Restaurant Management CTAG

Career and Technical Education Department

CULINARY ARTS YEAR 2 (CUL2)

CUL4300 – Restaurant Management CTAG (330120) 

· Full Year – 1.5 credits - Grade 12 

· Selection Criteria: none

· Fee

Students will apply management principles to plan, organize and direct restaurant staff toward goal achievement. They will hire, train, and supervise employees; establish processes to facilitate restaurant operations; and plan and design menus. Students will also forecast and schedule food production, establish food specifications, select vendors, calculate costs, and purchase food and nonfood products. Other topics include food science, nutritional analysis, business law and ethics, economics and marketing.