Hospitality Management - Culinary/Nutrition Science Management Option | Jefferson State Community College

Skills & Competencies

Skills developed through this program

Auto-populatedfrom O*NET via SOC 35-1011.00

Skills

CoordinationSocial PerceptivenessSpeakingManagement of Personnel ResourcesService OrientationMonitoringTime ManagementCritical ThinkingActive ListeningNegotiationReading Comprehension

Knowledge

Customer and Personal ServicePersonnel and Human ResourcesAdministration and ManagementFood ProductionProduction and ProcessingEnglish LanguageMathematics

Abilities

Oral ExpressionProblem SensitivityOral ComprehensionInformation OrderingDeductive ReasoningSpeech ClaritySpeech RecognitionWritten ComprehensionInductive ReasoningNear VisionWritten ExpressionFluency of Ideas

Tasks

Monitor sanitation practices to ensure that employees follow standards and regulations.
Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
Supervise or coordinate activities of cooks or workers engaged in food preparation.
Answer inquiries pertaining to hotel policies and services, and resolve occupants' complaints.
Participate in financial activities, such as the setting of room rates, the establishment of budgets
Confer and cooperate with other managers to ensure coordination of hotel activities.

Technology

Financial analysis softwareElectronic mail softwareTime accounting softwareAnalytical or scientific softwareData base user interface and query softwareAccounting softwareFacilities management softwareCustomer relationship management CRM software

Tools

Apple corersBlast chillersBlendersBone sawsBoning knivesBox gratersBraziersBread slicersBroilersCake decorating toolsCappuccino makersCarbonated beverage dispensersChefs' knivesCommercial coffee grindersCommercial coffeemakers10-key calculatorsCash registersCredit card processing machinesDesktop computersHandheld computersLaptop computersMulti-line telephone systemsPersonal computersPrivate automatic branch exchange PABX systemsVoice mail systems

Work Values

IndependenceRecognitionAchievementRelationshipsWorking ConditionsSupport

Career Pathways

Occupations this program prepares you for

Auto-populatedfrom O*NET + BLS

Occupations matched to this program, with median wage, top wage, growth, and openings
SOC	Occupation	Method	Wage	Growth	Openings
Match confidence: medium35-1011.00	Chefs and Head Cooks	title_inference	$60,990 median$96,030 top	+7.1%	1,400
Match confidence: medium11-9081.00	Lodging Managers	title_inference	—	—	—

Program Pathways

Credentials this program stacks toward

No program pathways.

What You'll Learn

Key competencies developed through this program

Auto-populatedfrom NSX Competency Framework

Mastery: developing (Level 2)(based on Certificate)

Sanitation standards and health code regulations — monitor employee practices routinely and address minor violations on the kitchen floor.
Junior cooks and prep staff — coordinate daily task assignments and workflow to maintain steady output during service periods.
Received food products — check quantity and quality against invoices and specifications with minimal oversight, flagging discrepancies to management.
Food and supply requisitions — prepare and submit purchase orders based on production schedules and current inventory levels.
Station equipment and work areas — inspect at the start and end of each shift to confirm conformance to cleanliness and safety standards.
Standard and modified recipes — execute consistently across familiar menu items, adapting quantities for varying cover counts.
New kitchen employees — demonstrate proper preparation, cooking, and plating techniques in a hands-on training context.
Food cost estimates for routine menu cycles — calculate using ingredient yields, unit costs, and production quantities in a spreadsheet.
Time management strategies — apply across concurrent station tasks to ensure all dishes reach service windows on schedule.
Customer and dietary feedback relayed by front-of-house staff — interpret and communicate relevant adjustments to the kitchen team.

Program Details

Detailed information about this program

No detailed information available.

Requirements

What you need to earn this credential

No requirements listed.

Financial Aid

Eligible funding programs

No funding information available.

Scholarships

No scholarships listed.