Food Service Management Specialization

Professional Series

The Food Service Management Specialization is designed for students who are seeking entry into food service management positions. The series provides a foundation in food service management while focusing on basic food preparation, management and business practices. Included is the ServSafe certificate course from the National Restaurant Association Educational Foundation.

Students are required to take the Placement Test to enroll in these courses. A 2.0 grade point average is required to earn a letter of recognition and to articulate into the diploma/degree program.

Upon completion of this program students will be able to:

  • Demonstrate professionalism and exceptional work ethics;
  • Demonstrate skills appropriate to entry level culinary / hospitality positions;
  • Identify industry sanitation standards;
  • Compare and contrast traditional and non-traditional career opportunities.

For information, contact the culinary department at (609) 343-4944.

Courses Credits
BUSN222-Principles of Management
3
CULN101-Introduction to Culinary Arts
3
CULN105-Applied Culinary Skills I
2
CULN106-Applied Culinary Skills II
2
HOSP134-Restaurant Operations
3
HOSP250-Catering and Events Planning
3
Choose BUSN210-Business Law I or HOSP225-Hospitality Law
3
TOTAL CREDITS REQUIRED
19