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Restaurant/Institutional Food Management
Khatri, Vinod
Program Director, Restaurant Food Management
Phone: (409) 839-2045
Office:
Address: MC215, Beaumont, Texas, 77710

This program is designed to prepare students for entry-level supervisory positions in the food service industry. A number of scholarships for students who wish to enroll in this program are available. Several courses can result in certifications from nationally recognized hospitality organizations. The AAS degree requirements are spaced over a two-year period.

An Associate of Applied Science Degree in food management will qualify students for a wide variety of careers in areas of the food service industry including catering, school or hospital food service, fast food and restaurants. A certificate of completion in food service is available and is THEA-waived.

Lamar Institute of Technology also requires students to register for the College Success Skills Course in their first semester. The course is designed to provide students with a thorough orientation to the campus, postsecondary education, and the classroom skills necessary for success. Students must earn a 'C' or better in all cources in the degree plan.

General Education Courses

COSC 1301

Microcomputer Applications

3:3:0

DORI 0200

College Success Skills+

2:2:0

ENGL 1301

Composition I

3:3:0

HUMA 1315

Fine Arts Appreciation

3:3:0

MATH 1332

Contemporary Math I

3:3:0

SOCI 1301

Introductory Sociology

3:3:0

SPCH 1315

Public Speaking or Business/Professional Presentations

3:3:0

+ Institutional requirement.

Program Requirement

CHEF 1401

Basic Food Preparation

4:2:4

CHEF 1305

Sanitation & Safety

3:3:0

CHEF 2301

Intermediate Food Preparation**

3:1:5

FDNS 1305

Nutrition

3:3:0

HAMG 1321

Intro to the Hospitality Industry

3:3:0

HAMG 1340

Hospitality Legal Issues

3:3:0

HAMG 2305

Hospitality Management & Leadership

3:3:0

HAMG 2307

Hospitality Marketing & Sales

3:3:0

RSTO 1301

Beverage Management

3:3:0

PSTR 1302

Cake Baking & Production++

3:2:4

RSTO 1306

Facilities, Layout & Design

3:3:0

RSTO 1321

Menu Management

3:3:0

RSTO 1325

Purchasing for Hospitality Operations

3:3:0

RSTO 2264

Practicum+

2:0:16

RSTO 2307

Catering

3:3:0

RSTO 2405

Management of Food Production & Service***

4:2:4

*** Prerequisite CHEF 2301

+ Capstone course.

** Prerequisites: CHEF 1401 and CHEF 1305.

++ Prerequisite: CHEF 1305.