Foodservice Management Option
Associate of Science Degree
A sanitation certificate such as ServSafe or equivalent is required for this associate degree.
To Achieve the Associate in Science
Upon completion of the following courses with at least a ‘C’ grade in each course, the student will be awarded a Foodservice Management Option Associate in Science degree.
Program Learning Outcomes
Upon successful completion, the student will:
- practice proper basic principles of food safety (sanitation) and their application to food service operations and procedures.
- practice the principles and methods of food preparation emphasizing use of standardized recipes, industry production standards, and development of work skills.
- perform dining room service function using a variety of types of service and demonstrate an understanding of quality customer service.
- maximize nutrient retention in food preparation and storage and application of nutritional principles and to apply fundamentals to the preparation of a variety of products.
- demonstrate basic baking principles and to apply fundamentals to the preparation of a variety of products.
- have an understanding of a supervisor’s role and responsibilities in managing a food service operation.
Total Units: 29.5
Required Courses (including completion of the ServSafe exam)
||Introduction to the Foodservice Industry
||Food & Nutrition Orientation
||Foodservice Sanitation and Safety
||Food Service Production Theory I
||Food Service Production Theory II
||Food Service Production Laboratory I
||Advanced Food Service Practicum
||Food and Nutrition Internship
||Food Service Production Management
||Occupational Work Experience Education
||Introduction to Accounting I
||Special Projects and Studies