Food and Beverage Management (CCC)

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Admission Program of Study Code FBMG
State CIP Code 0252090503

Students who successfully complete this certificate may be eligible to receive credits towards the Hospitality and Tourism (AS) degree (State CIP Code 1252090101).

Core Courses

FOS 2201 - Food Service Sanitation Management 3 Credit Hours
FSS 1120 - Food and Beverage Purchasing 3 Credit Hours
FSS 1250 - Dining Room Management 3 Credit Hours
FSS 2251 - Food and Beverage Management 3 Credit Hours
FSS 2284 - Catering, Banquet and Event Management 3 Credit Hours
FSS 2500 - Food and Beverage Cost Control 3 Credit Hours
HFT 1000 - Introduction to Hospitality Management 3 Credit Hours
HFT 2210 - Hospitality Management 3 Credit Hours
HFT 2223 - Human Relations and Supervisory Development 3 Credit Hours
HFT 2942 - Hospitality Internship 3 Credit Hours

Total Program Credits Required: 30

Suggested Academic Plan

This program admits students in the fall/spring/summer semester(s). Below is a sample academic plan for these students admitted in the identified semester

Food and Beveragement Management (CCC) (FBMG)

First Year

Fall Semester

HFT 1000 - Introduction to Hospitality Management 3 Credit Hours

FSS 2500 - Food and Beverage Cost Control 3 Credit Hours

FOS 2201 - Food Service Sanitation Management 3 Credit Hours

HFT 2223 - Human Relations and Supervisory Development 3 Credit Hours

Total Semester Hours: 12

Spring Semester

FSS 1250 - Dining Room Management 3 Credit Hours

HFT 2210 - Hospitality Management 3 Credit Hours

FSS 2284 - Catering, Banquet and Event Management 3 Credit Hours

FSS 1120 - Food and Beverage Purchasing 3 Credit Hours

Total Semester Hours: 12

Summer Semester

HFT 2942 - Hospitality Internship 3 Credit Hours

FSS 2251 - Food and Beverage Management 3 Credit Hours

Total Semester Hours: 6

Total Semester Hours: 30