Food Service Management

Associate in Applied Science

Designed to provide the skills needed to manage a restaurant or food service outlet, this degree puts graduates on the track to manage food service operations, such as those in hospitals, corporate cafeterias, upscale fast food operations and chain restaurants. This can also be taken as a dual degree with Culinary Arts.

Students are required to take the Placement Test and, if applicable, complete all mathematics and reading courses with a C or better, up to and including MATH074-Introduction to Algebra II and ENGL080-Reading/Writing II. General Education courses may be taken as offered during the program. For information, contact the culinary arts department at (609)343-4944 or visit the Academy of Culinary Arts home page.

Upon Completion of this program students will be able to:

  • Demonstrate professionalism and exceptional work ethics;
  • Actively participate in community activities;
  • Work effectively in teams;
  • Identify environmental and conservation issues related to the culinary industries;
  • Demonstrate knowledge and skills appropriate for entry-level culinary positions;
  • Practice life-long learning as it relates to career goals;
  • Compare and contrast traditional and non-traditional career opportunities;
  • Identify industry expectations through on-the-job training;
  • Identify industry sanitation standards;
  • Demonstrate effective communication and computation skills;
  • Know and apply industry equipment safety standards;
  • Demonstrate organizational proficiency;
  • Articulate an understanding of cultural diversity.
Courses Credits
GENERAL EDUCATION COURSES
When a general education course is not specified, refer to the list of approved General Education courses.
ENGL101-Composition I
3
ENGL102-Composition II
3
General Education Science course
4
CISM125-Introduction to Computers
3
General Education Social Science course
3
Choose HIST101, HIST102, HUMT201 or HUMT202
3
General Education course
3
TOTAL GENERAL EDUCATION CREDITS
22
PROGRAM COURSES
CUBP110-Fundamentals of Baking
2
CULN101-Introduction to Culinary Arts
3
CULN105-Applied Culinary Skills I
2
CULN106-Applied Culinary Skills II
2
CULN107-Introduction to Diversified Cuisines
2
CULN109-Introduction to Garde Manger
2
CULN117-Fundamentals of Dining Room Service
3
CULN204- Buffet Service/Catering
3
CULN280-Cooperative Education
1
HOSP134-Restaurant Operations
4
HOSP215-Beverage Operations: Wine, Beer and Spirits
3
HOSP250-Catering and Events Planning
3
TOTAL PROGRAM CREDITS
30
Management Related Courses  
ACCT130-Financial Accounting
4
BUSN102-Principles of Marketing
3
Choose BUSN120-Principles of Management or HOSP205-Human Resources Management
3
Choose BUSN210-Business Law or HOSP225-Hospitality Law
3
TOTAL MANAGEMENT RELATED CREDITS
13
TOTAL CREDITS REQUIRED FOR DEGREE:
65
(CFSM) EFFECTIVE FALL 2013