Restaurant Management Certificate (RMG)
2018-2019
Type: Career, Certificate (C1)
Open Admissions
Division: Career & Tech Education & Bus
The Restaurant Management Certificate is designed to prepare students for entry level managerial positions in varied food service companies including full-service restaurants, caterers, country clubs, schools, and corporate dining facilities. In addition to learning the theory and application of restaurant management, students are provided with a solid foundation in business math, basic and managerial accounting, cost controls including purchasing, receiving, storage and requisition of goods, menu development and costing, food safety and sanitation standards, selection, training, scheduling and management of personnel, and budgeting for profit.
As part of this program, students are required to enhance their career development by integrating both classroom study and work experience in the restaurant management field through participation in the Cooperative Education/Internship course.
For more information email us at: Culinary@northshore.edu or call (978)-739-5522
First Year
Fall
| CFS108 | Table Service | 2 |
| CFS116 | Banquet and Function Management | 2 |
| CFS105 | Food Handler Safety Practices | 1 |
| ACC105 | Accounting Essentials | 2 |
| ACC110 | Small Business Computerized Accounting | 1 |
| MGT102 | Principles of Management | 3 |
| MKT101 | Marketing | 3 |
| Total Credit Hours: | 14 |
Spring
| CMP101 | Composition 1 | 3 |
| CFS228 | Food & Beverage Cost Control | 3 |
| COP202 | Cooperative Education/Internship | 3 |
DIR-ELECTIVE
| Directed Elective | 3 |
| Total Credit Hours: | 12 |
COP202: Students may be eligible for COP202 exemption. Please see the COP202 Coop Ed/Internship Exemption form found on the Academic Department Web page for details. If exemption is approved, student must complete a 3-credit open elective.
Directed Elective: Students will be advised to select one of the following based on their area of concentration in the restaurant management field: EVS106 - Organic and Sustainable Food Production; ACC101 - Basic Accounting 1; MGT206 - Small Business Management/ Entrepreneurship; MGT201 - Human Resource Management; MKT210 - Social Media Marketing Strategy; BUS112 - Contemporary Organizational Communications; BUS120 - Computer Applications for Business
Total Credit Hours: 26