Degree/Certificate: Associate in Applied Science
HEGIS Code: 5010
SUNY Code: 2063
Major Code: REST
This program covers a broad spectrum of courses to prepare students for careers in the exciting and growing field of restaurant management. The restaurant industry is worldwide, with career potential for students at all levels from local to international. Graduates of this two-year course of study can find management careers with hotel companies, restaurant chains, tourist attractions, recreation facilities, clubs, casinos and convention facilities as well as opportunities with suppliers and support services to the industry. Those interested in entrepreneurial endeavors will also find many opportunities in the freestanding independent restaurant field. The service delivery management skills that are the focus of this curriculum are, also, often transferable to other careers in the business world.
The Restaurant Management program will prepare students for careers in a service industry where excellent communication and high-level people skills are necessary, as is the ability to provide bottom-line responsibility. The Restaurant Management program’s educational offerings span the industry needs and are sufficiently applied to support supervisory and entry-level management employment in many areas of the industry.
The NCCC Approach
NCCC offers a two-year academic program with eleven industry-specific sources meant to give the student a comprehensive overview of the restaurant industry and the opportunities and challenges that careers in the service industry provide. Each student will be required to gain work experience in the culinary arts signature restaurant for a total of 90 hours in their third semester. Additional general education and business courses are included that will allow the student to develop supportive knowledge, skills and abilities the industry looks for in its career personnel.
Students are admitted in fall, spring and summer. Because of the sequencing of courses and the internship requirement, students may take more than four semesters to complete this program if they are admitted in the spring or summer semester.
Program Goals and Objectives
- To provide students with the basic knowledge of food and beverage operations that will prepare them for employment in the hotel and restaurant industry
- To assist students in completing five general education areas
Student Learning Outcomes
At the completion of this program, students will:
- Demonstrate an understanding of dining room and “front of the house” etiquette and professionalism
- Apply proper sanitation and safety techniques
- Demonstrate an understanding of management principles
- Demonstrate knowledge of various dining room layouts
- Explain and execute the classic serving styles
- Demonstrate an understanding of financial systems pertinent to hotels and restaurants
- Design a functional industry standard dining room including menu organization