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

» ServSafe - Manager - 3pts
» Occupational Safety and Health Administration (OSHA) - 10-Hour - 1pt

» CPR First Aid - 1pt
» ServSafe - Food Handler - 1pt

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

View All Career Trees

Level I Instructor

Instructor: Sam Gianettino

Level II Instructor

Instructor: Jalena Lasko

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