Food Service Administration: Restaurant Management

Associate in Applied Science Degree

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This program prepares students for middle management and supervisory positions in the field of restaurant and hospitality operations. These positions require special skills and knowledge of food, business, service, and human relations. The program is strengthened by courses in general education, which allows students to develop wide-ranging interests. Instruction in this program takes place primarily at the Rome Campus. Students are required to be in full uniform in each laboratory class. The uniform consists of a double-breasted, long-sleeved chef’s coat, black-and white checked chef’s pants, chef’s hat, and white apron. Shoes are to be of firm leather with a slip resistant sole. Beards and mustaches must be neatly trimmed. Beard guard required.

Goal 1 To provide training in culinary arts preparation.

  • Students will be able to demonstrate execution of the correct application of key cooking methods.

Goal 2 To provide training in bakery weights and measures.

  • Students will be able to demonstrate the ability to weigh and measure with accuracy the ingredients needed for their food prep 1 practical exam.

Goal 3 To prepare the student to communicate effectively.

  • Students will communicate appropriately with instructors and peers through written or oral assignments.

Goal 4 To prepare Culinary Arts Students to interact effectively with others on a team to reach a common goal.

  • Students will demonstrate an ability to work with others in a group to attain a common goal.

Goal 5 To provide training in safe food handling .

  • Students will be able to demonstrate safe food handling techniques.
  • Students will identify, access, and appropriately use authoritative sources of information.

Goal 6 To prepare students to demonstrate information literacy.

  • Students will use traditional and contemporary information technology.
  • Students will identify, access, and appropriately use authoritative sources of information.

Total Credit Hours: 62

First Semester

This course is an opportunity for students to develop the skills necessary to be successful in college. Students learn the importance of the faculty-student and advisor-advisee relationship, develop time management techniques, apply effective study skill techniques, recognize the implications of living in a diverse society, utilize college resources, and explore career and transfer requirements. Collaborative projects are included. Students matriculated in a degree program must take this course in their first term of study.

This course focuses on several kinds of writing-self-expressive, informative, and argumentative/persuasive, and others. A minimum of five essay compositions are required. The course emphasizes the composition of clear, correct, and effective prose required in a variety of professions and occupations. Prerequisites: Appropriate high school GPA or placement test score or EN090 Basic Writing Skills or SL116 ESL4: Advanced Composition or SL145 ESOL Advanced Composition

This course introduces the fundamentals of commercial food preparation, with an emphasis on the use and care of tools and equipment, basic knife skills, and mise en place. Topics include areas of food preparation such as weights, measures, portions, and conversions as well as an introduction to commercial kitchen cleaning. Emphasis is placed on operating in a safe and sanitary manner. Corequisite: FS150 Safety and Sanitation

This course is an introduction to the correct and hygienic procedures for food handling. General kitchen and bakery safety, pest management, and crisis management are discussed. Proper clothing, personal hygiene and fire safety regulations, as well as state and federal laws pertaining to the hospitality industry are stressed. This course includes a certification exam provided by the Educational Foundation of the National Restaurant Association.

This course provides an overview of the organizational structure of hotels, restaurants, and clubs from a management perspective. Topics include analysis of the hospitality industry, career opportunities, management theory, practical management techniques, and social responsibility of the industry.

This course provides knowledge of relevant computer skills and a solid foundation in the terminology and concepts of computer technology. Experience is provided with a variety of microcomputer software applications, including word processing, electronic spreadsheets, graphics, file management, and integrated software. Concepts and terms focus on preparing for a technologically oriented society and using the computer as a tool for productivity, research, and communication.

Second Semester

This course encourages a deeper understanding of human nature and the human condition through the study of ideas and values expressed in imaginative literature. Emphasis is placed on the use and development of critical thinking and language skills. Library-oriented research is required. Prerequisite: EN101 English 1: Composition or EN105 English Composition for Speakers of Other Languages or EN106 English 1: Composition & Reading.

This course builds upon the techniques in Culinary Fundamentals 1. Topics include proper cooking methods such as sautéing, frying, roasting, grilling, braising, broiling, poaching, and stir frying. Emphasis is placed on operating in a safe and sanitary manner. Laboratories employ a variety of cooking methods using professional kitchen equipment, commercial kitchen cleaning, and builds understanding for clean facilities. Prerequisite - FS103 Culinary Fundamentals 1

This course introduces principles and techniques of table service. Emphasis is placed on table setting, buffet services, the various job categories in the dining room, different styles of service, and dining room arrangement and supplies. Students have an opportunity to work in each dining room position.

This course introduces the purchasing function in food service organizations. Emphasis is placed on the methods of controlling costs while maintaining strict quality and quantity standards through the effective purchasing of goods and services. Included is the concept of specification development as it applies to the products and services used in the hospitality industry. Purchasing requirements for equipment, furniture, supplies, perishable foods, groceries, and convenience foods are covered.

This course is a survey of mathematics for students in those programs that do not require a mathematics sequence. It provides an appreciation of mathematical ideas in historical and modern settings. Topics include problem solving, logic, geometry, statistics, and consumer mathematics. Prerequisite: Appropriate high school GPA or placement test score or MA089 Arithmetic.

This course introduces probability and statistics. Topics include graphs, tables, frequency distributions, measures of central tendency and dispersion, normal distribution, correlation and regression, probability, and inferential statistics. This course is available in two formats: lecture only, or lecture plus laboratory using technology. Prerequisite: Appropriate high school GPA or placement test score or MA089 Arithmetic.

This course introduces intermediate algebra-level knowledge and skills. Topics include exponents and radicals, polynomial and rational expressions, functions and relations and their graphs, inequalities, and systems of linear equations. Linear, quadratic, rational, and radical equations are solved. Applications are included. Prerequisite: Appropriate high school GPA or placement test score or MA089 Arithmetic.

This course emphasizes algebraic manipulations and problem solving. Topics include equations and inequalities; systems of equations; factoring; radical and rational expressions; linear, quadratic, rational, exponential, and logarithmic functions; and, their graphs. Applications are selected from business, economics, and the natural sciences. Prerequisite: Appropriate high school GPA or placement test score or MA115 Intermediate Mathematics.

Third Semester

In this course, students learn back-of-house operational responsibilities in a restaurant environment. Students continue the development of their practical culinary skills with a focus on preparation and service of a la carte menu items. Emphasis is placed on working cooperatively and collaboratively in a team environment to provide guests with an exemplary food service experience. This course covers commercial kitchen cleaning and builds understanding for clean facilities. Prerequisite: FS153 Culinary Fundamentals 2

This course provides an overview of supervisory management skills for the hospitality industry. Topics include planning, organizing, coordinating, staffing, directing, controlling, evaluating, and leading. The development of technical, human relations, and conceptual skills is emphasized.

Take any General Education Natural Science Course

Students can take any GE DEI/SJ Course

Fourth Semester

This course is an introduction to public speaking. It emphasizes the fundamentals of preparing, organizing, supporting, and delivering the speech based on factual material. It includes topic selection, audience analysis, fact vs. opinion, outlining, supporting material, and visual support. Informative, demonstrative, and persuasive speeches are presented. Elements of interpersonal communication, logic, and persuasion are discussed. Prerequisite: EN101 English 1: Composition or EN105 English Composition for Speakers of Other Languages or EN106 English 1: Composition & Reading.

This course provides the knowledge to design and organize a food service facility. Typical furniture and equipment organization with respect to space allocation in the facility are addressed. Topics include equipment purchasing, facilities engineering, and energy practices.

In this course, students continue to develop their knowledge in a restaurant setting where they participate in back-of-house operational responsibilities. Students develop more of their practical culinary skills with a focus on preparation and service of a la carte menu items with an emphasis on menu costing, cost controls, proper food storage and creating daily specials. Emphasis is placed on working cooperatively and collaboratively in a team environment to provide guests with an exemplary food service experience. This course covers commercial kitchen cleaning

and builds understanding for clean facilities. Prerequisite: FS207 Restaurant Operations 1

This course provides an overview of the alcoholic beverage industry, focusing on history and classification according to the characteristics of spirits, wines, and beer. Topics include mixology, lounge service, beverage control, and legal issues.

Food Service Internship is a course designed to provide the student with on-the-job food service experience. The course allows the student to gain supervised practical experience working in a food service setting relating to the students’ area of interest. In addition to the minimum of 150 hours of field experience for this course, participation in a weekly seminar is required as a forum to discuss work related situations and problems.

Prerequisite: Matriculated in a Hospitality-related program, 2.5 grade point average, and 42 semester hours of earned credit OR permission of the Instructor

(a) Suggested GE Mathematics courses for this major are: MA108 Concepts of Mathematics OR MA110 Elementary Statistics. Other GE Mathematics course options should be discussed with your advisor.

Students in the hospitality programs are required to be in full uniform in each laboratory class. The uniform consists of a double-breasted, long-sleeved white chefs coat, black and white checked pants, chefs hat, and a white apron. Shoes are to be
of firm leather with a slip-resistant sole. Beards and mustaches are to be neatly trimmed. Beard guard required.