Dec 07, 2022  
2012-2013 Catalog 
    
2012-2013 Catalog [ARCHIVED CATALOG]

Restaurant Management (AAS)


The Restaurant Management AAS degree is designed to provide a streamlined path for individuals seeking a solid base of professional culinary skills accompanied with a background of restaurant management skills. The degree will produce culinary professionals with strong management skills. This program is designed to extend opportunities for continued education to those working in the local and regional food and beverage industry. The focus of the program is twofold; short courses for professional management and culinary professional career development, and advancement opportunities for individuals to advance outside the kitchen to become restaurateurs and business owners, food and beverage managers, and culinary educators.

Embedded in the program requirements are two certificates, Restaurant Management  and Culinary Management , which feature foundational courses and training for the “back-of-the-house” and “front-of-the-house” operations of a restaurant or dining operation. Both are aimed at assisting students to gain employment in the restaurant and culinary management industry.

Students must demonstrate college-level reading, writing, and mathematical skills as prerequisites for some courses within this program. Skills in these areas may affect the sequence of courses in which you can enroll and may extend the time required to complete the program. For more details see the Academic Placement and Testing  section.

Graduates of the program earn an Associates of Applied Science in Restaurant Management.  The A.A.S in Restaurant Management is offered at the Alpine Campus in Steamboat Springs.
 

Advised Electives


15 credits

Advised Electives (CUA, HOS, BUS, ACC, or HWE 100 

Minimum Hours Required


Minimum Credit Hours (60.5)

Minimum Contact Hours (1012.5)

Note:


◆ State Guaranteed Transfer Course

✽ Applies to CMC AA|AS Degree

For more information see Degree & Certificate Descriptions & Requirements .