Restaurant & Food Service Operations

Restaurant & Food Service Operations

Program Description
» Craft amazing and fun foods using flames, knives, and creative chemistry.
» Be a key part of the team that plans, prepares, and manages unique dining experiences in an on-campus restaurant.
» Express creativity by designing menus, preparing meals, organizing catered events, and baking customized pastries.
CAREER FOCUS: Prepared for immediate employment, advanced certifications, and further education
Program Courses
» Catering and Banquet Service Ops
» Contemporary Cuisine
» Hospitality and Tourism Capstone
» Dining Room Service Operations
» Baking and Pastry Arts
View: Academic Courses  
 
Certifications & Credentials
» National Restaurant Association - ServeSafe - 3pts
» CPR First Aid - 1pt
» ServeSafe - Food Handler
 
College Credit Opportunities*
Hocking College - Articulation Agreement
» CULA 2270 Catering & Banquet Management (3h)
» CULA 1113 Fundamentals of Cuisine (3h)
» CULA 1115 Baking Development; Breads & Pastries (3h)
Zane State College - Articulation Agreement 
» CULA 1020 Orientation to Culinary Arts (1h)
» CULA 1040 Sanitation (2h)
» CULA 1060 Fundamentals of Food Preparation (3h)
» CULA 2020 Food and Beverage Cost Control (2h)
» CULA 1080 Professional Baking (2h)  
*Note: Qualifications Apply  
 
Career Opportunities
Level I Instructor 
Instructor: Sam Gianettino

Level II Instructor 
 
Instructor: Jalena Laipply
Teaching since: 2015
Teaching at Mid-East since: 2015
Credentials: Career-Technical Education License - The Ohio State University, Restaurant Food Service Management Associates Degree - Columbus State Community College, Menu and Event Planning Certification - Columbus State Community College, Deaf Culture Certification - Columbus State Community College
Field Experience: 7 Years in Industry Experience 
Hobbies/Interests: Baking & Cooking, Family Time on the Farm, Hunting
Family Graduates of Mid-East: Joseph Laipply, Brother - Powerline 
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