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Hospitality Management Program

Technical Standards

  • Demonstrate safe and sanitary food handling practices as stipulated in local, state and federal laws.
  • Identify local, state and federal laws pertaining to the purchase and service of alcoholic beverages.
  • Identify basic nutrition concepts and describe the nutritional concerns of professional foodservice operations.
  • Demonstrate food service cost control techniques and procedures.
  • Receive and store fresh, frozen, refrigerated and staple goods. Describe the importance of receiving and inspecting product as it enters the facility.
  • Demonstrate the general rules of table settings and service.
  • Demonstrate knife skills, hand tool and equipment operation, emphasizing proper safety techniques.
  • Demonstrate fundamental food production principles necessary to meet the demands of the professional kitchen.
  • Demonstrate oral and written communication skills necessary to manage a professional kitchen.

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