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Career Major Information
Northeast Technology Center - Pryor
2013
Hospitality & Tourism
Restaurant Food & Beverage Services
Food Service Management-Assistant
Food Service Management-Assistant
HT0010090
This major prepares students to become assistants to managers of kitchens, restaurants, or catering operations. Instruction incorporates kitchen fundamentals such as safety, sanitation, and kitchen equipment with more training in basic food preparation techniques, nutrition, quantity preparation, purchasing and cost control, and dining room/hospitality business. Sustainability in the restaurant and food service industry is also explored. An internship/research component in a specialized area of restaurant food service/beverage management allows students to apply skills learned in the classroom and lab. The ServSafe certification by National Restaurant Association may be taught/obtained during this course.
No
1091.0
Yes
Courses
  Course Code Course Title Hours Actions
Course in official sequence FC00003 Culinary Basic Skills 150.00 View Course In Official Course Catalog
Course in official sequence FC00148 Stocks, Soups and Sauces 90.00 View Course In Official Course Catalog
Course in official sequence FC00165 Restaurant Communication 30.00 View Course In Official Course Catalog
Course in official sequence FC00099 Restaurant Management 36.00 View Course In Official Course Catalog
Course in official sequence FC00180 Fruit and Vegetables 30.00 View Course In Official Course Catalog
Course in official sequence FC00111 Working in a Restaurant 40.00 View Course In Official Course Catalog
Course in official sequence FC00123 Grains, Legumes and Pasta 20.00 View Course In Official Course Catalog
Course in official sequence FC00122 Breakfast Foods 30.00 View Course In Official Course Catalog
Course in official sequence FC00098 Basic Nutrition 30.00 View Course In Official Course Catalog
Course in official sequence FC00004 Hospitality Business Management 60.00 View Course In Official Course Catalog
Course in official sequence FC00179 Introduction to Garde Manger 50.00 View Course In Official Course Catalog
Course in official sequence FC00106 Meat and Poultry 50.00 View Course In Official Course Catalog
Course in official sequence FC00107 Menus 20.00 View Course In Official Course Catalog
Course in official sequence FC00128 Desserts 60.00 View Course In Official Course Catalog
Course in official sequence FC00230 Environmental Sustainability in FS 30.00 View Course In Official Course Catalog
Course in official sequence FC00143 International Cuisines 65.00 View Course In Official Course Catalog
Course not in official sequence FC00126 Yeast Breads, Rolls and Pastries 100.00 View Course In Official Course Catalog
Course in official sequence FC00069 Culinary Arts Internship I 200.00 View Course In Official Course Catalog