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Restaurant Operations Specialist (RPS1) Technical Certificate of Credit
Description:
The Restaurant Operations Specialist certificate program is a sequence of courses that prepare students for the culinary profession. Learning opportunities develop occupational and professional knowledge and skills required for job acquisition, retention and advancement. The program emphasizes a combination of culinary theory and practical application necessary for successful employment. Entry-level persons will be prepared to pursue opportunities as a front-of-the-house or gourmet supervisor.
Entrance date: Each semester
Program Admission Requirements: A High School diploma or equivalent is required.
Achievement of appropriate scores on the college's placement test or submission of acceptable SAT or ACT scores are currently being waived.
Applicant must be at least 16 years of age.
Credits required for graduation: 11
Occupational | 11 |
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CUUL 1129Fundamentals of Restaurant Operations
Prerequisite: CUUL 1120 Introduces the fundamentals of dining and beverage service and experience in preparation of a wide variety of quantity foods. Course content reflect American Culinary Federation Education Institute apprenticeship training objectives. Topics include: dining service/guest service, dining service positions and functions, international dining services, restaurant business laws, preparation and setup, table side service, and beverage service and setup, kitchen operational procedures, equipment use, banquet planning, recipe conversion, food decorating, safety and sanitation, and production of quantity food. Laboratory practice parallels class work. |
4 |
CUUL 2160Contemporary Cuisine
Prerequisites: CUUL 1220, CUUL 1320 This course emphasizes all modern cuisine and introduces management concepts necessary to the functioning of a commercial kitchen. Topics include: international cuisine, cuisine trends, kitchen organization, kitchen management, kitchen supervision, competition entry, nutrition, menu selection, layout and design, and on/off premise catering. Laboratory demonstration and student experimentation parallel class work. |
4 |
CUUL 2190Principles of Culinary Leadership
Familiarizes the student with principles, skills, methods, and behaviors necessary for sound leadership of people in their job responsibilities. Emphasis will be placed on real-life concepts, personal skill development, applied knowledge, and managing human resources. Course content is intended to help leaders, managers, and supervisors deal with a dramatically changing workplace that is affected by technology changes, a more competitive and global market place, corporate restructuring, and the changing nature of work and the workforce. Topics include Leadership Principles, Leadership Relative to the Function of Management; Decision Making Process; Building and Effect Organizational Culture; Human Resource Management; and Delegating Management, Organization, and Control. |
3 |
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Notice and Responsibilities Regarding this Catalog
The statements set forth in this catalog are for informational purposes only and should not be construed as the basis of a contract between a student and this institution. While every effort has been made to ensure the accuracy of the material stated herein, we reserve the right to change any provision listed in the catalog, including, but not limited to, entrance requirements and admissions procedures, academic requirements for graduation, and various fees and charges without actual notice to individual students. Every effort will be made to keep students advised of such changes.
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