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 coursework9
Completion of the Hospitality: Restaurant Management - Level II coursework9
Total Units18
Course Prefix Course Name Units
Hospitality: Restaurant Management - Level I Coursework
CUL 114Dining Room Service Management3
HRM 51Introduction to Hospitality3
HRM 52Food Safety and Sanitation2
HRM 91Hospitality Work Experience1
Total Units9
Course Prefix Course Name Units
Hospitality: Restaurant Management - Level II Coursework
CUL 102Professional Cooking I3
HRM 57Hospitality Cost Control3
HRM 61Menu Planning3
Total Units9

Guided Pathways of Study Suggested Course Sequence  

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.
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