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 & Sanitation | 2 |
FSM130 | Professional Bar and Alcohol Management | 3 |
FSM154 | Foodservice Nutrition | 3 |
FSM155 | Foodservice Accounting | 3 |
FSM222 | Foodservice Cost | 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 Foundation 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 and Business Math | 3 |
PY125 | Interpersonal Relations | 3 |
| Natural & Physical Science Requirement | 4 |
FSM100 | Introduction to the Foodservice Profession | 2 | FSM115 | Purchasing and Receiving | 2 |
FSM110 | Professional Dining Room Service: Theory | 2 | FSM154 | Foodservice Nutrition | 3 |
FSM110L | Professional Dining Room Service: Laboratory | 1 | FSM155 | Foodservice Accounting | 3 |
FSM120 | Food Safety & Sanitation | 2 |
|
| |
FSM130 | Professional Bar and Alcohol Management | 3 |
|
| |
Total | 16-17 |
| Total | 15 | |
Year 2 | |||||
Semester 3 | Semester 4 | ||||
Course # | Course Name | Credits | Course # | Course Name | Credits |
CO125 | Introduction to Human Communication and Speech | 3 | Literacy for Life | 3 | |
FSM222 | Foodservice Cost | 3 | FSM254 | Foodservice Marketing | 3 |
FSM240 | Menu Planning | 3 | CUL160 | Culinary Foundations II | 2 |
FSM270 | Foodservice Human Resource Management | 3 | FSM292 | Foodservice Practicum | 4 |
CUL140 | Culinary Foundation I | 2 | FSM299 | Foodservice Management Capstone | 3 |
Total | 14 | Total | 15 | ||
PROGRAM TOTAL | 60-61 | ||||
