Food and Beverage Management - Certificate with Financial Aid Eligibility

Hospitality and Tourism Department

FBM-CT

Effective Catalog Term: Fall 2017 (535) through Present (CIP#0252090503)

The requirements shown below are valid beginning Fall 2017 (535). Course content may have changed to reflect new developments or improvements, even if the overall program structure has not. Current students should visit My SPC and view My Learning Plan to see specific degree requirements for their effective term.

Program Leadership Information

Dr. Emmanuel Hernandez-Agosto
Dean, College of Business
hernandez.emmanuel@spcollege.edu
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Program Summary

This certificate is designed to prepare students for employment as supervisors and managers in the food and beverage sectors of the hospitality industry.

The Academic Pathway is a tool for students that lists the following items:

the recommended order in which to take the program courses
suggested course when more than one option exists
which semester each course is typically offered
if the course has a prerequisite
courses that may lead to a certificate (if offered in the program)

If you are starting the program this term, click here to access the recommended Academic Pathway.

If you have already started the program, click one of the following for the archived Academic Pathways.

Archive

Please verify the Academic Pathway lists your correct starting semester.

Program Learning Outcomes

Analyze information for decision making.
Identify ethical and legal responsibilities specific to the field.
Analyze service excellence principles and culture.
Perform hospitality industry-specific workplace skills: A. Cost controls - students will identify areas of cost control in food production B. Food production - students will demonstrate proficiency in quantity food production C. Housekeeping - students will demonstrate proficiency in procedures for control systems D. Front Office - students will demonstrate front-office procedures for auditing E. Event Management - discuss the importance and process of setting goals and objectives when planning MEEC gatherings.