2019-2020 Catalog Mid-Year Supplement
Food Service Retail Management, A.A.S.
This degree program nourishes you with the skills and confidence to be prepared to be a manager in the foodservice field. Over the course of study, you will learn classical culinary techniques, nutrition, safety and sanitation, food origin and history, and culinary artistry. As a component of your hands-on training, you will help maintain a functional retail operation and learn front and back of the house leadership activities, critical thinking, customer service, and human relations.
Blue Ridge Community and Technical College Culinary Academy's Programs are designed to provide students with the practical knowledge and skills necessary to for employment in an entry to a mid-level position within the foodservice and hospitality and tourism industry through a certificate or degree program.
Students will learn classical culinary techniques which include a wide variety of regional cuisines, baking fundamentals from scaling ingredients to designing and constructing elaborate centerpieces, along with courses that build on immersing the student into all aspects of culinary foundations such as nutrition, safety and sanitation, origins of food, food history, food cost, product efficiency, molecular gastronomy, speed, attention to detail and culinary artistry. Practical lab experiences will help to complete the well-rounded student for entry into the workforce. Students will be able to experience the flow of their product from creation to service in this degree program.
Food Service Retail Management students will assist in the maintenance of a functional retail operation and become exposed to front and back of the house leadership activities, critical thinking, customer service, and human relations management and finally an entrepreneurial business plan exercise to launch their own food service conception.
Students in the Culinary Arts Programs are subject to the Community and Technical College's requirements for admissions, basic skills testing, and appropriate course placement, including developmental education courses, which may not count toward completion of the program. Blue Ridge Community and Technical College Catalog requirements regarding academic standards, student conduct, and graduation procedures also apply.
- Demonstrate an organized and sanitary workstation.
- Demonstrate accurate measuring and portioning.
- Follow standardized recipes and production procedures.
- Identify and describe procedures and techniques for controlling food costs.
- Demonstrate customer service skills.
- Practice team building and communication.
- Demonstrate professionalism (clean and complete uniform, on time, good attitude, respectful).
- Demonstrate leadership in both the front and back of the house operations.
- Construct a small business plan for a foodservice operation.
- Demonstrate critical thinking skills.
Upon graduation, you will be ready to enter the exciting culinary workforce. You will be prepared for both the front and back of the house operations as well as management positions. If entrepreneurship is a more appetizing option, you will be prepared to launch your own food service business upon completion of your own business plan.