Course Breakdown - Semester Three

February 15, 2016 - May 12, 2016

Food and Beverage Management

This class will focus on looking at the food and beverage establishment as a whole.  Students will learn how to create profitable menus, source food in a sustainable and profitable fashion, develop schedules, write standardized procedures, provide good/efficient service, and create a cost effective marketing and advertising strategy.

Hessel Bay Inn Preparations

May 16, 2016 - May 30, 2016

In this class, students will develop the plan and structure for the upcoming summer internship that will be in the facility at the Hessel Bay Inn. Students will also begin food preparations for the summer at this time. 

**Events may be held and attended at any approved time. Students must attend and participate in a minimum of 64 hours of events.