|
Term Effective:
Fall 2007
The requirements for this program of study are effective beginning the semester shown above. If you began working on this program before the effective semester, you may not be affected by the changes. Consult with the program contact person or the department chair to determine your eligibility to complete the program under previous requirements.
Term Inactive:
Spring 2011
Associate Degree Requirements:
The major is one of several requirements students need to fulfill in order to be awarded the Associate Degree, the highest level of academic achievement recognized by Santa Rosa Junior College. Please note that all of the following requirements must be met in order for the degree to be conferred:
For all students admitted for the Fall 2009 term or any term thereafter,
a grade of "C" or better, or "P" if the course is taken on a pass/no pass basis,
is required for each course applied toward the major.
Description:
The Restaurant Management Degree program is designed to train individuals in all aspects of restaurant management. Successful students will be prepared to work in a variety of managerial roles in restaurants, hotels, catering companies and other similar food service businesses.
This program of study is also available as a Career Certificate option.
Program Student Learning Outcomes
Upon successful completion of this major, the student will be able to:
- Manage a restaurant to ensure compliance with Safety and Sanitation regulations;
- utilize the background, culture and history of Culinary Arts to enhance a food service business setting;
- use basic math skills to accomplish cash management, labor, and food costing;
- recognize, motivate and develop employee professionalism in a restaurant setting;
- interpret and apply federal and state wage and labor laws;
- demonstrate understanding of Industry standards relating to service, sales, and legal aspects of alcohol service;
- recognize human resource principles to hire, effectively manage and lead a front house staff;
- recognize the diversity of cultural influences and values related to a professional culinary environment; and
- think critically in evaluating information, solving problems, and making decisions related to food preparation and food service.
|