Learning Outcomes for Restaurant Management
The Restaurant Management program’s curriculum gives students the diverse skills needed for success in today’s rapidly evolving restaurant field.
Students will have opportunities to learn in the field as well as the classroom and will leave armed with not only a degree, but hands-on experience and contacts in the field to help them get a head start in their career.
- Ability to evaluate current relevant issues in the foodservice industry that may include sustainability, environmental, political, and/or cultural topics.
- Apply a critical thinking process of identifying, analyzing and developing solutions as they apply to financial and fiscal accountability in the foodservice industry.
- Evaluate organizational development, human resources, laws and legal codes that have been established within the local, state and federal government with specific application to food and beverage industry.
- Design and prepare recipes for a menu while balancing nutrition, the use of fresh products, and the final product’s texture, color, and flavor.
- Value the impact and challenges of managing alcoholic beverage sales and service in food service operations.
- Ability to apply the concepts and techniques of sanitation to a food service environment.
- Demonstrate the use of proper purchasing, storage and costing techniques to profitably operate a food service establishment.
- Demonstrate the ability to work in a professional kitchen as a line and pantry cook.
- Demonstrate the ability to work in a variety of dining room environments as a bus-person, waiter, table captain and sommelier.
- Demonstrate the relation of food to health and well-being.
- Demonstrate an understanding of the knowledge needed to be a supervisor in a food service establishment.
Colorado Mountain College Restaurant Management is a State of Colorado approved Career & Technical Education program.