Food and Beverage Management, CA

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CODE: FAB-CT | TOTAL CREDITS: 30 | FINANCIAL AID ELIGIBILITY: Eligible

SCHOOL: School of Business, Hospitality and Public Services

DEPARTMENT: Department of Hospitality Management

GAINFUL EMPLOYMENT INFORMATION

Important information about the educational debt, earnings, and completion rates of students who attended this program are located at www.csn.edu/gainful-employment.

DESCRIPTION

This Food and Beverage program prepares students to begin a career or further their career in the food service industry. The program, consisting of food and beverage management courses and culinary courses, is designed to provide students with the necessary knowledge and skills to be successful in their food service careers.

COMPUTATION & HUMAN RELATIONS COMPONENTS

Computation: MATH 104B or above (except MATH 122 and MATH 123)
Human Relations: HMD 101

ACADEMIC MAP

CSN MAP: CA Food and Beverage Management

Student Learning Outcomes

Use the management skills required to supervise a shift in a food service operation.
Use management strategies to successfully solve a variety of problems that food service supervisors encounter.
Critique management approaches to a variety of ethical decisions that food service supervisors encounter.
Create a professionalism policy for food service supervisors.

General Education Requirements

TOTAL GENERAL EDUCATION CREDITS: 6

Mathematics (3 Credits)

^{NOTE: Your first college-level MATH course MUST be completed before reaching 30 total college-level credits.}

^{STUDENTS PLEASE NOTE: Students wishing to move on to the Bachelor of Applied Science in Culinary Arts or Food Service Operations MUST complete MATH 120 or MATH 120E or above (except MATH 122 and MATH 123).}

MATH 104B - Applied Mathematics or above (except MATH 122 and MATH 123)

Communications (3-5 Credits)

Major Requirements

TOTAL MAJOR REQUIREMENTS CREDITS: 24

Grades of D+, D, and D- in the major requirements (occupational) area in a Certificate of Achievement program will not count toward graduation requirements.

CUL 110 - Basic Cookery
and FAB 102 - Sanitation for the Food Service Industry
and FAB 112 - Restaurant Management
and FAB 160 - Hospitality Purchasing
and FAB 167 - Food Service Nutrition
and FAB 210 - Fundamentals of Food and Beverage Control
and FAB 285 - Catering Management
and FAB 295 - Work Experience in Food Service
and HMD 101 - Foundations of Hospitality