MCC CURRICULUM OVERVIEW

FOOD MANAGEMENT

CERTIFICATE PROGRAM - Certificate Program

Program Code: HM08

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/HSP/HTL//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.

The online version contains the most current curriculum information as it is amended when updates are approved. View the online catalog at: https://www.monroecc.edu/academics/catalog/