Food and Beverage Management (CCC)

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State CIP Code 0252090503

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

Core Courses

FOS 2201 - Food Service Sanitation Management 3 Credit Hours
FSS 1250C - Dining Room Management & Service 4 Credit Hours
FSS 2251 - Food and Beverage Management 3 Credit Hours
FSS 2284C - Catering, Banquet and Event Management 3 Credit Hours
HFT 1000 - Introduction to Hospitality Management 3 Credit Hours
HFT 1500 - Marketing and Sales in the Hospitality Industry 3 Credit Hours
HFT 2102 - Tourism Destination Management 3 Credit Hours
HFT 2225 - Human Relations in Hospitality 3 Credit Hours
HFT 2401 - Hospitality Industry Financial Accounting 3 Credit Hours
HFT 2942 - Hospitality Internship 3 Credit Hours

Total Program Credits Required: 31

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 Management (CCC) (FBMG)

First Year

Fall Semester

FOS 2201 - Food Service Sanitation Management 3 Credit Hours

HFT 1500 - Marketing and Sales in the Hospitality Industry 3 Credit Hours

HFT 2401 - Hospitality Industry Financial Accounting 3 Credit Hours

FSS 1250C - Dining Room Management & Service 4 Credit Hours

Total Semester Hours: 13

Spring Semester

HFT 2102 - Tourism Destination Management 3 Credit Hours

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

HFT 1000 - Introduction to Hospitality Management 3 Credit Hours

Total Semester Hours: 9

Summer Semester

HFT 2942 - Hospitality Internship 3 Credit Hours

HFT 2225 - Human Relations in Hospitality 3 Credit Hours

FSS 2251 - Food and Beverage Management 3 Credit Hours

Total Semester Hours: 9

Total Semester Hours: 31