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Food and Beverage Managment
(Catering) (6050) |
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The Catering Certificate program is designed
to provide career-oriented students with basic catering and management principles
and training for supervisory/management positions in the food service/hospitality
industry. The program provides students with a foundation for building a
rewarding career in a dynamic, growing industry - the second largest and
fastest growing business in Florida. Educational coursework includes emphasis
on communication, management, human relations and leadership skills. Through
the internship program catering students gain college credit and valuable,
profitable work experience. |
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| The proposed certificate articulates directly
into the Culinary and/or Restaurant Management degrees A.S./A.A.S. degree
program. The certificate represents an early exit point for students seeking
preparation for a career in food catering or food service related programs.
This will allow students to enter the workforce quickly and achieve an early
level of success. Certificate completers may then continue in the A.S./A.A.S.
degree program to further develop their skills and marketability. If you
are unsure of which option is best for you, please see an advisor for further
counseling. |
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FSS 1202 Food Production I (3) |
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HFT 1265 Restaurant Management (3) |
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FOS 1201 Sanitation and Safety Management
(3) |
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HFT 1000 Introduction to Hospitality Management
(3) |
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FSS 1221 Food Production II (3) |
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FSS 1120 Management of Food and Beverage
Purchasing (3) |
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FSS 2300 Supervision and Personnel Management
(3) |
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HFT 2941 Hospitality Internship I (3) |
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FSS 2284 Catering and Buffet Management (3) |
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FSS 1100 Menu and Marketing Management (3) |
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FSS 1246 Baking (3) |
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Credit Hours: 33 |
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Total Credit Hours:
33 |
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Application Procedures: |
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| Immediately upon enrolling and before selecting
first semester courses, prospective students must be advised by the hospitality
management professor to ensure proper course sequencing. The program manager,
with the approval of the dean of instruction may require additional courses
or make substitutions to meet the needs of the students. This program is
offered at North Campus during the day, weekends and evening. Students enrolled
in food production courses are required to purchase a knife set and an approved
chef's uniform and black non-skid shoes. Students enrolled in dining room
courses will be required to purchase dining room uniforms. Text books are
required for a majority of the courses. Students must supply their own health
insurance coverage while enrolled in the program. Companies who provide
internship sites require students to have insurance coverage while on their
premises. Not all courses are offered every term. There is a specific order
in which many courses must be completed. The recommended sequence is available
in a student handout. For further information on this program contact the
program manager.
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Total Tuition and Fees: |
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Estimated tuition is $2,000 (for Florida
residents, based on fees as of 7/03) |
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