1st Quarter

• Sanitary practices, control of illness by food contamination, workplace safety standards.
• Mathematic principles to the solutions of business problems.
• Overview of product and service in the hospitality industry, role of the manager at all organization levels.
• Nutrition, menu planning, diet healthy cooking techniques.
• Basic computer applications and software for the hospitality industry.

3rd Quarter

• Basic principles of psychology, motivation, and behavior.
• Beverage, spirit, wine, beer, purchasing, legislation, marketing, service, food and wine pairing.
• Essential verbal and non verbal electronic communication.
• Public and professional speech.
• High level of writing business composition and professional communication.

5th Quarter

• Financial control of Food and Beverage service, budgeting, cost analysis, procedures.
• Study of purchasing and inventory management of food and supplies, specification, price comparisons, receiving, storage, yield, record keeping.
• Managing people, hiring, firing, federal law.
• Five types of table service, dinning room organization, scheduling and management of personnel, equipment related to service.
• Career, venues job search, application, resume, and interviewing skills.
• Bakery operation and management.
• Commercial and retail bakery supervision.
• Purchasing, personal, marketing, distribution.