Students will be able to demonstrate proficiency in recipe costing.

GOAL 2 Graduates will apply the application and knowledge of management principles.

1. Students will apply management knowledge to Front of the House Operation and serving techniques.

2. Students will complete a menu and marketing plan.

GOAL 3 Graduates of the program will model professional behaviors appropriate for an entry-level culinarian.

1. Students will demonstrate cooperative learning and engagement when working with their peers in group projects.

2. Students will demonstrate professional demeanor by following the Culinary Arts Policies and Procedures in regards to uniform and grooming guidelines.