Food Service Management

Designed to provide the skills needed to manage a restaurant or food service outlet, this degree puts graduates on the track to manage food service operations, such as those in hospitals, corporate cafeterias, upscale fast food operations and chain restaurants. This can also be taken as a dual degree with Culinary Arts.

Students are required to take the Placement Test and, if applicable, complete all mathematics and reading courses, with a C or better, up to and including MATH073-Introduction to Algebra I and ENGL080-Reading and Writing II. General Education courses may be taken as offered during the program.

For additional program information, please contact the Culinary department at (609) 343-4944.

Upon completion of this program students will be able to:

  • Demonstrate professionalism and exceptional work ethics;
  • Relate the importance of participation in community activities;
  • Perform effectively in teams;
  • Identify environmental and conservation issues related to the culinary industries;
  • Demonstrate knowledge and skills appropriate for entry-level culinary positions;
  • Articulate the need and value of life-long learning as it relates to career goals;
  • Compare and contrast traditional and non-traditional career opportunities;
  • Identify industry expectations through on-the-job training;
  • Identify industry sanitation standards;
  • Demonstrate effective communication and computation skills;
  • Demonstrate industry equipment safety standards;
  • Demonstrate organizational proficiency;
  • Articulate an understanding of cultural diversity.

 (CFSM-Fall 2019)

General Education Courses

When a course is not specified, refer to the list of approved General Education courses.

Communication

Course #
Title
Credits
Sub-Total Credits
6

Social Science

Course #
Title
Credits
Sub-Total Credits
3

Humanities

Choose: HIST101, HIST102, HUMT201 or HUMT202

Course #
Title
Credits
Choice of Course (3 Credits)  +
3
Sub-Total Credits
3

General Education Elective

Course #
Title
Credits
General Education Course (3 credits)  +
3
Sub-Total Credits
3

Management Related Courses

Choose BUSN222 or HOSP205

Choose BUSN210 or HOSP225

Course #
Title
Credits
Choice of Course (3 Credits)  +
3
Choice of Course (3 Credits)  +
3
Sub-Total Credits
13
Total credits:
60

Recommended sequence of courses:

First Semester

This sequence of courses presumes completion of all required developmental courses as suggested by the Placement Test in reading, writing and mathematics. Some courses can also be taken during the summer or online.

Course #
Title
Credits
Sub-Total Credits
13

Second Semester

Choose BUSN222 or HOSP205

Course #
Title
Credits
Sub-Total Credits
15

Third Semester

Choose BUSN210 or HOSP225

Course #
Title
Credits
Sub-Total Credits
16

Fourth Semester

Choose:  HIST101, HIST102, HUMT201 or HUMT202

Course #
Title
Credits
Sub-Total Credits
16

Overview

Program

Culinary Arts

Type

Associate in Applied Science