Hotel and Restaurant Management

Aaron Nichols, Department Chair
256.352.7852
aaron.nichols@wallacestate.edu
hospitality@wallacestate.edu

www.wallacestate.edu/culinary

Associate in Applied Science Degree (5 semesters)

Certificate (3 semesters)

Short-Term Certificate (2 semesters)

At a Glance

Embark on a delicious journey where your passion for food, hospitality, and nutrition converge! Our college program offers an immersive experience tailored for aspiring chefs, hotel managers, and nutrition enthusiasts alike. Delve into the art of culinary excellence under the guidance of seasoned chefs, mastering the skills needed to create gastronomic wonders. Explore the intricacies of hotel management, learning how to orchestrate unforgettable guest experiences. Discover the science behind nutrition, unlocking the secrets to healthy living and wellness. With hands-on training, industry connections, and a supportive community, our program sets the table for your success in the vibrant world of hospitality, culinary arts, or nutrition.

Program Description

This program provides an Associate in Applied Science degree (5 semesters), Hotel and Restaurant Certification (3 semesters), and a Short-Term Certificate in Culinary and Hospitality Introduction (2 semesters) and 2 levels of Hotel and Restaurant Management certifications (1 semester). The Hotal and Restaurant Management course of study offers organized, specialized learning experiences that include theory, laboratory, and kitchen experience as they relate to food safety, nutrition, planning, selection, purchasing, storing, preparing, and serving food and food products. A strong emphasis is placed on kitchen skills and food production.

Program Expectations

Instruction will emphasize nutrition and food safety principles as well as basic food handling skills required of today’s cooks and chefs. Basic knife skills and cooking techniques are the main focus of laboratory-based courses. Students will receive broad exposure to numerous elements of the industry including Hospitality Management techniques, industry standards of hotels, restaurants, cruise lines, event coordination, cost control, and healthy cooking techniques. Students will be expected to spend extended periods on their feet and will need to be able to lift at least 25 pounds.

Career Path

A graduate will have the opportunity to enter the hospitality industry in an entry or mid-level position with the knowledge and confidence to correctly perform a wide variety of culinary skills. Job offerings for entry-level hotel and hospitality sector jobs are expected to be plentiful through 20230. Employment growth will be spurred by increases in population, household income, and leisure time that will allow people to dine out and take vacations more often. According to the Bureau of Labor Statistics, the median pay for these industry professionals in 2023 was as follows:

Chefs and Head Cooks $58,920 annually

Lodging Manager $65,360 annually

Food Service Manager $63,060 annually

Nutritionist $69,680 annually

Degrees and Certificates

Classes

CUA 101 : Orientation to the Hospitality Profession

This course introduces various facets and opportunities within the hospitality profession. The intent is for students to gain a broad base of information relative to the hospitality industry. Emphasis is placed on having students comprehend their role as a hospitality industry professional. Topics include an overview of the hospitality profession, knowledge and skills necessary for successful employment, the impact of the hospitality profession on society, issues that impact on various segments of the hospitality profession, and emerging trends. CORE.

Credits

Prerequisites

As required by college

CUA 111 : Foundations in Nutrition

This course focuses on nutrition and meal planning in relation to the food preparation industry. Topics include the science of food and nutrition, essential nutrients and their relation to the growth, maintenance and functioning of the body, nutritional requirements of different age levels and cultural influences on food selection. Upon completion of this course, students will be able to apply the basic principles to meal planning. CORE.

Credits

Prerequisites

As required by college

CUA 112 : Sanitation, Safety, and Food Service

This course introduces the basic principles of sanitation and safety to food service handling including purchasing, storing, preparation and serving. Specific topics include the dangers of microbial contaminants, food allergens and foodborne illness, safe handling of food, the flow of food, and food safety management systems. At the conclusion of this course students will be prepared to test for ServSafe© certification, which is required for graduation. The content of this course is foundational for all culinary arts lab classes. CORE.

Credits

Prerequisites

As required by college

CUA 122 : Fundamentals of Quantity Cooking

This course covers the principles and methods of quantity cooking. Topics include weights and measures, costing and converting of recipes, vocabulary and standard abbreviations, health department regulations and inspection, and food production forms and records. This course involves the preparation of a lunch menu, one day per week, which is served to the students, faculty, staff and general public. CORE.

Credits

Prerequisites

As required by college

CUA 125 : Food Preparation

In this course students acquire fundamental knowledge and skills in preparing a variety of basic foods. Specific topics include safety, the history of food service, professional standards of conduct and ethics, credentialing, the kitchen brigade, tools, and techniques for preparing various types of food items. At the conclusion of this course students will demonstrate basic food preparation skills. CORE.

Credits

Prerequisites

As required by college

CUA 163 : Foundation of Healthy Cooking Techniques

This course is designed to provide students with a foundation in preparing foods based on healthy cooking techniques. Topics covered include: healthy eating patterns, healthy ingredients, healthy cooking techniques and developing healthy menus. The course will focus primarily on applications of healthy cooking techniques in lab "hands-on" format. Upon completion, students will be able to apply the learned techniques.

Credits

Prerequisites

CUA 101

CUA 111

CUA 112

CUA 213 : Food Purchasing and Cost Control

Emphasis is placed on procurement, yield tests, inventory control, specification, planning, forecasting, market trends, terminology, cost controls, pricing, and food service ethics. Upon completion, students should be able to apply effective purchasing techniques based on the end-use of the product. CORE.

Credits

Prerequisites

As required by college

CUA 262 : Restaurant Management and Supervision

This course introduces restaurant and food service information systems and the basics of hospitality law. Topics include planning, cost controls, forecasting, inventory control, recipe control, production control, nutritional analysis, writing contracts, liabilities, insurance and employee relations. Upon completion, students should be able to demonstrate competence in utilizing contemporary information systems and possess an understanding of the legal aspects of running a hospitality enterprise. CORE.

Credits

Prerequisites

As required by college

HMM 120 : Beverage Operations

This course includes the theory and practice of serving beverages to achieve enhanced enjoyment of the dining experience. This course will cover the full spectrum of beverages offered in the hospitalty industry including wines, cocktails, brewed beverages, coffees, teas, water and soft drinks.

Credits

Prerequisites

As determined by the college

HMM 240 : Hospitality Managerial Accounting

This course is designed to explain the standard hospitality accounting practices, financial statements, budgets, and financial planning. Emphasis is placed on applying the subject matter to the hospitality industry. Upon completion, students will be able to use managerial accounting to plan and protect an operation's finances.

Credits

Prerequisites

As determined by the college

HMM 241 : Restaurant Service Management I

This course is designed to introduce students to planning, organization, control, and evaluation of restaurant operations. Topics covered will be menu planning, restaurant layout and design, marketing and sales promotion, food and beverage control procedures, and managing reservations and group bookings. Upon completion, students will be able to apply the learned techniques.

Credits

Prerequisites

As determined by the college

HMM 251 : Front Office Management

This course is a study of front office management and of total hotel and condominium organization as it relates to the front office. Emphass is placed on the methods of statistical analysis as applied to the front office in areas of price structure, occupancy patterns, and income using computer applications. Upon completion, students will be able to identify front office, functions in the hotel management.

Credits

Prerequisites

As determined by the college