Food Service Management Overview (6115)
This Program is no longer accepting students.
Type of Award
CCC - College Credit Certificate (CIP 0252090503)
Program Website
www.pbsc.edu/CareerPathways/Industry
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
- Have a standard high school diploma or GED;
- Complete an Application for Admission, located at www.pbsc.edu/Admissions.
- For additional information regarding admission requirements refer to the Admissions section of this catalog.
Completion Requirements
Students must successfully complete all courses listed in the catalog for this program.
For more details about graduation requirements please refer to the Graduation section of this catalog.
Program Length
Approximate program length is one year.
Location
The program is offered at the Lake Worth campus.
For More Information
Professor Laird Livingston, Program Chair, livingsl@palmbeachstate.edu, (561) 868-3353
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.pbsc.edu/CareerCenter
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 |
| FOS1201 | Food Service Sanitation (AS) | 2 Credits |
| FSS1220 | Professional Cooking Theory (AS) | 3 Credits |
| FSS1220L | Professional Cooking Lab (AS) | 3 Credits |
| HFT1850C | Dining Room Management (AS) | 3 Credits |
| FSS1221C | Quantity Food Production 1 (AS) | 3 Credits |
| FSS2242C | International Foods (AS) | 3 Credits |
| FSS2500 | Food and Beverage Cost Control (AS) | 3 Credits |
| HFT2434 | Club Management (AS) | 3 Credits |
| FSS2105 | Purchasing for the Hospitality Industry (AS) | 3 Credits |
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 |
| FOS1201 | Food Service Sanitation (AS) | 2 Credits |
| FSS1220 | Professional Cooking Theory (AS) | 3 Credits |
| FSS1220L | Professional Cooking Lab (AS) | 3 Credits |
| HFT2434 | Club Management (AS) | 3 Credits |
| FSS1221C | Quantity Food Production 1 (AS) | 3 Credits |
| Or | |
| HFT1850C | Dining Room Management (AS) | 3 Credits |
Term Two - Spring (Year One) (Credits: 15)
| HFT1850C | Dining Room Management (AS) | 3 Credits |
| Or | |
| FSS1221C | Quantity Food Production 1 (AS) | 3 Credits |
| FSS2105 | Purchasing for the Hospitality Industry (AS) | 3 Credits |
| FSS2500 | Food and Beverage Cost Control (AS) | 3 Credits |
| FSS2242C | International Foods (AS) | 3 Credits |
| Electives | 3 credits |
Total Credit Hours: 30