Food Management

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)

Distribution Requirements	Credit Hours
FIRST SEMESTER: 18 Credit Hours
FSA 103 Culinary Arts I: Fundamentals of Food Preparation	5
FSA 106 Food Safety and Sanitation	1
FSA 107 Menu Planning	3
FSA 205 Purchasing, Storage and Handling	3
ENGLISH ELECTIVE	3
PSYCHOLOGY ELECTIVE	3
Total	18
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 Management	3
FSA/GLF/HTL/HSP/TVL ELECTIVE	3
Total	17
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.