Major Concepts/Content: The Culinary Arts courses will teach management skills required for a career in restaurant and food industry.

Major Instructional Activities: Instructional activities will be provided in:

• A general classroom setting
• Field environment (restaurants, food establishments)

Students will work:

• Individually
• With partners
• In groups

Instruction will include:

• Lecture
• Demonstrations/simulations
• Restaurant related projects
• Food preparation
• Accounting and cost control
• Retailing industry

Major Evaluative Techniques: Student will be evaluated on:

• In class activity
• Homework assignments/projects
• Progress at intern site

Essential Objectives: Upon completion of this course students should be able to:

• Qualify for Hospitality Business Alliance Passport
• Entry Level endorsement in food service