Restaurant & Food Service Entrepreneurship (SIRES)-2019

Department Required Credits (27 for Major and 48 as Electives, 18 as Minor, Total 132 Credits)

Year Course Code Term Course Name Major Credits
First Year RES 110 Spring Intro to Restaurant Management O 3
BEV 110 Beverage Appreciation (E) O 2
MAR 110 Fundamentals of Restaurant Marketing (E) O 2
RES 120 Fall Restaurant Entrepreneurship O 3
CUL 120 Intro to Culinary Management (E) O 2
CUL 121 Culinary Fundamentals 1 (LAB) O 3/4
Second Year BEV 210 Spring Beverage Management Selection and SCM   3
SER 210 Fundamental of Services O 3
RES 210 Restaurant Concepts and Business Model Development (E) O 3
CUL 210 Culinary Fundamentals 2 (LAB) O 3
BEV 220 Fall Wine Sommelier   3
BEV 221 Analysis of Brewing   3
CUL 221 Intro to Baking, Pastry, Cake (LAB) O 3/4
ACC 220 Purchasing and Inventory Management O 3
CUL 222 Global Korean Cuisine (E) O 3
Third Year BEV310 Spring Spirits and Mixology   3
ACC310 Menu Planning and Cost Control O 3
SER 310 Advanced Dinning Services (E) O 3/4
STR 310 Strategic Business Plan Development and Pitch (E)   3
TOU 320 Fall Wine and Food Tourism   3
BEV 321 Traditional Korean Liqueur   3
MAR 320 Digital Marketing O 3
BUS 320 Business Analysis (E) O 3
FIN 320 Financial Management (E)   3
Final Year EVM 410 Spring Catering and Event Management O 3
CUL 410 Food Styling (E) O 3
HRM 410 HR in Restaurant Industry (E) O 3
MAR 410 Consumer Behaviour (E) O 3
BUS 420 Fall Entrepreneurial Business Plan Development (E) O 3
BUS 421 Practical Entrepreneurial of Business Plan (E) O 3
MAR 421 Entrepreneurial Sales and Marketing Project (E) O 3
ACC 420 Accounting (E) O 3