Requirements

• HOSP 130 - Menu Planning and Controls Credit Hours: 3
• HOSP 140 - Beverage and Beverage Control Credit Hours: 3
• REST 190 - Food and Beverage Cost Control Credit Hours: 3

Minimum Total Credit Hours: 9

Microcredential Learning Outcomes

A student completing this microcredential should be able to:

1. Calculate selling prices using standard recipes, yield percentages, and measurement conversions, and analyze the effects of different production and sales scenarios.

2. Apply cost control principles by utilizing standard operating procedures, inventory management techniques, portion control methods, and income statement analysis to support profitable operations.

3. Exhibit foundational knowledge of alcoholic beverages, including their historical significance, production processes, and responsible service standards in bar and restaurant settings.

CODES

The Registrar will edit this Core