MCC CURRICULUM OVERVIEW
FOOD MANAGEMENT
CERTIFICATE PROGRAM - Certificate Program
Program Code: HM08
| 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/HSP/HTL//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.
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/