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.
Program Requirements
HTM 150INTRODUCTION TO HOSPITALITY AND TOURISM MANAGEMENT3
HTM 156FOOD AND BEVERAGE BUSINESS MANAGEMENT3
CA 181FOOD SERVICE SAFETY, SANITATION, AND NUTRITION1
CA 183CULINARY PROCUREMENT, COST CONTROL, AND MENU MANAGEMENT3
BUS 140BUSINESS LAW/THE LEGAL ENVIRONMENT OF BUSINESS3
BUS 212BUSINESS COMMUNICATION3
BUS 290WORK EXPERIENCE IN BUSINESS I2-4
Select one of the following:3
LEADERSHIP AND SUPERVISION
INTRODUCTION TO EVENT AND CONVENTION PLANNING
HOTEL AND LODGING MANAGEMENT
Total Units21-23

To earn an associate degree, additional general education and graduation requirements must be completed.