Prospective Students

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Chef & Restaurant Management printer friendly viewprinter friendly  

Students train in a mini-culinary institute environment to prepare, present, and serve food to the public. The students operate the Center Café restaurant, where students learn all aspects of the food service industry. The Center Café Restaurant offers sit down lunch Wednesday through Friday from 10:30am to 1:00pm. Suggested prerequisites: art, home economics, and math.

Full academic selections for Juniors and Seniors

Available Certification:  ServSafe National Certification

General Information

 

 

Tony Stanislo Instructor
ext. 229

Length of Program: 2 years
Technical Credits Earned: 6 
Academic Credits: 4 per year

Information

Résumé Template


Chef & Restaurant Management Major

Technical Core Curriculum
 

  • ServSafe National Certification

  • Safety and sanitation

  • Food preparation and production

  • Food borne illnesses

  • Menu planning

  • Math principles for food service

  • Restaurant design and operation

  • Storeroom and inventory principles and management

  • Chef responsibilities

  • Server skills

  • Host/hostess skills

  • Cashier responsibilities

  • Portioning

  • Taxes

  • Front of the House Operational Standards

  • Back of the House Operational Standards

  • Food portion budgeting

  • FCCLA student organization
     

Post-Secondary Education Opportunities
 

  • Articulation agreement with Johnson and Wales

  • Accredited Culinary Institute or Hospitality College

  • Associate or Bachelor's Degree

  • Students have the opportunity to earn up to 16 college credits in this program.

Employment Opportunities
 

  • Server

  • Food writer/artist

  • Pastry chef

  • Personal chef

  • Cruise line chef

  • Caterer

  • Manager

  • Chef