Food and Beverage Operations (CCC)

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State CIP Code 0252090508

Students who successfully complete this certificate may be eligible to receive credits towards the Hospitality and Tourism Management (A.S.) 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

Total Program Credits Required: 19

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

FOS 2201 - Food Service Sanitation Management 3 Credit Hours

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

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

Total Semester Hours: 10

Spring Semester

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

HFT 1000 - Introduction to Hospitality Management 3 Credit Hours

Total Semester Hours: 6

Summer Semester

FSS 2251 - Food and Beverage Management 3 Credit Hours

Total Semester Hours: 3

Total Program Hours: 19