Hospitality: Restaurant Management - Level II (Certificate E0343)
Business Division
Certificate E0343
The Restaurant Management - Level II Certificate prepares students for mid-level or Manager-In-Training positions in restaurants, catering, hotel food and beverage outlets, theme parks and other food service businesses. Students gain practical and management training in: food safety and sanitation, food production, dining room service management, menu development and cost volume analysis. Students who successfully complete the requirements for this certificate will also earn the Food Protection Manager Certification from the National Restaurant Association upon passing the ServSafe Exam.
Required Courses
| Course Prefix | Course Name | Units |
|---|---|---|
| Completion of the Hospitality: Restaurant Management - Level I coursework | 9 | |
| PLUS | ||
| Completion of the Hospitality: Restaurant Management - Level II coursework | 9 | |
| Total Units | 18 | |
| Course Prefix | Course Name | Units |
|---|---|---|
| Hospitality: Restaurant Management - Level I Coursework | ||
| CUL 114 | Dining Room Service Management | 3 |
| HRM 51 | Introduction to Hospitality | 3 |
| HRM 52 | Food Safety and Sanitation | 2 |
| HRM 91 | Hospitality Work Experience | 1 |
| Total Units | 9 | |
| Course Prefix | Course Name | Units |
|---|---|---|
| Hospitality: Restaurant Management - Level II Coursework | ||
| CUL 102 | Professional Cooking I | 3 |
| HRM 57 | Hospitality Cost Control | 3 |
| HRM 61 | Menu Planning | 3 |
| Total Units | 9 | |
Program Learning Outcomes:
Upon successful completion of this program, a student will be able to:
- Utilize acquired classroom knowledge and skills to explore job opportunities in the hospitality industry and develop a career portfolio.
- Identify and Determine the presence of foodborne-illnesses causing outbreaks.
- Differentiate between the various styles of service including: American (Pre-plated), English (Family), Russian (Platter), French (Gueridon).
- Develop measurable skill-based learning objectives, which student will attain at the end of their work experience period.
- Plan a food production schedule and assemble the tools, equipment, and ingredients required to produce a recipe in an organized and efficient manner.
- Analyze the popularity and profitability of a menu.
- Conduct break-even analysis on a food & beverage facility and conduct cost volume analysis to determine number of customers required to attain desired profits.
Review Student Learning Outcomes (SLOs) for this program.
Looking for guidance? A counselor can help.
This Guided Pathways for Success (GPS) is a suggested sequence of coursework needed for program completion. It is not an official educational plan. Schedule an appointment with a counselor or advisor as soon as possible to create an individualized Mountie Academic Plan (MAP) specific to your goals and needs.
| Fall Term 1 | Units | |
|---|---|---|
| HRM 51 | Introduction to Hospitality | 3 |
| HRM 52 | Food Safety and Sanitation | 2 |
| CUL 102 | Professional Cooking I | 3 |
| (CUL 91 AND HRM 53) 4 | ||
| Units | 8 | |
| Spring Term 1 | ||
| (CUL 115 AND CUL 91) 11 | ||
| Units | 0 | |
| Fall Term 2 | ||
| HRM 57 | Hospitality Cost Control | 3 |
| HRM 61 | Menu Planning | 3 |
| Certificates: Hospitality: Rest. Mgnt. Certificates: Hospitality: Rest. Mgnt. | ||
| L1: E1333 L2: E0343 3 | ||
| Submit petition to Admissions Records Submit petition to Admissions Records | ||
| Units | 6 | |
| Total Units | 14 | |
