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 (A.S.) degree (State CIP Code 1252090101).

Core Courses

FOS2201 Food Service Sanitation Management - 3 Credit Hours
FSS1250C Dining Room Management & Service - 4 Credit Hours
FSS2251 Food and Beverage Management - 3 Credit Hours
FSS2284C Catering, Banquet and Event Management - 3 Credit Hours
HFT1000 Introduction to Hospitality Management - 3 Credit Hours
HFT1500 Marketing and Sales in the Hospitality Industry - 3 Credit Hours
HFT2102 Tourism Destination Management - 3 Credit Hours
HFT2225 Human Relations in Hospitality - 3 Credit Hours
HFT2401 Hospitality Industry Financial Accounting - 3 Credit Hours
HFT2942 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

FOS2201 Food Service Sanitation Management - 3 Credit Hours

HFT1500 Marketing and Sales in the Hospitality Industry - 3 Credit Hours

HFT2401 Hospitality Industry Financial Accounting - 3 Credit Hours

FSS1250C Dining Room Management & Service - 4 Credit Hours

Total Semester Hours: 13

Spring Semester

HFT2102 Tourism Destination Management - 3 Credit Hours

FSS2284C Catering, Banquet and Event Management - 3 Credit Hours

HFT1000 Introduction to Hospitality Management - 3 Credit Hours