Food and Beverage Management, CA [FAB-CT, 30 Total Credits]

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GAINFUL EMPLOYMENT INFORMAITON

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.

ACADEMIC MAPS

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

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 managment approaches to a variety of ethical dicisions that food service supervisors encounter.
Create a professionalism policy for food service supervisors.

General Education Requirements (6 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)

Communications (3-5 Credits)

Special Program Requirements (24 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 285 - Catering Management
and FAB 295 - Work Experience in Food Service
and HMD 101 - Foundations of Hospitality
Computation included in MATH 104B or above (except MATH 122, 123).
Human Relations included in HMD 101.