Restaurant Management, C1

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The Restaurant Management certificate introduces students to the basic management techniques and administrative practices and procedures of the restaurant and food service industry. Individuals completing this course of study are qualified for entry-level management positions within the industry. This certificate program focuses on the following areas of study: food preparation, food purchasing, food and beverage cost control, sanitation and safety, human resource management, beverage management, hospitality marketing and dining room management services.

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Program CIP Code: 52.0905

First Year

First Semester ‐ Fall

HAMG 1321 - Introduction to Hospitality Industry Credits: 3
ACNT 1303 - Introduction to Accounting I Credits: 3
CHEF 1205 - Sanitation and Safety Credits: 2
HAMG 1324 - Hospitality Human Resources Management Credits: 3
CHEF 1313 - Food Service Operation/Systems Credits: 3

Semester Total: 14

Second Semester ‐ Spring

HAMG 2305 - Hospitality Management & Leadership Credits: 3
HAMG 1340 - Hospitality Legal Issues Credits: 3
RSTO 1301 - Beverage Management Credits: 3
RSTO 2301 - Principles of Food and Beverage Controls Credits: 3
HAMG 2280 - Cooperative Education-Hospitality Administration/Management, General Credits: 2 (Capstone)

Restaurant Management, C1

First Year

First Semester ‐ Fall

Semester Total: 14

Second Semester ‐ Spring

Semester Total: 14

Total Minimum Credits for the Level 1 Certificate: 28