Certificate of Achievement - Restaurant Management
Catalog 2009-2010
Our in-depth, hands-on training program prepares students to begin their careers in restaurant management. Our graduates enter the hospitality industry, and many progress to management positions.
To earn a certificate of achievement, students must complete each course used to meet a certificate requirement with a "C" grade or better. Certificate requirements may only be completed by attending a combination of day and evening classes.
|
Required courses |
Units |
|
|
CULN 105 |
Introduction to the Kitchen |
0.5 |
|
CULN 110 |
Orientation to Hospitality |
3 |
|
CULN 115 |
Culinary Mathematics |
1.5 |
|
CULN 120 |
Fundamentals of Cuisine |
5 |
|
CULN 153 |
Safety and Sanitation |
2 |
|
CULN 160 |
Fundamentals of Wine and Spirits |
3 |
|
CULN 165 |
Dining Room Operations |
2 |
|
CULN 166 |
Dining Room Operations Laboratory |
2 |
|
CULN 180 |
Fundamentals of Baking |
3.5 |
|
CULN 185 |
Nutritional Guidelines in Food Preparation |
2 |
|
CULN 190 |
Purchasing Systems and Operations |
2 |
|
CULN 191 |
Purchasing Systems and Operations Laboratory |
2 |
|
CULN 195 |
Supervisory Management in Food Services |
3 |
|
CULN 201 |
Principles of Food, Beverage and Labor Cost Controls |
3 |
|
CULN 216 |
Food and Wine Pairing |
1.5 |
|
CULN 220 |
Advanced Cuisine |
5 |
|
CULN 224 |
Catering Business and Operations |
2 |
|
Plus at least 2.5 units from: |
||
|
CULN 225 |
Laboratory Topics in Catering and Special Events |
0.3-4 |
|
Plus at least 2 units from: |
||
|
COOP 170 |
Occupational Work Experience |
1-4 |
|
COOP 170A |
Internship in Occupational Work Experience |
1-4 |
|
Total units required |
47.5 |
|
Note: DVC's restaurant management certificate is geared primarily toward DVC's culinary students desiring some additional management coursework. Students who are interested in pursuing a management-focused program in hospitality should expect to complete a four-year degree program at a university.
Certificate of achievement in Restaurant Management (DataTel code CA.RSTMG.D)
SLO#1. Students completing the program will be able to explain factors that determine quality food.
SLO#2. Students completing the program will be able to explain the theory of yield managment as it relates to lodging operations.
SLO#3. Students completing the program will be able to present ideas and concepts in written and oral form.
SLO#4. Students completing the program will be able to calculate cost and apply procedures in order to run a cost effective food service establishment.
SLOs updated 11/19/2009 4:46:46 PM
