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Food Service Management CCC

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 Laird Livingston, livinsl@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)

HFT1000Introduction to the Hospitality Business (AS)

3 Credits

FOS1201Food Service Sanitation (AS)

2 Credits

FSS1220Professional Cooking (AS)

2 Credits

FSS1220LProfessional Cooking Lab (AS)

1 Credit

HFT1850CDining Room Management (AS)

3 Credits

FSS1221CQuantity Food Production 1 (AS)

4 Credits

FSS2242CInternational Foods (AS)

3 Credits

FSS2500Food and Beverage Cost Control (AS)

3 Credits

HFT2434Club Management (AS)

3 Credits

FSS2105Purchasing for the Hospitality Industry (AS)

3 Credits

Electives (Credits: 3)

Electives

3 credits

Electives: select from courses with the prefixes FSS or HFT.

Total Credit Hours: 30

Course Sequence

Term One - Fall (Year One) (Credits: 15)

HFT1000Introduction to the Hospitality Business (AS)

3 Credits

FOS1201Food Service Sanitation (AS)

2 Credits

FSS1220Professional Cooking (AS)

2 Credits

FSS1220LProfessional Cooking Lab (AS)

1 Credit

HFT2434Club Management (AS)

3 Credits

FSS1221CQuantity Food Production 1 (AS)

4 Credits

Or

HFT1850CDining Room Management (AS)

3 Credits

FOS1201, FSS1220 and FSS1220L: Express A

FSS1221C or HFT1850C and HFT2434: Express B

Term Two - Spring (Year One) (Credits: 15)

HFT1850CDining Room Management (AS)

3 Credits

Or

FSS1221CQuantity Food Production 1 (AS)

4 Credits

FSS2105Purchasing for the Hospitality Industry (AS)

3 Credits

FSS2500Food and Beverage Cost Control (AS)

3 Credits

FSS2242CInternational Foods (AS)

3 Credits

Electives

3 credits

HFT1850C or FSS1221C and FSS2105: Express A

FSS2500 and FSS2242C: Express B

Electives: select from courses with the prefixes FSS or HFT.

Total Credit Hours: 30