The Restaurant Management program provides students with the broad technical background necessary in today's increasingly diverse food services industry. Requirements for the program were developed with input from professional industry members, who comprise the MiraCosta College Hospitality Management Advisory Board, as well as with cooperation from local restaurant and food services executives. Courses for this program complement the skills learned on the job and are valuable to either the person seeking a certificate/degree or the individuals already employed in the field and seeking to increase their overall effectiveness with new skills qualifying them for promotions.
This modified COA in Restaurant Management will support students seeking to complete their two-year education for an in-demand industry. In recent years, the Hospitality Management program at MiraCosta has 197 current enrollments.
The certificate of achievement (COA) program in restaurant management aligned with MiraCosta’s mission as a career and technical education program and as an effort to support the economic and educational well-being of the communities served. This modified certificate explicitly builds upon the College’s existing restaurant certificates. The modified certificate allows students who complete this program to obtain employment in hotels, resorts, restaurants, and other businesses in the restaurant and food service industry.
The modified program will serve the needs of the growing restaurant and food service economic sector in San Diego County. There will be significant growth in restaurant positions in coming years, and MiraCosta College’s COA is well-positioned to serve this need.
The MiraCosta Community College Educational Plan 2016-2020 (addendum to the college’s Comprehensive Master Plan 2011-2020) contains 14 institutional objectives that describe strategies for achieving the College’s five institutional goals. The modified certificate program in restaurant management is aligned with Institutional Goal I, as an innovative practice that will broaden access to higher education for students, Institutional Goal II, as an institution that maximizes student success, and Institutional Goal V, as a conscientious community partner in serving to provide students with the needed skills to participate in the growing restaurant and food service sector.
The modified certificate program will prepare students for careers as food service managers, chefs and head cooks,and first line supervisors of food service workers. The modification removes discontinued courses and adds courses in entrepreneurship, marketing and human resources. These modifications were proposed after discussions with the advisory board and representatives of local companies in the hospitality, restaurant and food service sector. Upon completion of this program, students will be able to demonstrate skills and strategies to succeed in restaurant and food-service organizations.
Upon completion of this program,students will be able to demonstrate skills and strategies to succeed in restaurant and food-service industry organizations.
The current workforce demand for students with academic experience in restaurant management skills is well documented. Career opportunities exist as a Food Service Managers, Chefs and Head Cooks, and First-Line Supervisors of food service workers.
| Requirements | Dept. Name/# | Name | Units | CSU-GE | IGETC | Sequence |
|---|---|---|---|---|---|---|
| Required Core (18 units) | BUS117 BUS130 BUS132 HOSP100 HOSP150 HOSP153 | Human Resources Management Entrepreneurship and Small Business Management Principles of Marketing Introduction to Hospitality Management Hospitality Cost Control Introduction to Food and Beverage Management | 3 3 3 3 3 3 | NA NA NA NA NA NA | NA NA NA NA NA NA | Yr 1, Fall or Spring Yr 1, Fall or Spring Yr 1, Fall or Spring Yr 1, Fall or Spring Yr 1, Fall or Spring Yr 1, Fall or Spring |
| One course (3 units) | HOSP130 HOSP114 | Conference and Special Event Management Hospitality Law | NA NA | NA NA | Yr 1, Spring Yr 1, Spring |
Required Major Total 21 units
TOTAL UNITS 21units
Proposed Sequence:
Year 1, Fall = 12-15 units
Year 1, Spring = 9-15 units
TOTAL UNITS: 21 units
Minutes from the Business/Hospitality Industry Advisory Board are included and reflect the confirmation of the degree requirements (21st century skills and technical skills).
| Course | Title | Units | Year/Semester (Y1 or S1) |
|---|---|---|---|
Dr. Javier Ayala · 12/10/21
modification support
Tina Recalde · 12/10/21
San Diego Mesa supports this program modification.
Susan Wyche · 12/07/21
Palomar College supports this cert modification.
Jesse Lopez · 12/07/21
Miramar College endorses the program modification.
Cassandra Storey · 12/07/21
SDCCE supports program mod
Larry McLemore · 12/07/21
Cuyamaca supports
Jennifer Lewis · 12/06/21
Southwestern supports this modification
Efrain Silva · 12/01/21
IVC supports the modification.
Dr. Al Taccone · 11/30/21
MiraCosta, of course, endorses, but, would never consider a new program in restaurant management. We are modifying in the hopes of the revised curriculum offering more of what students may need to earn positions in the industry.
Priscilla Fernandez · 11/29/21
MiraCosta submitted the appropriate LMI from the COE. The COE recommends proceeding with caution when developing a new program and supports a program modification because 1) entry-level wages are below the living wage for most occupations; 2) a supply gap exists; and 3) a high number of annual job openings exist. The colleges should note that the percentage of students who earn a living wage is below the statewide percentage of students who complete Career Education programs in general. The colleges should also note that the typical entry-level education is a high school diploma or equivalent.
Dr. Al Taccone · 11/29/21
Please note the first LMI attachment is correct as per the COE. You may ignore the second LMI file. Thank you.
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