Food Service Management Overview (6115)
Type of Award
CCC - College Credit Certificate
Program Website
www.palmbeachstate.edu/career-pathways/pathway-business/default.aspx
Program Description
This certificate is designed to introduce food service management concepts. The courses will provide a broad range of skills and knowledge that will be needed to enter into an entry-level management position.
Course content includes sanitation, food production, dining room service and management, and cost control practices.
Admission Requirements
Completion Requirements
Students must successfully complete all courses listed in the catalog for this program.
Program Length
Approximate program length is one year.
Location
The program is offered at the Lake Worth campus.
For More Information
Professor Danny Fontenot, fontenod@palmbeachstate.edu, (561) 868-3353
Professor Heidi Ladika-Cipolla, cipollah@palmbeachstate.edu, (561) 868-3351
Employment Opportunities
Employment opportunities include restaurants, hotel food service, country club kitchen management, catering management, or retail food production.
Career Path Notes
Courses earned in this certificate will transfer directly into the Associate of Science (A.S.) degree in Hospitality and Tourism Management.
Career Center
www.palmbeachstate.edu/Career
For more information about employment opportunities including job outlook and salary information visit: Occupational Outlook Handbook: www.bls.gov/ooh
O-Net Online: www.onetonline.org
Required courses:
Required Courses (Credits: 27)
| HFT1000 | Introduction to the Hospitality Business (AS) | 3 credits (3 lecture hours) |
| FOS1201 | Food Service Sanitation (AS) | 2 credits (2 lecture hours) |
| FSS1220 | Professional Cooking (AS) | 2 credits (2 lecture hours) |
| FSS1220L | Professional Cooking Lab (AS) | 1 credits (2 lab hours) |
| HFT1850C | Dining Room Management (AS) | 3 credits (2 lecture hours, 4 lab hours) |
| FSS1221C | Quantity Food Production 1 (AS) | 4 credits (2 lecture hours, 4 lab hours) |
| FSS2242C | International Foods (AS) | 3 credits (1 lecture hour, 4 lab hours) |
| FSS2500 | Food and Beverage Cost Control (AS) | 3 credits (3 lecture hours) |
| HFT2434 | Club Management (AS) | 3 credits (3 lecture hours) |
| FSS2105 | Purchasing for the Hospitality Industry (AS) | 3 credits (3 lecture hours) |
Electives (Credits: 3)
Electives: select from courses with the prefixes FSS or HFT.
Total Credit Hours: 30
Course Sequence
Term One - Fall (Year One) (Credits: 15)
| HFT1000 | Introduction to the Hospitality Business (AS) | 3 credits (3 lecture hours) |
| FOS1201 | Food Service Sanitation (AS) | 2 credits (2 lecture hours) |
| FSS1220 | Professional Cooking (AS) | 2 credits (2 lecture hours) |
| FSS1220L | Professional Cooking Lab (AS) | 1 credits (2 lab hours) |
| HFT1850C | Dining Room Management (AS) | 3 credits (2 lecture hours, 4 lab hours) |
| FSS1221C | Quantity Food Production 1 (AS) | 4 credits (2 lecture hours, 4 lab hours) |
Term Two - Spring (Year One) (Credits: 15)
| FSS2242C | International Foods (AS) | 3 credits (1 lecture hour, 4 lab hours) |
| FSS2500 | Food and Beverage Cost Control (AS) | 3 credits (3 lecture hours) |
| HFT2434 | Club Management (AS) | 3 credits (3 lecture hours) |
| FSS2105 | Purchasing for the Hospitality Industry (AS) | 3 credits (3 lecture hours) |
| Electives | 3 credits |
Electives: select from courses with the prefixes FSS or HFT.
Total Credit Hours: 30