Restaurant/culinary management is one the majors comprising the college’s School of Culinary Arts/Hospitality. This curriculum is designed to prepare students for entry levels of management positions in the food service industry. In addition to classroom and food laboratory experience, students are required to complete an internship. Students are expected to be well groomed in accordance with industry sanitation standards. Uniforms and program tool kit are required for all lab classes. Business attire may be required for some classes. Students will also be required to provide medical proof of good physical health.
Eight of the required 19 credits must be completed in person (FSM 105, FSM 117, FSM 219) and the rest may be completed online. Click the link below for information from the course catalog.
Gainful Employment Disclosure