Culinary Arts Program

This course will introduce students into the Hazard Analysis Critical Control Point (HACCP) method of food safety in a systematic and understandable format.  It will outline clearly defined terms, detailed lists of food safety responsibilities, and checklists for all control points for the application of concept to actual food service operation.

This course will introduce students on how food service professionals create and deliver guest-driven service, enhance value, build guest loyalty, and promote repeat business. Students will learn how every aspect of a food service operation contributes to the guest experience and will explore unique features of a variety of food and beverage operations. There is an emphasis on how learning to think and act like an owner enhances an operation's value for everyone involved-owners, managers, staff, and guests.

This course introduces students to the importance of management techniques and its roles into the success of every type of foodservice operations. It discusses industry trends and technology advancements, placing special emphasis on the social responsibility of sustainability, and other recent developments in the industry. Students will also learn digital marketing strategies on how to respond to feedback on social media sites and how to design menus that can be accessed through electronic devices. Lastly, students will decode an analysis of their menu to outshine the competition, differentiate their brand, and increase sales.

This course will provide students an introduction to the marketing function in the hospitality sector. Focus will be provided on a customer-oriented and practical approach for effectively marketing hotels and restaurants. Students will explore the "four Ps" (price, product, promotion, and place) as they relate to specific market segments, providing a customer-focused perspective. The course will also provide trends on the lodging and food service industries, including technology and social media, marketing to Millennials, sustainability, and the "farm-to-fork" movement.

This introductory hospitality accounting course outlines the relationship between business principles and accounting practices in hotel and restaurant operations.  

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This course introduces students to the critical function of business planning as a strategic guiding tool to achieve results. Student will create and present a mock business plan specific to the food and beverage sector as means to attract investors and secure capital.

This course builds upon HOSP 110, where students will learn supervision and management skills that are essential to hospitality workplace success. Students will be exposed into multiple case studies illustrating multiple talent and culture aspects.

This course prepares students to handle the challenges of managing beverage operations in a hospitality environment, including duties and responsibilities of bartenders and beverage servers, essentials of responsible alcohol service, and product knowledge of beer, spirits, and wines. Students will also enhance their knowledge of wine through tasting and classification for the purposes of service and pairing with food.

This course will explore the critical function of cost control. Student will learn techniques on how to maximize yields in the food and beverage operations. Students will also learn how to use technology applications for data-informed decisions on how to track and improve profitability.

Under the supervision of a Chef Instructor, this capstone course will offer students the opportunity to execute on the business plan created in HOSP 150.  This practical scenario will expose students to all functions of managing a restaurant operation including front of the house such as hosting, serving and back of the house such as food preparation and food production, buzzing and dishwashing sanitation, food ordering and record keeping.