Food and Beverage Operations CCC

  • DM
    Dale Mabry
CCC. FOOD.BEV.OP (18 Credit Hours) | Part of the Hospitality and Culinary Subject

The food and beverage operations certificate teaches you all the basics of working in the food industry. Coursework includes safety and sanitation management, food planning and menu preparation, supervisory development, hospitality law, introduction to computers, food purchase and storage, and maitre d’ and dining room service.

This certificate applies to the restaurant management AS degree.

This curriculum is from the current college catalog and is meant to provide prospective students an example of courses taken in this degree/certificate.  It is not intended to be used for graduation requirements. Students should consult an advisor for graduation information.

CCC. FOOD.BEV.OP (18 credit hours)

Program Required Courses

YEAR I – First Semester

†FOS 1201 Safety and Sanitation Management - 2 cr.
†FSS 2100 Menu Development and Marketing - 3 cr.
†HFT 2210 Supervisory Development - 3 cr.
†HFT 2600 Hospitality Law - 3 cr.

YEAR I – Second Semester

†CGS 1107 Introduction to Computers - 1 cr.
†FSS 2120 Food Purchase and Storage - 3 cr.
†HFT 2840 Maître D’ and Dining Room Service - 3 cr.

†Courses symbolized with a dagger (†) are offered online in addition to the traditional delivery methods. Online availability may vary by academic term.

NOTE: Coursework may be applied to the two-year AS degree Restaurant Management program.

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Contact Information
Academic Advisor
Dale Mabry
DTEC 434
Hospitality Management Instructor
Dale Mabry
DHUM 109

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