Mar 13, 2025  
2024-2025 Catalog 
    
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2024-2025 Catalog

Restaurant Operations (RSTCC)

Location(s): Fort Omaha Campus

Award: Career Certificate
Pathway to Associates Degree: Sustainable Culinary Management (COOK1)
Academic Focus Area: Business

 

The Restaurant Operations Career Certificate embraces the live-time, guest-centered, hands-on environments where early-career culinary professionals grow into seasoned operators and valuable contributors in the restaurant and foodservice industry.

 

Graduation Requirements
To earn this degree, a student must complete all required courses.
Total credit hours required: 25.5
 

Recommended Curriculum Plan

 

Links to Additional Resources

 

Major Requirements - 25.5 credits

Recommended Curriculum Plan

Restaurant Operations (RSTCC)

The following plan is designed to be the most direct path to degree completion and is based on a fall, winter, spring or summer quarter start. Students are expected to meet with their student success navigator or advisor to plan a customized course schedule that meets their specific needs. For more information or assistance with registering, please call 531-622-2400. 

Program Level Student Learning Outcomes

  1. Passionately and confidently approach any task - in the kitchen, bakery and dining room - synthesize previous lessons, evaluate what needs to be done, and produce excellent results.In a paragraph, summarize the knowledge, program level student learning outcomes, and skills students are expected to achieve.
  2. Openly and purposefully create, recognize and nurture healthy work environments and teams by upholding cultural identity (bringing my whole self), celebrating inclusion (helping others bring their whole selves), demonstrating a strong growth mindset (willingness to get better) and a fierce work-ethic (willingness to keep going in the face of adversity).
  3. Humbly and positively engage others to discover their needs & expectations to create spectacular experiences.
  4. Respectfully and carefully steward resources - products, people and places - for maximum long-term economic and environmental benefit.
  5. Professionally and collaboratively integrate business planning tools into restaurant and foodservice operations