Certificate of Achievement in Culinary Arts and Restaurant Management (Laney College)

The major in Restaurant Management offers technical trade theory and practical laboratory experiences in restaurant management and cooking procedures that prepare students for entry into the various job classifications of the industry. Students have the opportunity to demonstrate their capabilities in the operations and supervision of the food preparation facilities at Laney College. The courses may be applied to the Culinary Arts Associate in Applied Science Degree. Note: This program includes frequent application of fractions, decimals, and percents. The department recommends, if needed, to take an introductory Mathematics course to assist with these concepts.

Program Learning Outcomes
Apply the concepts and techniques of food safety, sanitation, personal hygiene, and professionalism in food handling and preparation, including the use of commercial equipment and tools
Apply classical cooking terminology and station organization.
Apply the procedures in order to run a cost effective food service establishment, including: menu analysis, labor cost, and human resource practices to manage restaurant staff.
Demonstrate proper service techniques and dining room management used in the culinary industry.

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