For a degree program in Hotel Management and Culinary Arts, the curriculum should include a combination of courses that cover both the hospitality and culinary aspects of the industry. Here’s a suggested content outline for such a degree program:
1. Introduction to Hospitality Industry:
– Overview of the hotel and culinary arts industry
– History and evolution of hospitality
– Key sectors and career opportunities
2. Food Production and Culinary Skills:
– Basic culinary techniques and skills
– Principles of food preparation and presentation
– Menu planning and recipe development
– Food safety and sanitation
3. Beverage Management and Mixology:
– Introduction to different types of beverages
– Bartending techniques and cocktail preparation
– Wine appreciation and service
– Beverage pairing with food
4. Hospitality Operations Management:
– Front office operations and guest services
– Housekeeping and facility management
– Restaurant management and service
– Event management and banquet operations
5. Hospitality Marketing and Sales:
– Principles of marketing in the hospitality industry
– Branding and promotion strategies
– Sales techniques and customer relationship management
– Online marketing and social media for the hospitality industry
6. Food and Beverage Cost Control:
– Cost control and budgeting in the food and beverage department
– Menu engineering and pricing strategies
– Inventory management and purchasing
– Financial analysis and profit optimization
7. Culinary Arts Specializations:
– Advanced culinary techniques and cuisines
– Baking and pastry arts
– International cuisines and fusion cooking
– Menu planning for special dietary needs
8. Hospitality Law and Ethics:
– Legal and ethical considerations in the hospitality industry
– Contract law and liability issues
– Employment law and labor relations
– Ethical decision-making and responsible business practices
9. Leadership and Human Resource Management:
– Leadership styles and skills in the hospitality industry
– Recruitment and selection of staff
– Training and development programs
– Performance management and employee motivation
– Teamwork and conflict resolution
10. Financial Management in Hospitality:
– Financial statements and analysis
– Budgeting and forecasting
– Cost control and expense management
– Revenue and profit optimization
– Capital investment and financing options in the hospitality industry
11. Culinary Entrepreneurship:
– Business planning and entrepreneurship in the culinary industry
– Culinary concept development
– Restaurant design and layout
– Marketing and financial strategies for culinary startups
12. Internship or Practical Training:
– Hands-on experience in a hotel, restaurant, or culinary establishment
– Application of knowledge and skills acquired during the program
– Exposure to various departments and roles within the industry
It’s important to note that the specific courses and their order may vary depending on the curriculum design of Benson College of Hotel Management and Culinary Arts.