Hospitality, Food & Tourism
Pending professional review: this program and its curriculum has not yet been verified by a certified food-safety manager and industry professional. Study draft only.
Restaurant Management
9 mo full-time · 1350 clock hours. VT-BUILD-V1 #9754 (2026-09-27): courses, lessons and assessments written for the trade by the build hub; draft pending review.
Core curriculum
Food safety principles and sanitation practicescost control and financial managementmenu engineering and designprofit-and-loss analysisstaff recruiting, scheduling, and supervisionpurchasing and inventory managementpoint-of-sale systems operationmarketing for foodservice operationscommunication and professional skillsapplied math for the tradeworkplace safetycapstone projectexternship and worksite placementcertification exam preparation
Course & assessment plan
12 courses · 1,350 clock hours · tuition $14,070 COMPLIMENTARY (exam and licensing fees separate; see tuition). Universal core → one competency course per curriculum area → capstone → externship/clinical → exam prep. Open the full plan with every assessment.
Certification & licensure
| Credential | Type | Issuing body |
|---|---|---|
| AHLEI Hospitality Supervisor | Industry certification | American Hotel & Lodging Educational Institute |
| NRAEF ManageFirst | Industry certification | National Restaurant Association Educational Foundation |
| ServSafe Manager | Industry certification | National Restaurant Association |
Universal core (all programs)
| Module | Hours |
|---|---|
| Workplace safety (OSHA 10) | 10 |
| First aid / CPR / AED | 8 |
| Applied math & measurement | 40 |
| Technical reading & writing | 30 |
| Digital literacy (IC3/MOS) | 30 |
| Career readiness (NCCER Core / WorkKeys) | 30 |
Stackable pathways
Resort: Culinary Arts → Restaurant Management → Hotel & Hospitality Operations → Event & Tourism Management → Dry Cleaning / Laundry & Textile Care
Kitchen & Bar: Baking & Pastry → Culinary Arts → Bartending & Beverage → Restaurant Management
