Restaurant/Hotel Management - Moraine Valley Community College

Restaurant/Hotel Management from Moraine Valley Community College is a Campus Certificate Resort Management degree that prepares you for a Hospitality career. Moraine Valley Community College?s Restaurant/Hotel Management Certificate Program prepares students for entry-level positions in the hospitality industry. Students have the advantage of using the college?s modern kitchen facilities in several courses. Practical classroom theory with hands-on experience provides for well-rounded training in the restaurant and hotel management field. This certificate program requires fewer credit hours to complete than an associate?s degree. Courses taken in this certificate program may be applied to Moraine Valley?s Restaurant/Hotel Management or Culinary Arts Associate in Applied Science degree program without loss of credit. Recent high school graduates may be eligible for college credit for selected Tech Prep courses completed in high school. Employment Outlook? Job openings for chefs, cooks, and food preparation workers are expected to be plentiful through 2014; however, competition should be keen for jobs in the top kitchens of higher end restaurants. While job growth will create new positions, primarily due to the expansion of family-casual dining, the overwhelming majority of job openings will stem from the need to replace workers who leave this large occupational group. Many chef, cook, and food preparation worker jobs are attractive to people seeking first-time or short-term employment, additional income, or a flexible schedule. Overall employment of chefs, cooks, and food preparation workers is expected to increase about as fast as the average for all occupations over the 2004-14 periods. Employment growth will be spurred by increases in population, household income, and leisure time that will allow people to more often dine out and take vacations. In addition, the large number of two-income households will lead more families to opt for the convenience of dining out. Projected employment growth, however, varies by specialty. The number of higher-skilled chefs and cooks working in full-service restaurants?those that offer table service and more varied menus?is expected to increase about as fast as the average. Much of the increase in this segment, however, will come from job growth in more casual dining, rather than up-scale full-service restaurants . Similarly, employment of food preparation workers will grow faster than the average reflecting diners desires for convenience as they shop for carryout meals in a greater variety of places?full-service restaurants, limited-service eating places, or grocery stores. Wages of chefs, cooks, and food preparation workers vary greatly according to region of the country and the type of food services establishment in which they work. Nature of Work? Chefs, cooks, and food preparation workers prepare, season, and cook a wide range of foods?from soups, snacks, and salads to entrees, side dishes, and desserts?in a variety of restaurants and other food services establishments. Chefs and cooks create recipes and prepare meals, while food preparation workers peel and cut vegetables, trim meat, prepare poultry, and perform other duties such as keeping work areas clean and monitoring temperatures of ovens and stovetops. Related Job Title? Assistant restaurant manager, assistant hotel manager, front desk supervisor, and food preparation worker. View more details on Moraine Valley Community College . Ask your questions and apply online for this program or find other related Resort Management courses.