Food Service Management
What will you learn?
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. Students will gain first-hand industry experience, an understanding of professional development in the industry, and the ability to undertake a teamwork-based business approach to identify, define, respond to and evaluate problems and resolutions in various foodservice industry situations.
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
- Understand current industry standards as well as legal and ethical issues involved in the safe handling and service of food and beverages
- 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
- 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
- Communicate effectively with colleagues and customers using a variety of information resources
- Work effectively in an organization and as a member of a team
What will you do?
Transfer to a four-year college or university, or enter the workforce! Job and career options include:
- Food & Beverage Management
- Banquet & Catering Management
- Corporate & Event Planning
- Food Service Production
66 total credits
20 credits General Education Requirements + 46 credits Program Requirements
Depending on course selection, 50% of this program can be completed online.
General Education Requirements
This course explores the basic statements of an accounting system: the Balance Sheet, the Income Statement, and the Statement of Retained Earnings. Students will examine the accounting cycle with an emphasis on the methods of accumulating and summarizing data generated by business transactions. Students will apply their manual accounting skills to an automated accounting system using a learning management system. Areas of concentration will include adjusting entries, closing process, inventory analysis, merchandising transactions, cash control procedures, and receivables. Prerequisite: Eligibility for MTH 085
An intensive course designed to prepare students for professional studies in the culinary arts. Focus will be on understanding characterstics of the ingredients used in food preparation as well as developing an appreciation of food as a sensory, cultural, and aesthetic experience.
Prerequisite: Eligibility for MTH 085 and ENG 095 with a grade of C- or better, or adequate score on the reading comprehension portion of the placement examination. Additional Course Fee: $425.00 Uniforms and Tools (The fee is subject to change.)
Corequisite: CUL 115
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.
Prerequisite: CUL 100 with a C- or better. Co-requisite: CUL 115.
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. Prerequisites: CUL 100
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. Prerequisites: CUL 101 and CUL 115 with a grade of C- or better.
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.