Culinary Arts: Restaurant & Hospitality Management
Just the Facts
Program Start Term: Fall Only
Program Length: 4 Semesters, 1 Summer
American Culinary Federation Education Foundation’s Accrediting Commission
Number of Majors: 74
Average Class Size: 30
Program Capacity: 70
Part-Time or Full-Time: Both
Program Courses Offered: Day, Evening, Online
Program Locations: Council Bluffs Campus
About the Program
Iowa Western’s Culinary Arts: Restaurant and Hospitality Management program has been in place since 1976 and has sent hundreds of graduates into all facets of the hospitality industry. Graduates of this two-year program are awarded an Associate of Applied Science degree and ready to enter this exciting career field immediately.
In this program, the emphasis is on fundamental and intermediate techniques in culinary arts, restaurant, and institutional management. You’ll also gain insight into supervision, cost controls, human relations and management, nutrition and wellness, and all aspects of culinary arts.
With a 12 to 1 student/faculty ratio and a 6 to 1 ratio in lab activities, the program will provide you with one-on-one instruction. The program, which is accredited by the American Culinary Federation, provides students with hands-on experience in Iowa Western’s new kitchen facility in the Student Center, where students can eat what they create. Job placement in this field is nearly 100 percent.
The Culinary Arts, Restaurant and Hospitality Management program is designed to place students into the workforce upon completion of the two-year degree. Students learn extensive cooking and baking skills, applicable to any type of food service operation, including institutional, hotel, restaurant, or country club facilities. This program also focuses on management and supervisory skills, as well as the hands-on training necessary to become a culinarian.
Upon the successful completion of the program students will:
- Define and explain the structure and functions of a standardized recipe, and how to price out for a menu after it has been modified or extended.
- Identify and demonstrate problem solving skills, professionalism, organization, training and safe food handling in regards to HACCP as it relates to working in management.
- Recognize how to create a healthy and nutritious menu with proper layout and cost structure with regards to the design of the kitchen based on function of the menu.
- Relate effective management skills that includes good organization and ability to communicate to others what needs to be done in order for an event to be successful.
- Identify and develop a table setting that matches the theme and atmosphere of a restaurant.
- Apply principles and procedures of selection and procurement in the hospitality industry with regards to food, beverage, and labor costs.
- Prepare, interpret and analyze profit & loss statement for businesses.
- Examine the interrelated roles of accounting, finance, economics, marketing, and endorsing oneself and/or one's business.
- Apply and utilizing marketing strategies and the media based on demographics and product development.
- Recognize and apply mathematical skills used in conjunction with business transaction, contracts, discounts, markups, overhead, commission, interest, business and consumer loans, depreciation, inventory, payroll, and financial statements.
* Salary information from EMSI Analyst Database.