Restaurant Foodservice Management Major

The Restaurant Foodservice Management Major provides quality-learning experiences to enhance initial employment opportunities and to improve technical and supervisory skills for career advancement in food service, lodging, and tourism.

Classroom instruction, laboratory practice, and required hospitality industry work experiences are combined to prepare graduates for a variety of supervisory positions. The curriculum includes courses in food production and service, business management, human relations, and communication skills. This major is accredited by the Accreditation Commission for Programs in Hospitality Administration (ACPHA) as well as the American Culinary Federation (ACF) Education Foundation, both of which are recognized as quality-certified accrediting institutions by the Council for Higher Education Accreditation (CHEA).

The graduate may qualify as a Certified Culinarian (CC) by the ACF upon the successful completion of national written and practical examinations. Graduates may assume positions in a wide range of foodservice operations serving the guest away from home with jobs including foodservice manager, restaurant manager, manager trainee, food and beverage manager or assistant, sous chef, caterer, banquet manager, purchasing agent or sales representative.

 

Plan of Study

Questions?
Chef Diane Souza, CEPC
Assistant Professor
Mitchell Hall
Room 302C
250 Cleveland Ave
Columbus, OH 43215
614-287-5934
dsouza@cscc.edu

Accreditation