Food Service Management-Assistant
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.