Food and Beverage Operations (CCC)

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Admission Program of Study Code FBOP
State CIP Code 0252090508

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 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

Total Program Credits Required: 18

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 Beverage Operations (CCC) (FBOP)

First Year

Fall Semester

HFT 1000 - Introduction to Hospitality Management 3 Credit Hours

CGS 1100 - Microcomputer Applications 3 Credit Hours ▲

Total Semester Hours: 6

Spring Semester

FSS 1250 - Dining Room Management 3 Credit Hours

Total Semester Hours: 3

Summer Semester

FSS 2251 - Food and Beverage Management 3 Credit Hours

Total Semester Hours: 3

Second Year

Spring Semester

FSS 2500 - Food and Beverage Cost Control 3 Credit Hours

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

Total Semester Hours: 6

Total Semester Hours: 18