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Courses and Programs Details
1421 |
Restaurant & Food Service Management: Certificate
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| The hospitality industry offers many opportunities for employment and as a result learning experiences are varied. The program provides students with instruction in management of food preparation, production and service in the classroom and in on campus labs. Students gain supervised concentrated front-of-the-house industry experience and exposure to food preparation and production in an off campus commercial restaurant operation which is open to the public and located in downtown Harrisburg. This certificate program concentrates on specialized career courses. The Restaurant and Food Service Management program is accredited by the Association of Collegiate Business Schools and Programs. Since 1992, ACBSP is the only nationally recognized organization that grants regional accreditation to two- and four-year colleges and universities. This program requires the student to submit to a drug screen prior to enrollment in Restaurant Operations courses. The student should consider this before enrolling in the program. The complete program is available only at the Harrisburg Campus; some required courses are available at the Lancaster, Lebanon and Gettysburg Campuses and at other sites. |
| Students prepare for employment in an entry-level supervisory or management position, including kitchen catering or dining-room supervisor, food and beverage manager, assistant manager, or cook. |
This curriculum is designed to prepare students to:
- Display knowledge of dining-room service and front-of-the-house management techniques
- Display knowledge of basic and quantity food preparation and production
- Develop an appropriate supervisory style
- Apply nutritional principles to menus and food preparation methods
- Apply federal, state, and local regulations and laws specific to the industry
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