The Foodservice Management Program prepare students for culinary arts and entry-level management positions in the diverse field of foodservice including restaurants, clubs, institutions and other managed services. Upon graduating from this program, students will be able to use a hands-on approach to identify, define and appropriately handle a vase variety of food product and equipment used in the commercial kitchen, dining room and bakeshop. Students will understand current industry standards as well as legal and ethical issues involved in the safe handling and service of food and beverages. Students will undertake a teamwork-based business approach to identify, define, respond to and evaluate problems and resolutions in various foodservice industry situations, as well as to further an understanding of professional development in the industry. Students will be able to use generic business skills as well as functionally-based hospitality industry skills to define relationships between situations and understand professional terminology and concepts within the industry. Students will use mathematics and a business-oriented approach to identify, define, respond to and evaluate problems in reaching resolutions to global hospitality industry problems; understand the current ethical, social, and nutritional issues in the hospitality industry; and communicate effectively with colleagues and customers using a variety of information resources. Students will possess the tools to work effectively in an organization and as a member of a team, and have first-hand industry experience.
A.S. in Hospitality Management
Contact: Kristine Ricker Choleva, (413)552-2565, firstname.lastname@example.org
This course is the first half of the college composition sequence and focuses on expository writing, critical thinking, and research, with emphases on the following: critical reading and interpretation of nonfiction texts; engaging with and analyzing texts; using summary, paraphrase, and quotation; finding, evaluating and documenting sources; and writing with purpose. Students will produce approximately 3000 words of formal written work, including a documented research paper of at least 1250 words. 4 class hours
This course is the second half of the first-year composition sequence and focuses on comprehending literary works, thinking critically, and writing analytically. The emphasis is on writing critically about fiction, poetry, and drama. Frequent short essays are assigned, amounting to a total of approximately 3000 words.
Introduction to the study and principles of behavior. Topics include general principles of scientific investigation; physiological bases of behavior including sensation, perception, learning, emotion, and motivation; development; individual differences; attitudes; and group dynamics.
A scientific examination of human social phenomena. Major topics include interaction, statuses and roles, groups, social institutions, culture, socialization, social control, conforming and deviant behavior, collective behavior, social inequality, demography, social change, urbanism, industrialism and globalization.
Select from the following courses: ANT 101, ANT 103, ANT 110, ANT 114, ANT 120, ANT 130, ANT 150, ANT 250, CRJ 110, CRJ 117, CRJ 208, CRJ 210, CRJ 217, ECN 100, ECN 101, ECN 102, ECN 120, ECN150, ECN 250, GEO 110, GRT 110, GRT 120, HON 206, HSV 205, HSV 208, HSV 210, HSV 212, HSV 226, LAW 215, POL 101, POL 110, POL 120, POL 125, POL 140, POL 150, POL 230, PSY 110, PSY 203, PSY 210, PSY 215, PSY 216, PSY 217, PSY 218, PSY 220, PSY 222, PSY 224, PSY 225, PSY 230, PSY 233, PSY 242, PSY 250, PSY 260, PSY 265, PSY 270, SOC 110, SOC 130, SOC 204, SOC 208, SOC 210, SOC 213, SOC 214, SOC 215, SOC 220, SOC 240, SOC250, SSN 120, SSN 230, WST 100, WST 215, WST 217
Laboratory Science [E] ElectivesAST 110, AST 140, BIO 101, BIO 102, BIO 106, BIO 107, BIO 108, BIO 110, BIO 111, BIO 120, BIO 130, BIO 215, BIO 217, BIO 218, BIO 222, BIO 223, BIO 229, BIO 230, BIO 243, CHM 101, CHM 102, CHM 113, CHM 114, CHM 121, CHM 124, CHM 221, CHM 222, CHM 224, EGR 110, EGR 111, ESC 110, ESC 111, ESC 115, ESC 120, ESC 130, ENV 120, ENV 124, ENV 137, ENV 138, ENV 140, ENV 253, FRS 100, FRS 101, FRS 110, FRS 201, PHS 101, PHS 102, PHS 111, PHS 112, PHS 201, SEM 110, SEM 111, SEM 116, SEM 130, SUS 101, SUS 102, SUS 103, SUS 116, SUS 216
Laboratory Science [E] ElectivesAST 110, AST 140, BIO 101, BIO 102, BIO 106, BIO 107, BIO 108, BIO 110, BIO 111, BIO 120, BIO 130, BIO 215, BIO 217, BIO 218, BIO 222, BIO 223, BIO 229, BIO 230, BIO 243, CHM 101, CHM 102, CHM 113, CHM 114, CHM 121, CHM 124, CHM 221, CHM 222, CHM 224, EGR 110, EGR 111, ESC 111, ESC 115, ESC 120, ESC 130, ENV 120, ENV 124, ENV 137, ENV 138, ENV 140, ENV 253, FRS 100, FRS 101, FRS 110, FRS 201, PHS 101, PHS 102, PHS 111, PHS 112, PHS 201, SEM 110, SEM 111, SEM 116, SEM 130, SUS 101, SUS 102, SUS 103, SUS 116, SUS 216
Introduces financial accounting with emphasis on the collection, classification, summarization, and reporting of financial information about a specific business. The use of journals, ledgers, working papers, and financial statements is illustrated.
An introductory, hands-on course designed to provide an overview of microcomputer hardware and software currently available and to provide hands-on exposure to internet, e-mail, operating system, word processing spreadsheets, database and graphics applications. Students will not receive credit for CSI 111 and BUS 115. Keyboarding skills preferred, but not required.
An intensive course designed to prepare students for professional studies in the culinary arts. Focus will be on understanding characteristics of the ingredients used in food preparation as well as developing an appreciation of food as a sensory, cultural, and esthetic experience.
An intensive course designed to prepare students for professional studies in the culinary arts. Focus will be on developing proficiency in a number of basic food preparation techniques, then using that proficiency to prepare and present food items in a variety of settings. Students will be introduced to the various career opportunities that exist in the culinary arts.
An introductory course in human nutrition for the culinary arts student, foodservice management student, and foodservice professional. The course content focuses on the science of human nutrition as it relates to personal health, food preparation, menu planning, recipe modification, and the marketing of nutritious menu items within a commercial or institutional foodservice setting.2.5 Class Hours and 1.25 Lab Hours
An introduction to the science of nutrition as it applies to everyday life. Students will learn how to apply the logic of science to their own nutritional concerns. Topics include the six major nutrients: carbohydrates, fats, proteins, vitamins, minerals, and water. The course also will examine energy balance, weight control, the digestive process, nutrition fads, supplements, fiber, and disease as it relates to nutrition and fitness. A dietary computer application is used throughout the semester to track personal dietary, energy, and fitness.
Focus is on the mechanics of pursuing a career in the foodservice industry. Students will explore multiple career paths within the foodservice industry and learn how to manage and advance their careers successfully.
The fundamental principles and techniques underlying the cost control process of foodservice operations specifically within the context of food production and procurement. Topics include standards and controls, recipe costing, purchasing, food, beverage and cost percentages, foodservice financial statements, inventory control, and menu pricing.
An introduction to culinary and dining service skills as practiced in function settings. Students will participate in an ongoing series of special banquet and reception projects during which they will be coached through the food preparation and service required. 1 class hour per week and 35 clock hours in special events as assigned throughout the semester.
The fundamental principles and procedures for preparing baked goods, pastries, and desserts. Proper mixing and baking techniques, weights and measures, recipe conversion, terminology, function of ingredients, and baking science. Preparation and analysis of cookies, cakes, butter creams, icings, quick breads, yeast breads, and pastries. Appropriate for in-service professionals as well as cooks and students who desire further training in baking techniques. Lecture, demonstration, and laboratory methods insure that a firm base in both theory and practice of the baking arts is acquired.
A study of sanitation and safety problems encountered in the food service industry, with an emphasis on proper food handling techniques. A nationally recognized foodservice safety and sanitation exam-NRAEF is taken as part of the course.
This course is designed to teach culinary arts students to apply basic mathematics to specific applications in the foodservice industry. A brief review of basic math will be followed up by an introduction to US units of measure and metric conversions. Further subject matter will include weight/volume conversions, yield percentages, edible portion costs, recipe costing, and beverage calculations. Rules of thumb and common industry usages of the aforementioned skills will be explored.
Focus is on the role of personal development and professional behaviors in the foodservice industry. Students will be encouraged to seek appropriate employment or volunteer opportunities tailored to their individual interests and will acquire the tools necessary to achieving that goal. The course will emphasize such topics as locating potential employers, writing resumes and cover letters, conducting successful interviews and creating a working job search portfolio.
Builds on fundamental cooking and service techniques within a restaurant venue. Students are guided through planning, producing, and serving menu items in an a la carte setting. Emphasis is placed on traditional American and International dishes. Speed and accuracy of production, plate presentation, communication, and efficient service are main elements of study. Students will participate in a capstone group project in which they design and execute an a la carte menu.
An intensive study of both the technical and managerial skills used in banquet food production and service, with special emphasis on the planning and execution of a variety of special events. Topics covered include buffets, cocktail receptions, formal dinners, off-premises catering, and the control and service of wines and alcoholic beverages. One lecture hour per week and 70 clock hours in special events as assigned throughout the semester.
An introduction to the operation of hotels, motels, restaurants, resorts, and tourism. Emphasis on the development of the industry, current trends, and management responsibilities.
An opportunity to apply classroom theory in an actual work setting in a supervised position. Approximately 150 hours of work plus a 50-minute weekly seminar that includes presentation and discussion of topics related to success on the job as well as career exploration.
Each of the managerial functions--planning, organizing, directing, and controlling--is discussed from the standpoint of how all four interrelate to become the management process. Managerial skills necessary to accomplish these functions are also described, including human relations, decision making, and communication.
Students must pass the NRAEF ServSafe exam in order to complete the requirements for attaining the certificate. CUL 111 may be waived in lieu of an earned and valid ServSafe Certificate.
Students who intend to transfer should look at the following option: B051 Hospitality Management Transfer. The hospitality transfer option is a MassTransfer degree intended for UMass (2.7 GPA required) and other state schools, and is also the best option for transferability to other four-year programs.
Depending on the course selection 50% of this program can be completed online.