Restaurant Management Syllabus
by Cathy Moon
March 08, 2010
| Restaurant Management Curriculum | |
| Cathy Moon; Instructor | |
| Year One | Year Two |
| Kitchen Basics | History of Foodservice |
| Sanitation | Creating the Modern Restaurant |
| Kitchen Safety | Cuisines of the World |
| Food Service Equipment | Regional Cooking |
| Knives and Smallware | Foodservice in the Future |
| Farm To Table Sustainability | Food Science |
| Culinary Basics | Marketing and the Menu |
| Standardized Recipes | Designing and Analyzing the Menu |
| Seasonings and Flavorings | What is Marketing |
| Mis En Place | Looking at the Market |
| Cooking Methods | Making Sense of Market Information |
| Culinary Applications | Sales Promotions and Public Relations |
| Breakfast Foods | Culinary Management |
| Garde Manger | Working in a Restaurant |
| Sandwiches, Appetizers, Hors d'Oeurves | Nutrition |
| Fruit and Vegetables | The Business of a Restaurant |
| Grains, Legumes and Pasta | Developing A Restaurant Concept and Business Plan |
| Stocks, Sauces and Soups | Purchasing |
| Fish and Shellfish | Accounting |
| Meat and Poultry | Desserts |
| Breads and Desserts | Advanced Pastry Applications |
| Yeast Breads and Rolls | Garde Manger |
| Quick Breads | Sausage Making |
| Desserts | Buffets |
| Career Exploration | Career Exploration |
| Job Shadowing | Job Shadowing |
| Hospitality Careers | Hospitality Careers |
| Writing a Cover Letter | Writing a Cover Letter |
| Writing a Resume | Writing a Resume |
| Interviewing Techniques | Interviewing Techniques |
| Interview Follow-Up | Interview Follow-up |
| Employer Expectations | Employer Expectations |
| Professional Attire | Professional Attire |
| Speaking in Public | Speaking in Public |
| Communicating on the Job | Communicating on the Job |
| Teamwork | Teamwork |
