Restaurant and Culinary Operations
Associate in Applied Science
Modes of Instruction
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The restaurant and culinary operations degree prepares students for a promising career as management professionals in a food service/hospitality establishment. Graduates of this program possess a keen knowledge of the financial side of the culinary industry and know-how to balance the books and achieve optimal profits.
Program Student Learning Outcomes
- Produce an accurate cyclic profit/loss statement.
- Demonstrate competency in recipe conversion, food cost and labor cost calculations.
- Demonstrate proper receiving and storage of inventory.
- Demonstrate an understanding of good personal and workplace hygiene practices.