Food Service Management

Why a degree in Food Service Management?

This program culminates in an Associate of Applied Science Degree. This program combines theory, practical training, and industry experience to prepare students for entry-level and management positions in the diverse and dynamic hospitality industry. Technical subject areas include introduction o the industry, basic baking, patisserie, cost control, dining room service, Garde manger, nutritional cooking, fundamental cooking principles, short order cookery, a la carte stations, menu planning, supervised internship, and the recognized certificate awarded by the National Restaurant Association Educational Foundation.

This degree is designed to continue principles taught in the Culinary Arts certificate program. The spectrum of learning is expanded to include more in-depth professional studies, which increases employment options. Accreditation by the American Culinary Federation ensures graduates’ eligibility for certification as an ACF “Certified Culinarian”.

Sample Occupations

  • Pantry Cook
  • Dietary Aide
  • Food and Beverage Director
  • Delicatessen Clerk
  • Food and Nutrition Services
  • Kitchen Management
  • Restaurant Management
  • Short Order Cook
  • Catering Manager

Professional Associations