Culinary Arts | Restaurant Marketing Certificate
Students will be required to have completed or demonstrated proficiency equivalent to the completion of College Readiness in English, College Readiness for Quantitative Literacy, CUA 1000 Culinary Program Fundamentals, CUA 1001 Food Safety and Sanitation, and must pass the national ServSafe Certification prior to enrolling into future Culinary Arts lab courses. Students must see a faculty advisor before registering for this program.
Program Learning Outcomes
Upon completion of the Culinary Arts: Restaurant Marketing certificate program, students should be able to:
- Demonstrate proper safety and sanitation practices required in the commercial kitchen
- Identify common kitchen equipment and demonstrate the proper use of and cleaning
- Develop commonly used methods of pricing menu items and apply the best method for an operation
- Identify and discuss basic elements of menu presentation, format, marketing, and design. Then create a menu applying these standards
- Describe and perform the duties of a host/hostess or expediter
- Set up a variety of tableside carts, prepare and serve a variety of tableside dishes
- Identify and discuss major marketing trends in the foodservice industry and differentiate between marketing and selling
- Describe advertising terms commonly used in foodservice applications within the advertising industry