Coursework is based on the professional management development program endorsed by the National Restaurant Association.
This program is approximately two quarters in length, depending on the time students need to satisfactorily complete all graduation requirements.
Admission Dates: Fall, Winter, Spring, Summer quarters, based on seat availability
Catalog No. | Course Name | Credits |
REST 103 | Food and Beverage Cost Control | 4 |
REST 107 | Kitchen and Dining Management | 3 |
REST 109 | Marketing/Public Relations | 3 |
REST 112 | Restaurant Dining | 7 |
REST 115 | Catering Production | 3 |
REST 119 | Operations Management | 4 |
REST 122 | Food Service Nutrition | 4 |
REST 126 | Finance and Accounting | 4 |
REST 131 | Business Plan Development | 4 |
REST 133 | Beverage Service Management | 4 |
REST 137 | Hospitality Law | 4 |
Total Credits for Completion | 44 |
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