Certificate Program


School(s): Applied Sciences & Technologies

CIP Code: 19.0505
MCC Program Code: HM08
NYSED Code (BRI): 01226
To apply to this Major now, apply here.

New, Transfer, or Re-admit students should contact Admissions at 585-292-2200 or

Continuing students should contact Hospitality for more information.

To apply for a Major change, click here.

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: Career Coach
Occupational Resource:

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

Distribution Requirements

Credit 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
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
C E 260 Cooperative Education-Hospitality Management*4
HSP 201 Hospitality Human Resources Management3

* 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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