Culinary Arts: Restaurant Manager Certificate

Program Learning Outcomes

Upon completion of the Restaurant Manager Certificate, students should be able to:

• Demonstrate proper safety and sanitation practices required in the commercial kitchen
• Demonstrate proper knife care, handling, and usage
• Identify common kitchen equipment and demonstrate the proper use of and cleaning
• Describe the hiring process from job posting, recruiting, onboarding, and training a successful employee
• List and discuss several management skills and personal qualities necessary to supervise successfully in a hospitality operation
• Perform calculations to determine food cost, labor cost, menu pricing, and budgeting
• Describe the purchasing process, various inventory systems, and the receiving and storage of food and beverage products