Additional information available on the Culinary Arts Department website.
Students will be required to have completed, or demonstrated proficiency equivalent to the completion of College Readiness in English, College Readiness for Quantitative Literacy, CUA 1000 , CUA 1001 and must pass the national ServSafe Certification prior to enrolling into future Culinary Arts lab courses. Students must see a faculty advisor before registering for this program.
This program is designed for students who seek employment as supervisor in food service management. Students will learn skills and understanding in cost controls, employee management, marketing, sanitation standards, basic nutrition, menu development, establishment concepts, customer and business legalities, catering, wine selection, basic cooking, and purchasing. Examinations will be given throughout the program.
Program Learning Outcomes
Upon completion of the Food Service Management certificate program, students should be able to:
- Create and supervise the execution of menus for different styles of food service establishments
- Recruit and supervise food service personnel
- Develop a marketing plan based upon common marketing models and research methods
- Plan and implement catering functions
- Discuss legal aspects of hospitality management
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