Food Service Management

Associate of Applied Science Degree
Recommended basic skills standards are
• AAA 090
• ENG 060
• MAT 030
• REA 090

Culinary Arts continues to be one of the fastest growing career fields in the world. The culinary profession is a field different from most others, as it demands unusual circumstances and lengthy hours. The traits necessary to become a Culinarian are dedication, endurance and ambition. Upon completion, the student will be able to work in a professional establishment as a second cook or station supervisor.

Students entering this course of study will be required to have completed, or demonstrated proficiency equivalent to the completion of ENG 060; MAT 030, and REA 090. Students must see a faculty advisor before registering for this program.

The AAS Degree Program focuses on the aspect of management in a professional food service operation. Students will be trained in the following areas of study; basic food prep, sanitation, cost controls, purchasing, legal aspects, nutrition, catering, beverages management, and supervision skills.  Students will also be required to complete an on the job internship prior to graduation.

Students may also take the national examinations by the National Restaurant Association Educational Foundation throughout the degree.  Students that complete and pass the required exams will be eligible to receive the Manage First Professional Credential with the documentation of 800 hours industry related training.

Students entering this course of study will be required to have completed, or demonstrated proficiency equivalent to the completion of ENG 060; MAT 030, and REA 090. Students must see a faculty advisor before registering for this program.

General Education Courses

Additional required courses

Certificate

This program is designed for students who seek employment as supervisor in foodservice 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. Please contact a faculty advisor before registering for this program.