School of Culinary Arts and Hospitality

FCS1600

1 Credit

This course further expands upon the culinary essentials and hospitality management skills learned through lab experiences. This course incorporates customer relations, cost controls, marketing, purchasing, inventory, and communications. All skills are practiced through a classroom-managed foodservice operation. Professional skills needed to effectively manage an organization and engage in customer service are integrated.

*Prerequisites: FUNDAMENTALS OF CULINARY ARTS & HOSPITALITY

FCS1501

1 Credit + 3 College Credits

This course offers students the opportunity to refine employability skills such as leadership, accountability, teamwork, and responsibility. Students learn the role of accurate menu creation and design along with the critical thinking and problem-solving skills to address real-life case studies while continuing to hone their culinary and management skills. Global cuisines and sustainability in the hospitality industry are incorporated. Diverse management styles are applied.

*Prerequisites: ADVANCED FOOD PRODUCTION & HOSPITALITY MANAGEMENT

FCS1700

1 Credit

This course allows students to apply and further develop their knowledge and skills as a professional working in the Culinary and Hospitality industry with the supervision of the practicum instructor. This course gives students the opportunity to apply the theories, principles, skills, concepts, and best practices that they have learned in their coursework. Please Note: ServSafe Manager Certification and Uniform are required. This is the capstone senior year course for students in the Culinary and Hospitality Management Pathway.

*Prerequisites: THE CULINARY & HOSPITALITY PROFESSIONAL - FCS1501