INDIVIDUAL PROGRAM INFORMATION 2015–2016
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Restaurant Management
PROGRAM OPTIONS
CREDENTIAL TITLE CREDIT HOURS
REQUIRED NOTES
Associate Applied Science Restaurant Management 67 Designed for transferring into a Bachelor of Business Administration program or entry into the field of Restaurant Management.
CONTACT INFORMATION
CONTACT TITLE NAME PHONE E‑MAIL LOCATION
Professor Jeffrey Wolf 586.226.4740 [email protected] Center Campus Professor Francois Faloppa 586.226.4776 [email protected] Center Campus Professor Scott O’Farrell 586.226.4741 [email protected] Center Campus Professor Heather Pusta 586.286.2088 [email protected] Center Campus
Program Description:
The Restaurant Management program prepares students for technical and managerial careers in restaurants and institutional food service operations. Students learn basic kitchen operations as well as business law, marketing, management, and information technology.
Graduates have employment opportunities to start as assistant managers at food service related operations or to start their own food service related business.
Career Opportunities:
Restaurant Management –Associate of Applied Science: Job titles such as Food Service Managers and Line Supervisors of Food Preparation & Serving Workers are attainable upon completion of this course of study. To learn more from a career specialist, visit the Office of Career Services at either campus or explore online at www.onetonline.org.
Transfer Pathways:
Based on MCC 2015–2016 Catalog, 2015, continually updated, 1271_15 (REV: 05_15) ASSOCIATE OF APPLIED SCIENCE IN RESTAURANT MANAGEMENT
Career preparation and related courses
(require successful completion of a minimum of 67 credit hours)SUGGESTED SEQUENCE BASED ON FULL‑TIME ENROLLMENT.
MAY ALSO BE COMPLETED BASED ON PART‑TIME ENROLLMENT.
CORE COURSES: COMMON DEGREE CORE REQUIREMENTS FOR ASSOCIATE OF APPLIED SCIENCE IN RESTAURANT MANAGEMENT
COURSE COURSE TITLE PREREQUISITE CREDIT HOURS
SEMESTER 1
CULH‑1050 Culinary Techniques – 4.0
CULH‑1155 Sanitation – 2.0
CULH‑1200 Cost Control – 3.0
MKTG‑1010 Principles of Marketing – 3.0 Group I Course: ENGL‑1180 –OR– ENGL‑1210 Communications 1 –OR– Composition 1
Placement, or ENG‑0050 or EAPP‑1500 with grade C or better 3.0‑4.0 SEMESTER 2
ITCS‑1010 Computer & Information Processing Principles – 4.0
CULH‑1255 Table Service – 3.0
CULH‑1310 Culinary Skills Development CULH‑1050 and CULH‑1155 with grade C or better and ServSafe Certificate 4.0
CULH‑1400 Supervision – 3.0
SEMESTER 3
Group III Course Any ANTH, ECON, GEOG, HIST, INTL‑2010, INTL‑2500, INTL‑2700, POLS, PSYC, SOCY, SOSC – 3.0‑4.0 Group V Course Any PHED Wellness course—2000 or above – 2.0‑3.0
SEMESTER 4
CULH‑1420 Purchasing – 3.0
CULH‑1440 Beverage Service – 2.0
ACCT‑1050 –OR– ACCT‑1080
Financial Record Keeping –OR– Principles of Accounting 1 – – 3.0‑4.0 MGMT‑1150 –OR– MGMT‑1210
Personnel & Human Resource Management –OR–
Entrepreneurship & Small Business Management ACCT‑1050, ACCT‑1070 or ACCT‑1080 3.0 Group II Course:
BIOL‑1400 Fundamentals of Nutrition – 3.0
SEMESTER 5
BLAW‑1080 Business Law 1 – 4.0
CULH‑1430 Menu Planning CULH‑1200 3.0
CULH‑2015 A la Carte Dining CULH‑1155, CULH‑1255, and CULH‑1310 4.0 Group IV Course (CREATIVE WRITING OR LITERATURE ONLY), FREN, GRMN, Any ARAB, ARTT, CHIN, ENGL‑2###
HUMN, ITAL, INTL‑2000, INTL‑2300, MUSC, PHIL, & SPAN 3.0‑4.0
NOTES:
• A minimum of 18 credit hours of Arts & Sciences courses (Groups I–V) are needed as well as a minimum of 62 total credit hours for the associate degree. Arts & Sciences Groups I–V can be taken in any semester.
• It is strongly encouraged that you work with a counselor, advisor or faculty/department coordinator to plan your schedule.
Associate of Applied Science (AAS) Degree
The Associate of Applied Science Degree is intended to provide the preparation necessary for potential employment in an occupational specialty.
Requirements
● Minimum cumulative grade point average of 2.0
● Minimum 15 semester hours of credit earned at Macomb
● Minimum 62 semester hours of credit courses numbered 1000 or above, which include: • A minimum 18 semester hours of credit in Arts and Sciences courses numbered 1000 or
above, as described in the Group Concentrations table; and
• A minimum of an additional 44 semester hours, including required career preparation and related courses as well as any electives required in the program.
Arts and Sciences Courses Required for the Associate of Applied Science (AAS) Degree
A minimum of one course from each of the five Arts and Sciences groups must be selected. Electives and Arts and Sciences requirements must be satisfied by courses numbered 1000 or higher. Associate of Applied Science (AAS) degree requirements are met by taking the required career courses and the Arts and Sciences courses.
See Academic Placement Procedures for information on course placement in chemistry, English, English for Academic Purposes, mathematics, and reading.
Courses numbered below 1000 will not count toward the Associate of Applied Science degree. Contact a counselor or academic advisor if you need help in choosing the appropriate course.
Arts and Sciences Group Concentration for Associate of Applied Science Degree Requirements
GROUP COURSES DEGREE REQUIREMENTS MINIMUM 18 SEMESTER HOURS
I.A ENGL‑1180 or ENGL‑1210 1 Course
I.B Other English Composition, Reading, or Speech See Note below II. Astronomy, Biology, Chemistry, Environmental Science, Geology, Mathematics, Natural Science, Physical Science, Physics 1 Course III. Anthropology, Economics, Geography, History, INTL‑2010, INTL‑2500, INTL‑2700, Political Science, Psychology, Sociology, Social Science 1 Course IV. Art, Creative Writing, Foreign Language, Humanities, INTL‑2000, INTL‑2300, Literature, Music, Philosophy, Theater Arts 1 Course V. Any PHED Wellness course – 2000 or above 1 Course
Based on MCC 2015–2016 Catalog, 2015, continually updated, 1271_15 (REV: 05_15)
Course Descriptions
ACCT‑1050—Financial Record Keeping—4.00 credit hours
´ Prerequisite: None
(formerly ACC 105) This course is not recommended for accounting majors or transfer students. This course will provide a procedural and practical approach to maintaining accounting records. The accounting cycle for a service company and a merchandising concern will be covered. Topics will include journals, ledgers, trial balances, financial statements, subsidiary ledgers, and payroll records. Manual and computerized accounting are used. (4 contact hrs)
ACCT‑1080—Principles of Accounting 1—4.00 credit hours
´ Prerequisite: None
(formerly ACC 108) Introduction to accounting techniques and theories as they relate to business organizations. Transaction analysis and information processing for a service and merchandising concern. Measurement and reporting of assets, liabilities, and equity. The emphasis is on financial accounting. (4 contact hrs)
BLAW‑1080—Business Law 1—4.00 credit hours
´ Prerequisite: None
(formerly BUSN‑1080) This fundamentals course is designed to provide a comprehensive overview of the legal and social environment of business, contracts, sales, and lease of goods. (4 contact hrs)
CULH‑1050—Culinary Techniques—4.00 credit hours
´ Prerequisite: None
´ Corequisite: CULH‑1155
(formerly CUL 105) CULH‑1050 introduces students to the kitchen or “back of the house” operations. Students gain competence in culinary terms, equipment and utensil use, mise’ en place, sauces, stocks, soups, thickening agents, vegetables, potato/starch products, and pasta products. Students cook under the guidance of a chef‑instructor. (6 contact hrs) Center Campus.
CULH‑1155—Sanitation—2.00 credit hours
´ Prerequisite: None
(formerly CULH‑1150) CULH‑1155 is designed for supervisory personnel in Michigan food service establishments. Course content includes basic microbiology, safe food handling techniques, good hygienic practices, pest control, employee training, and the Michigan State law governing food service establishments. Upon successful completion, a student may earn Educational Foundation Certification credits for the National Restaurant Association ManageFirst(TM) program, and also satisfy a certification requirement for the American Culinary Federation. (2.0 contact hrs) Center Campus.
CULH‑1200—Cost Control—3.00 credit hours
´ Prerequisite: None
(formerly CUL 120) CULH‑1200 relates principles of calculation to the food service industry. Recipe computations, food cost estimates, cash procedures, and payroll practices are studied. Upon successful exam completion, students may earn a certificate through the National Restaurant Association ManageFirst(TM) program. (3 contact hrs) Center Campus.
CULH‑1255—Table Service—3.00 credit hours
´ Prerequisite: None
(formerly CULH‑1250) CULH‑1255 introduces students to the dining room or “front‑of‑the‑house” operations. By performing duties in the Center Stage restaurant, students gain competence in dining room operations and table service techniques. (3.5 contact hrs) Center Campus.
CULH‑1310—Culinary Skills Development—4.00 credit hours
´ Prerequisite: CULH‑1050 and CULH‑1155 with grade C or better and ServSafe certificate
CULH‑1400—Supervision—3.00 credit hours
´ Prerequisite: None
(formerly CUL 140) CULH‑1400 involves a study of the conditions that will confront the professional food supervisor or manager. The course covers supervisory procedures, management techniques, employee evaluation, training, and communication. Upon successful exam completion, students may earn a certificate through the National Restaurant Association ManageFirst (TM) program. (3 contact hrs) Center Campus.
CULH‑1420—Purchasing—3.00 credit hours
´ Prerequisite: None
CULH‑1420 acquaints students with aspects of food and non‑food purchasing for a quantity food operation. Upon successful exam completion, students may earn a certificate through the National Restaurant Association ManageFirst(TM) program. (3 contact hrs) Center Campus.
CULH‑1430—Menu Planning—3.00 credit hours
´ Prerequisite: CULH‑1200
(formerly CUL 143) CULH‑1430 emphasizes the importance of a menu in various food operations. The menu is considered to be the controlling factor in both commercial and noncommercial operations. Using a menu as a management tool in every area of operation—from planning the facility, purchasing food items, promoting items to customers, and providing excellent service—can help ensure success. Students plan and write a variety of menus. Upon successful exam completion, students may earn a certificate through the National Restaurant Association ManageFirst (TM) program. (3 contact hrs) Center Campus.
CULH‑1440—Beverage Service—2.00 credit hours
´ Prerequisite: None
(formerly CULH‑2911) CULH‑1440 involves a study of conditions that will confront the professional supervisor or manager in an establishment that serves beverages. This introductory class touches on wine, beer, spirits, and non‑alcoholic beverages. It also covers purchasing, controls, equipment needs, and regulations. An additional fee is required for ServSafe(TM) Alcohol Awareness Training and Certification. (3 contact hrs)
CULH‑2015—A la Carte Dining—4.00 credit hours
´ Prerequisite: CULH‑1155, CULH‑1255, and CULH‑1310
(formerly CULH‑2010) Students rotate through assigned stations in our signature restaurant. They perform duties in the back and the front of the house. This includes applying American, Russian, and French table service styles in the dining room, as well as preparing items from an a la carte menu. Upon successful exam completion, students may earn a certificate through the National Restaurant Association ManageFirst (TM) program. (6 contact hrs) Center Campus.
ITCS‑1010—Computer & Information Processing Principles—4.00 credit hours
´ Prerequisite: None
(formerly CIS 101) ITCS‑1010 introduces Information Technology concepts and methods that knowledge workers use to organize and manage information resources. Computer concept topic areas include up‑to‑date information about hardware, software, the Internet, telecommunications and network systems, databases, commerce and transaction processing, and information and decision support systems. Students develop or enhance basic skills in using computer applications software (word processing, database management systems, spreadsheet, and presentation packages) to effectively communicate for the benefit of an organization. Methods of instruction include lecture and lab. (4 contact hrs)
MGMT‑1150—Personnel & Human Resource Management—3.00 credit hours
´ Prerequisite: None
Based on MCC 2015–2016 Catalog, 2015, continually updated, 1271_15 (REV: 05_15)
MGMT‑1210—Entrepreneurship & Small Business Management—3.00 credit hours
´ Prerequisite: ACCT‑1050 or ACCT‑1070 or ACCT‑1080
(formerly MGT 121) Fundamental aspects of entrepreneurship are explored including creativity, initial funding, organizing, marketing, financially controlling and supervising a small business. Also covered are alternative methods of starting a business and legal forms. Students will develop a business plan. (3 contact hrs)
MKTG‑1010—Principles of Marketing—3.00 credit hours
´ Prerequisite: None
