Foodservice Management Option Associate of Science Degree
A sanitation certificate such as ServSafe or equivalent is required for this associate 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.
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.
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