Food and Beverage Management (Catering) (6050)
Food and beverage management (catering) can be a lucrative and exciting career. Typical job titles include assistant manager, catering supervisor, first cook, line production manager and assistant catering manager. The Food and Beverage Management (Catering) program will jump-start your eligibility. Full-time students can earn a technical certificate in 18 months.
Along with planning beautiful food for special events, managers must also be problem solvers who can think on their feet when the weather changes, the electricity blows, the traffic jams and the milk spills. Coursework emphasizes communication, management principles, human relations and leadership skills.
Imagine the advantage. Florida Community College owns the five-star Mallard Room. In this high-end restaurant, you apply classroom theory to real-life catering responsibilities, including general catering, menu planning, and developing basic kitchen and personnel supervisory skills.
The coursework in this program is designed in partnership with the area's leading caterers, restaurants and hotels. Students in the Food and Beverage Management (Catering) program are regularly recruited for internships that earn college credits along with profitable work experience.
The demand for educated, experienced food and beverage managers exceeds the annual graduates. The U.S. Department of Labor predicts the national demand will increase 10% to 20% annually through 2012. Applicants with a degree are preferred for supervisory positions.
Our graduates are regularly employed for such gourmet events as the Super Bowl and PGA Tour. They assist in the management of concessions at Alltel Stadium, Times-Union Center and other major venues through Levy Restaurants.
The typical starting salary for program graduates is $18,000 to $25,000.
This program is
accredited by the American Culinary
Federation, 10 San Bartola Drive, St. Augustine, FL 32086 (800.624.9458). Graduates are prepared for
the Florida Restaurant Association’s Serv/Safe
Management certification. The 33 credit hours also apply toward Culinary
Management and Restaurant
Management A.S./A.A.S. degree programs.
Applications are accepted for fall and spring semesters. 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. 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.
Approximate cost of tuition is $2,000 (for Florida residents as of 7/06).
Estimated cost of materials, fees and books is $1,500.
|
| FSS 1202 |
Food Production I |
3 |
| FSS 1250 |
Dining Room Management |
3 |
| FOS 1201 |
Sanitation and Safety Management |
3 |
| HFT 1000 |
Introduction to Hospitality Management |
3 |
| FSS 1221 |
Food Production II |
3 |
| FSS 1120 |
Management of Food and Beverage
Purchasing |
3 |
| FSS 2300 |
Supervision and Personnel
Management |
3 |
| HFT 2941 |
Hospitality Internship I |
3 |
| FSS 2284 |
Catering and Buffet Management |
3 |
| FSS 1100 |
Menu and Marketing Management |
3 |
| |
Total Credit Hours |
30 |
Please see the technical certificate Graduation
Requirements.
Students enrolled in food production courses are required to purchase
a knife set, 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.
