Culinary & Hospitality Management

Gain hands-on training in the culinary and hospitality management industry while earning a diploma or associate in applied science degree from Iowa Lakes Community College.

Are you looking to get skill-up, earn credentials and get back into the workforce? Iowa Lakes offers a culinary arts diploma and a hospitality management diploma and at 36 credits each, you can choose to pursue a one option — or both. At Iowa Lakes you have options!

The Culinary and Hospitality Management program offers a well- rounded experience in which you’ll learn the food service industry in-depth, from front-of-house operations to the kitchen and everything in between. This means you’ll develop knife and baking skills, knowledge of all things Midwest cuisine, how to plan a menu and much more.

As the longest-running program of its kind in Iowa, our coursework and student experience continue to evolve to meet the skills needed to succeed in the industry.

While studying the culinary and hospitality industries and learning new skills, you’ll become familiar with areas like:

  • Management
  • Customer Service
  • Food service sanitation
  • Menu planning and design
  • Food preparation
  • Business Planning
  • Purchasing

As you learn the ropes of the culinary industry in our top-notch facilities, you’ll gain experience particularly in Midwest cuisine. You’ll have access to two kitchens that are fully equipped with combi ovens, steam tables, dual platinum grills, broasters, tenderizers, mixers, convection ovens, and more.

The best part is that employment and placement rates are exceptional for students in our program. In fact, 95 percent of graduates have been placed in an industry demanding new employees. You can rest assured there will be a need for you in the workplace.

Faculty Contact

Jesse Grossnickle
Instructor | Culinary & Hospitality Management
712-852-5256 | jgrossnickle@iowalakes.edu

Program Details

PROGRAM LENGTH: 5 terms

DEGREE: Associate in Applied Science (66 credits)

CAMPUS: Emmetsburg

Internship/Practicum

Did You Know?

Starting Salary: $35,055 | Average Salary: $51,263

Projected Employment Growth: 1.1%

Accreditation: American Hotel & Lodging Association (AHLA), National Restaurant Association (NRA)

Special Certifications Available

Curriculum

Term 1

Credits: 3

This course addresses the responsibility of a food service worker/hospitality employee and the Safety and Sanitation knowledge required in the food and hospitality industry. Students will learn how to identify unsafe conditions and know various ways to correct or prevent them in the workplace. They will also take a national exam which will allow them to achieve the ServSafe Manager certificate, which is recognized across all 50 states.


Credits: 2

This course teaches students the basic skills of grilling, frying, broiling, sauteing, vegetable cookery, recipe conversion, recipe costing, and creating soups and stocks.  This course will identify standard equipment used in the food industry and how to set up, operate, break down, and clean the equipment.


Credits: 2

Dining service provides an avenue for personal and professional growth. The areas surveyed include grooming, appearance, attitude, and behavior. Related topics include setting up for service, serving the customer, taking orders, and cashiering, which occurs in catering functions and food service dining.


Credits: 3

Reviews the fundamentals of mathematics, including methods of figuring percent, discount, mark-up, mark-down and interest. Problems related to the hospitality industry.


Credits: 2

This course offers instruction in the proper use of knives and other culinary equipment and allows gradual growth and confidence in ability with the tools of the trade and allows all students to become proficient in this most important of tasks.


Credits: 1

Developing leadership, teamwork, communication, commitment and cooperation as required in the hospitality industry.

Grading: P/Q


Credits: 3

The fundamentals course develops the basic skills involved in a variety of communication situations, including oral presentations and interpersonal speaking.  Emphasis is placed on organization, audience analysis, vocal and physical delivery, listening, nonverbal communication, critical thinking, and methods of dealing with communication apprehension through class discussion and activities.


Credits: 3

This course examines both the theoretical and practical basis of speech communication, particularly public speaking. Emphasis is placed on speech preparation, organization, support, delivery, and audience analysis.


Credits: 3

Examines how humans communicate in one-on-one situations through personal and professional relationships.


Choose SPC 101, SPC 112 or SPC 122

Term 2

Credits: 3

Students are given the opportunity to apply human relations concepts and evaluate experience and observations. Social skills required in various occupational settings will be developed, emphasizing how appropriate personal attitudes lead to social and business success.


Credits: 3

CSC-110 is an introductory course that surveys a variety of topics to include history, hardware, software, terminology, com­munications, computer ethics, and societal impact of computers. In addition to computer literacy, students will complete hands-on modules using operating systems, word processing, database, presentation, and spreadsheet software; such as Microsoft Office programs.


Credits: 3

In a Windows environment, the focus of this course is to use hardware and software as business productivity tools. Training includes a hands-on introduction to computer applications vital in business and industry .The course covers computer terminol­ogy, operating system, email, and Internet applications .Hands on training is provided for software business applications includ­ing word processing, spreadsheet, database, and presentation software.


Credits: 3

Provides baking methods and lab experience in preparing bakery products. Emphasizes yeast products, quick bread, pies, cakes, pastry doughs, custards, puddings, and cookies. Stresses bakery procedures, weighing, measuring, using and care of equipment, sanitation, safety, simplifying work, costing, and producing high-quality baked products.


Credits: 1

Convenience Foods studies a variety of convenience items on the market today and teaches students methods for altering these products to improve quality and flavor. This course examines methods of incorporating these items in menus for timesaving and consistency. Students evaluate cost and quality compared to scratch baking.


Credits: 3

This course offers instruction in the fundamentals of basic cook­ing skills, use of equipment, kitchen safety and basic recipes that are foundations for all culinary learning.


Credits: 1

Developing leadership, teamwork, communication, commitment and cooperation as required in the hospitality industry.

Grading: P/Q


Credits: 3

Principles of Management provides the student with a conceptual framework for understanding the basic theories of management. Emphasis is placed on the internal and external environment, ethics, planning, goal setting, decision making, organizational structure, motivation and group dynamics, and effective control mechanisms for establishing and accomplishing business objectives.


Choose CSC 110 or BCA 212

Term 3

Credits: 3

Workplace experience (on-the-job training), is usually full-time, in a hotel, motel, restaurant or related business.

Prerequisites: Hotel/ Motel Restaurant Management Student and successful comple­tion of Sanitation exam


Term 4

Credits: 3

This course provides the student with the basic background of the nutrients which are essential in maintaining the physical and mental well-being of the human body.  An overview of the digestive processes and the relationship to each group of nutrients is presented.  Basic nutritional principles of food selection are studied with an emphasis on health promotion throughout the life cycle.  Students examine their personal eating habits and identify ways to promote a healthy nutritional status.


Credits: 3

This course will teach food preparation and professional standards at an advanced level. Skill areas addressed include knife cuts, industry-based equipment, kitchen management, and the preparation of soups, starches, vegetables, and proteins.


Credits: 2

Menu Planning and Design introduces the concepts of planning menus for institutional and restaurant food service operations with emphasis on customer expectations and how the menu planner identifies those in establishing a workable menu format. Topics include an overview of menu planning considerations, menu mar­keting and design, and specific criteria for selected restaurants and institutional menus.


Credits: 2

This course provides skills-based information clearly and logically, covering all of the essential topics and responses to today’s changing needs of the hospitality supervision industry.


Credits: 1

Developing leadership, teamwork, communication, commitment and cooperation as required in the hospitality industry.

Grading: P/Q


Credits: 3

An overview of the supervisory job. Basics of supervision and management, including effective human relations skills such as communication, motivation, improving performance and leading work teams. Centers on management functions of planning, orga­nizing, controlling and evaluating. Introduction to key supervisory techniques including delegation, appraisal and counseling.


Term 5

Credits: 3

This course emphasizes these processes: understanding how to find, analyze and pursue an opportunity; understanding oneself and personality characteristics of the “entrepreneur,” examining the environment for entrepreneurship. A case and experiential approach is used.


Credits: 2

This course will introduce students to all aspects of customer service in the business realm and in the hospitality industry. The students learn the major components of a customer-focused envi­ronment and the key elements of a service culture. In order to be better prepared for the future, students identify key trends that will impact customer service in the years to come.


Credits: 3

Purchasing is intended to promote an understanding of the managerial aspects of the hospitality purchasing activity. Emphasis is placed on the strategic selection and procurement considerations based on item need, value, and supplier information. The purchasing targets are food, beverage, supplies, equipment, services, and furnishings. Particular attention will also be given to product identification, the receiving, storing, and issuing sequence, and the technological applications and concepts in purchasing.


Credits: 2

This course will familiarize the student with all aspects of beverage service, including wine and alcohol laws. The basic mechanics of beverage preparation, sales, and promotion will be covered.


Credits: 2

Restaurant managers are responsible for the facility’s daily operation, including coordinating communication between the kitchen and dining room. They oversee inventory, order food, equipment, and supplies, handle employee relations and arrange schedules. This course prepares the student for managing a restaurant or hospitality establishment.


Credits: 1

Developing leadership, teamwork, communication, commitment and cooperation as required in the hospitality industry.

Grading: P/Q


Credits: 3

Living a healthy lifestyle, a basic overview of fitness activities, the health benefits of fitness activities, nutrition and stress. Each unit contains basic information, choices and application toward estab­lishing a healthier lifestyle.


† indicates a course that fulfills the diversity requirement. This course may also fulfill another general AA requirement.