Programs

Food Management (Certificate Program) | Academic Programs | Monroe Community College
FOOD MANAGEMENT
Certificate Program
Department: Hospitality

CIP Code: 19.0505

MCC Program Code: HM08

NYSED Code (BRI): 01226

Admissions
To apply to this Major now, apply here.

New, Transfer, or Re-admit students should contact Admissions at 585-292-2200 or admissions@monroecc.edu.

Continuing students should contact Hospitality for more information.

To apply for a Major change, click here.
Description

The Food Service Management Certificate program is designed for the student who has sufficient work experience in the production and service areas of the food industry and who would like to gain a deeper insight into food management areas for job enrichment, promotional consideration or possible future positions.
(Housed in the Hospitality Department)

Program Learning Outcomes

1) Demonstrate the ability to apply proper food handling techniques.
2) Apply different cooking techniques and predict their outcome.
3) Discuss current trends in the food service industry from a menu planning perspective.
4) Assess the factors that influence healthy food choices throughout the life cycle.
5) Demonstrate the basic fundamentals of cooking in a professional kitchen.
6) Provide basic supervision of employees in the hospitality environment.
7) demonstrate basic accounting skills.
8) Undertake basic activities associated with food purchasing, storage and handling in a hospitality environment.

Employment Potential

For related jobs: careercoach.monroecc.edu
Occupational Resource: http://www.onetonline.org

Requirements for Program Entrance

Pre-Algebra (1 year high school math or placement into Level 3 Math at MCC).


Distribution RequirementsCredit Hours
FIRST SEMESTER: 18 Credit Hours
FSA 103 Culinary Arts I: Fundamentals of Food Preparation5
FSA 106 Food Safety and Sanitation1
FSA 107 Menu Planning3
FSA 205 Purchasing, Storage and Handling3
ENGLISH ELECTIVE3
PSYCHOLOGY ELECTIVE3
Total18
SECOND SEMESTER: 17 Credit Hours
FSA 117 Basic Consumer Nutrition 3
ACC 101 Accounting Principles I OR
ACC 110 Fundamentals of Accounting I AND ACC 111 Fundamentals of Accounting II OR
ACC 130 Introductory Accounting and Financial Analysis
4
C E 260 Cooperative Education-Hospitality Management*4
HSP 201 Hospitality Human Resources Management3
FSA/GLF/HTL/HSP/TVL ELECTIVE3
Total17
TOTAL CREDITS 35

* CE 260 can be taken during the summer

NOTE: Please see Hospitality Management A.A.S. Degree – Food Service and Culinary Arts, for a degree option to the Certificate program.

For information related to cost, success rate, and student debt in this program, please visit Food Management - Gainful Employment Information.

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