Food and Beverage Management, AAS [FAB-AAS, 60 Total Credits]

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DESCRIPTION

This program is designed to provide quality education to those seeking to begin a career or further their career in the food service industry. The program consists of course work in food and beverage management, culinary arts, and general education which enable students to obtain the necessary knowledge and skills to be successful in the work environment.

SPECIALIZED ACCREDITATION

This program is accredited by the Accreditation Commission for Programs in Hospitality Administration (ACPHA), P.O. Box 400, Oxford, MD 21654, telephone: (410) 226-5527, emails: aoc@shore.intercom.net or acpha@atlanticbb.net. Also accredited by the American Culinary Federation (ACF) , 180 Center Place Way, St. Augustine, FL 32095, (904) 824-4468 I (800) 624-9458, Fax: (904) 940-0741, www.acfchefs.org.

ACADEMIC MAPS

Academic Map: AAS - Food and Beverage Management 21-22

Student Learning Outcomes

Use the management skills required for the successful operation of a food service operation.
Use management strategies to successfully solve a variety of problems that food service managers encounter.
Critique management approaches to a variety of ethical decisions that food service managers encounter.
Create a professionalism policy for a food and beverage assistant manager intern program.

General Education Requirements (22 Credits)

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)

English Composition (3-5 Credits)

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

Communications (3 Credits)

Human Relations (3 Credits)

^{STUDENTS PLEASE NOTE: Students wishing to move on to the Bachelor of Applied Science in Culinary Arts or Food Service Operations MUST complete MGT 283.}

Natural Science (3 Credits)

ANTH 102 - Introduction to Physical Anthropology
or AST 103 - Introductory Astronomy: The Solar System or above
or BIOL 101 - Biology for Non-Majors or above
or CHEM 103 - Preparatory Chemistry or above
or EGG 131 - Technical Physics I
or EGG 132 - Technical Physics II
or ENV 101 - Introduction to Environmental Science or above
or GEOG 103 - Physical Geography
or GEOG 104 - Physical Geography Laboratory
or GEOG 117 - Meteorology/Climatology
or GEOL 100 - Earthquakes, Volcanoes and Natural Disasters or above
or HHP 123 - Introduction to the Human Body
or HHP 124 - Introduction to the Human Body Computer Lab
or PHYS 110 - Conceptual Physics or above

Fine Arts/Humanities/Social Sciences (3 Credits)

any AM prefix course
or any ANTH prefix course (except ANTH 102 and ANTH 110L)
or any ART prefix course
or DAN 101 - Dance Appreciation
or any ECON prefix course
or ENG 223 - Themes of Literature or above
or GEOG 106 - Introduction to Cultural Geography
or any HIST prefix course
or any MUS prefix course (except MUS 100)
or any PHIL prefix course
or PHO 101 - Beginning Photography
or any PSC prefix course
or any PSY prefix course
or any SOC prefix course
or any THTR prefix course (except THTR 275)
or WMST 113 - Gender, Race, and Class
or World Languages 101B or above (this includes the following course prefixes: ARA, ARM, CHI, FIL, FREN, GER, GRE, ITAL, JPN, KOR, LAT, PORT, RUS, SPAN, and THAI)

U.S. and Nevada Constitutions (4-6 Credits)

Four Credit Options
HIST 100 - Historical Issues and Contemporary Society
or PSC 101 - Introduction to American Politics
Six Credit Options
HIST 101 - U.S. History to 1877
and HIST 102 - U.S. History Since 1877
or
HIST 101 - U.S. History to 1877
and HIST 217 - Nevada History
or
HIST 102 - U.S. History Since 1877
and HIST 111 - Survey of U.S. Constitutional History
or
HIST 111 - Survey of U.S. Constitutional History
and HIST 217 - Nevada History

Special Program Requirements (38 Credits)

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 230 - Menu Planning
and FAB 272 - Liquor and Bar Management
and FAB 285 - Catering Management
and FAB 295 - Work Experience in Food Service
and HMD 101 - Foundations of Hospitality
and HMD 205 - Hospitality Human Resource Management
and HMD 221 - Hospitality Accounting I
and HMD 235 - Hotel, Restaurant and Gaming Law