Program Mission & Description
The Foodservice Management Program aligns with the National Restaurant Association (NRA) ManageFirst - a curriculum that is framed around a set of knowledge and skills identified by the restaurant industry as important for a successful career in the foodservice industry. By completing the NRA required 800-hour work experience, graduates have the option to earn the NRA ManageFirst Professional (MFP) or the Foodservice Management Professional (FMP) credential.
Program Student Learning Outcomes (SLOs):
Upon successful completion of the AS in Foodservice Management program, students will be able to:
Course Sequence by Semester
The Foodservice Management Program aligns with the National Restaurant Association (NRA) ManageFirst - a curriculum that is framed around a set of knowledge and skills identified by the restaurant industry as important for a successful career in the foodservice industry. By completing the NRA required 800-hour work experience, graduates have the option to earn the NRA ManageFirst Professional (MFP) or the Foodservice Management Professional (FMP) credential.
Program Student Learning Outcomes (SLOs):
Upon successful completion of the AS in Foodservice Management program, students will be able to:
- Perform foodservice manager tasks within a complex work environment.
- Manage resources to maintain fiscal responsibility as it relates to the foodservice industry.
- Model a customer-oriented work ethic.
| General Education Requirements | ||
| Course | Course Name | Credits |
| EN___ | English Composition Requirement | 3-4 |
| FSM145 | Culinary and Business Math | 3 |
| Literacy for Life Requirement | 3 | |
| CO125 | Introduction to Human Communication and Speech | 3 |
| SI___ | Natural & Physical Sciences Requirement | 4 |
| PY125 | Interpersonal Relations | 3 |
| Total | 19-20 | |
| Major Requirements | ||
| Course | Course Name | Credits |
| FSM100 | Introduction to the Foodservice Profession | 2 |
| FSM110 | Professional Dining Room Service: Theory | 2 |
| FSM110L | Professional Dining Room Service: Laboratory | 1 |
| FSM115 | Purchasing and Receiving | 2 |
| FSM120 | Food Safety and Sanitation | 2 |
| FSM130 | Professional Bar and Alcohol Management | 3 |
| FSM154 | Foodservice Nutrition | 3 |
| FSM155 | Foodservice Accounting | 3 |
| FSM222 | Foodservice Cost Control | 3 |
| FSM240 | Menu Planning | 3 |
| FSM254 | Foodservice Marketing | 3 |
| FSM270 | Foodservice Human Resource Management | 3 |
| FSM292 | Foodservice Practicum | 4 |
| FSM299 | Foodservice Management Capstone | 3 |
| CUL140 | Culinary Foundations I | 2 |
| CUL160 | Culinary Foundations II | 2 |
| Total | 41 | |
| Program Total | 60-61 | |
Course Sequence by Semester
| Year 1 | |||||
| Semester 1 | Semester 2 | ||||
| Course # | Course Name | Credits | Course # | Course Name | Credits |
| EN___ | English Composition Requirement | 3-4 | FSM145 | Culinary Math | 3 |
| PY125 | Interpersonal Relations | 3 | SI110/110L | Environmental Science / Laboratory | 4 |
| FSM120 | Foodservice Safety & Sanitation | 2 | FSM115 | Purchasing & Receiving | 2 |
| FSM100 | Intro. To Foodservice Profession | 2 | FSM154 | Foodservice Nutrition | 3 |
| FSM110 | Professional Dining Room Service | 2 | CUL140 | Foundation of Culinary Part 1 | 2 |
| FSM110L | Professional Dining Room Service Lab | 1 | CUL160 | Foundation of Culinary Part 2 | 2 |
| FSM130 | Professional Bar and Alcohol Management | 3 | |||
| Total | 16-17 | Total | 16 | ||
| Year 2 | |||||
| Semester 3 | Semester 4 | ||||
| Course # | Course Name | Credits | Course # | Course Name | Credits |
| CO125 | Introduction to Human Communication and Speech | 3 | CS151 | Windows Application | 3 |
| FSM222 | Foodservice Cost Control | 3 | FSM155 | Foodservice Accounting | 3 |
| FSM240 | Menu Planning | 3 | FSM254 | Foodservice marketing | 3 |
| FSM270 | Foodservices Human Resource Management | 3 | FSM292 | Foodservice Practicum | 4 |
| FSM299 | Foodservice Management Capstone | 3 | |||
| Total | 12 | Total | 16 | ||
| PROGRAM TOTAL | 60-61 | ||||
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