Fundamentals of Culinary Arts & Hospitality provides an overview of the restaurant and hospitality industry and the importance of food safety and sanitation. Students have the opportunity to prepare a variety of foods and learn the equipment and techniques for a successful operation. Students are introduced to the commercial kitchen, including how to use commercial food equipment in a safe and sanitary manner as well as proper pre-preparation techniques including mise en place. The course acquaints the student with the scope and complexity of the hospitality industry and the importance of good management skills. Advanced Food Production & Hospitality Management further expands upon the culinary essentials and hospitality management skills learned through lab experiences. This course incorporates customer relations, cost controls, marketing, purchasing, inventory, and communications. All skills are practiced through classroom-managed food service operations. Professional skills needed to effectively manage an organization and engage in customer service are integrated. The Culinary & Hospitality Professional offers students the opportunity to refine employability skills such as leadership, accountability, teamwork, and responsibility. Students learn the role of accurate menu creation and design along with the critical thinking and problem solving skills to address real-life case studies while continuing to hone their culinary and management skills. Global cuisines and sustainability in the hospitality industry are incorporated. Diverse management styles are applied. End-of-Program Assessment(s): Certification/credentialing exam (specify): ProStart® National Certificate of Achievement (COA) Licensing exam (specify): Nationally recognized exam (specify): ServSafe Management Certification Other (specify): Course title: Fundamentals of Culinary Arts & Hospitality Course description (include prerequisites): Fundamentals of Culinary Arts & Hospitality provides an overview of the restaurant and hospitality industry and the importance of food safety and sanitation. Students have the opportunity to prepare a variety of foods and learn the equipment and techniques for a successful operation. Students are introduced to the commercial kitchen, including how to use commercial food equipment in a safe and sanitary manner as well as proper pre-preparation techniques including mise en place. The course acquaints the student with the scope and complexity of the hospitality industry and the importance of good management skills. Course knowledge and skills (what students will know and be able to do): By the end of this course, students will:
Fundamentals of Culinary Arts & Hospitality provides an overview of the restaurant and hospitality industry and the importance of food safety and sanitation. Students have the opportunity to prepare a variety of foods and learn the equipment and techniques for a successful operation. Students are introduced to the commercial kitchen, including how to use commercial food equipment in a safe and sanitary manner as well as proper pre-preparation techniques including mise en place. The course acquaints the student with the scope and complexity of the hospitality industry and the importance of good management skills. Advanced Food Production & Hospitality Management further expands upon the culinary essentials and hospitality management skills learned through lab experiences. This course incorporates customer relations, cost controls, marketing, purchasing, inventory, and communications. All skills are practiced through classroom-managed food service operations. Professional skills needed to effectively manage an organization and engage in customer service are integrated. The Culinary & Hospitality Professional offers students the opportunity to refine employability skills such as leadership, accountability, teamwork, and responsibility. Students learn the role of accurate menu creation and design along with the critical thinking and problem solving skills to address real-life case studies while continuing to hone their culinary and management skills. Global cuisines and sustainability in the hospitality industry are incorporated. Diverse management styles are applied. End-of-Program Assessment(s): Certification/credentialing exam (specify): ProStart® National Certificate of Achievement (COA) Licensing exam (specify): Nationally recognized exam (specify): ServSafe Management Certification Other (specify): Course title: Fundamentals of Culinary Arts & Hospitality Course description (include prerequisites): Fundamentals of Culinary Arts & Hospitality provides an overview of the restaurant and hospitality industry and the importance of food safety and sanitation. Students have the opportunity to prepare a variety of foods and learn the equipment and techniques for a successful operation. Students are introduced to the commercial kitchen, including how to use commercial food equipment in a safe and sanitary manner as well as proper pre-preparation techniques including mise en place. The course acquaints the student with the scope and complexity of the hospitality industry and the importance of good management skills. Course knowledge and skills (what students will know and be able to do): By the end of this course, students will:
DE_CulinaryHospitalityMgmt_POS_Application_3%20credit_August%202016.docx