Restaurant and Foodservice Management
Associate in Science
Career/Technical (Major Code: B1821)
Prepares students with the operational and managerial capabilities needed to succeed in food and beverage management or ownership. Types of facilities include restaurants, cafes, catering/ events operations, hotels, cafeterias, and any other business that offers food and beverage.
Program Student Learning Outcome
- Demonstrate teamwork, planning, purchasing, production, and service in the culinary industry.
| Code | Title | Units |
|---|---|---|
| Program Requirements | ||
| HTM 150 | INTRODUCTION TO HOSPITALITY AND TOURISM MANAGEMENT | 3 |
| HTM 156 | FOOD AND BEVERAGE BUSINESS MANAGEMENT | 3 |
| CA 181 | FOOD SERVICE SAFETY, SANITATION, AND NUTRITION | 1 |
| CA 183 | CULINARY PROCUREMENT, COST CONTROL, AND MENU MANAGEMENT | 3 |
| BUS 140 | BUSINESS LAW/THE LEGAL ENVIRONMENT OF BUSINESS | 3 |
| BUS 212 | BUSINESS COMMUNICATION | 3 |
| BUS 290 | WORK EXPERIENCE IN BUSINESS I | 2-4 |
| Select one of the following: | 3 | |
| LEADERSHIP AND SUPERVISION | ||
| INTRODUCTION TO EVENT AND CONVENTION PLANNING | ||
| HOTEL AND LODGING MANAGEMENT | ||
| Total Units | 21-23 | |
To earn an associate degree, additional general education and graduation requirements must be completed.