Food-and-beverageoperations

Food and Beverage Management Associate Degree

Print
Press Enter to show all options, press Tab go to next option

Prepare yourself to enter the workforce with a Food and Beverage Management Associate Degree!  

This degree program prepares students to work in the food and beverage industry. Students master the management skills necessary to work in both large and small operations, including restaurants, hotels, resorts, hospitals, schools, retirement homes, catering businesses and food trucks.

Total Major Units for Associate in Science (Career Technical) Degree Requirements: 32.5-35

Total Degree Units: 60
(Complete Competency Requirements and MPC General Education Pattern for a total of 60-degree-applicable units)


Required Core Classes: (39.5 units)

  • BUSI 120A   Basic Accounting (3)
  • HOSP 23      Culinary Foundations of Professional Cooking I (3)
  • HOSP 51      Introduction to the Hospitality Industry (3)
  • HOSP 53      Food and Beverage Service Management (3)
  • HOSP 58      Sanitation, Safety, Equipment (3)
  • HOSP 63      Hospitality Supervision (1.5)
  • HOSP 64      Customer Service (3)
  • HOSP 65      Hospitality Law (3)
  • HOSP 66      Practices in Hospitality (1)
  • HOSP 70      Hospitality Cost Control (3)

Choose a Concentration (5-6.5 units)

Baking and Pastry Arts

  • HOSP 77     Bakeshop: Yeasted and Non-Yeasted Breads (.5)
  • HOSP 78     Bakeshop: Basic Baking Techniques (1)
  • HOSP 81     Bakeshop: Pies and Tarts (.5)
  • HOSP 82     Bakeshop: Cakes, Tortes, and Decorating Techniques (1)
  • HOSP 83     Bakeshop: French Pastries/Rest. Style Desserts (.5)
  • HOSP 84     Chocolate I: Introduction to Chocolate (.5)
  • HOSP 87     Bakeshop: Regional French Desserts (.5)
  • HOSP 88     Chocolate II: Chocolates and Confections (.5)

Catering and Events Coordination

  • HOSP 20     Catering (2)
  • HOSP 60     Special Events Management (3)
  • HOSP 61     Introduction to Professional Meeting Planning (1.5)

Sustainable Culinary Arts Concentration

  • HOSP 21     Urban Agriculture Culinary Arts (1.5)
  • HOSP 22     Farm to Table Sustainable Cooking (1.5)
  • HOSP 24     Culinary Foundation of Professional Cooking II (3)

Wine Service Concentration

  • HOSP 24     Culinary Foundation of Professional Cooking II (3)
  • HOSP 40     Wine Fundamentals (1.5)
  • HOSP 41     Wine Appreciation and Analysis (1.5)

Hands-on Experience (Choose 1-2 units)

  • HOSP 20        Catering (fall/spring)
  • COOP 91.21   Hospitality Work Experience (fall/spring)


Associate degree Requirements (as described above): 32.5-35 Units

Recommended General Education Courses

  • BUSI 22     Human Behavior/Leadership (3)
    or BUSI 42 Human Resource Management (3)
  • BUSI 44     Introduction to Business Ownership/Management (3)
  • ECON 2     Principles of Economics: Macro (3)
  • MATH 16   Elementary Statistics (4)
  • MATH 17   Finite Math (4)
  • SPCH 1     Public Speaking (3)
    or SPCH 2 Small Group Communication (3)

Total Degree Units:     60