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National College Credit Recommendation Service

Board of Regents  |  University of the State of New York

Institute of Culinary Education (The) | Evaluated Learning Experience

Restaurant and Culinary Management Diploma Program

Formerly Culinary Management Diploma Program
Location: 
The Institute of Culinary Education, 225 Liberty Street, New York, NY and 521 East Green Street Pasadena, CA
Length: 

Version 1 and 2: 316 hours (26 weeks). 

Dates: 

Version 1: December 2010 -  September 2017. Version 2: October 2017 - Present.

Instructional delivery format: 
Traditional classroom model
Learner Outcomes: 

Version 1 and 2: Upon successful completion of the course, students will be able to: articulate a food service-related concept and devise a menu and marketing plan; employ cost control strategies and understand the principles of service and staff management; design and utilize balance sheets, financial statements, net income statements, and cash flow and apply these concepts to analyze the financial state of an enterprise; demonstrate familiarity with beverage service including mixology, wine, spirits, and non-alcoholic beverages; summarize the legal and regulatory aspects (including Serv Safe certification) of effectively operating a food service business.

Instruction: 

Version 1 and 2: This strongly entrepreneurial-focused program is delivered in an instructor-monitored, 4-module classroom format and consists of study guides, required texts, supplemental readings, case studies, field trips, videos, guest lecturers, quizzes, homework assignments, final exams, and presentation of business plans to help students identify a concept of ownership and operation. Instruction focuses on developing a menu, planning, design layout, pricing, and marketing plan detailing market research, positioning, product mix, and lifecycle. Other topics include: purchasing and control, staff management, food cost, purchasing specs, guidelines, inventory POS systems, leadership, hiring practices, recruitment, staff organization, finance and accounting, service management, customer satisfaction; beverage and wine service; wine tasting and appreciation; collaboration with architects, designers, and contractors; capital budgeting, equipment, and kitchen design; legal aspects of food service; real estate, labor relations, and contracts. The program culminates with the preparation of a full business plan for a food service enterprise.

Credit recommendation: 

Version 1: In the lower division baccalaureate/associate degree category, 14 semester hours, distributed as follows: 5 semester hours in Operational Management or Food Service Management, 2 semester hours in Marketing, 3 semester hours in Business, Business Law, or Business Logistics, 2 semester hours in Food Service Sanitation/Safety, and 2 semester hours in Finance, Accounting, or Cost Control (8/12). Version 2: In the lower division baccalaureate/associate degree category, 16 semester hours, distributed as follows: 3 semester hours in Food and Beverage Management, 3 semester hours in Food Service Marketing, 3 semester hours in Supervision, 1 semester hour in Serv Safe, 3 semester hours in Purchasing and Cost Control, and 3 semester hours in Introduction to Hospitality Accounting (10/17 revalidation).  

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