Food Service Management Associate of Science
The Food Service Management Associate of Science degree prepares students for management and supervisory roles within commercial and institutional food service operations. Students learn to plan, organize, and oversee food production and service while ensuring quality, safety, staff well-being, and profitability. Coursework combines culinary, baking, hospitality, nutrition, and management principles to develop the operational and leadership skills necessary to manage a food service establishment or launch an independent business. Foundational courses in culinary and baking production provide hands-on skill development, while management courses strengthen decision-making, communication, and cost-control abilities. The program requires students to purchase the designated program uniform and provide documentation of a negative Tuberculosis (TB) screening. Mandatory Fees: Students are responsible for the cost of a required program
Courses
- CULN B9 — Introduction to Culinary Arts
- HOSP B10 — Introduction to Hospitality Management
- CULN B10 — Food Sanitation and Safety
- CULN B11 — Culinary Principles I
- CULN B12 — Culinary Principles II
- CULN B20 — Culinary Production and Operations I
- CULN B21 — Culinary Production and Operations II
- CULN B22 — Culinary Production and Operations III
- CULN B23A — Baking Production and Operations I
- CULN B30 — Food and Beverage Management
- NUTR B10 — Introduction to Nutrition Science
- CULN B23B — Baking Production and Operations II
- CULN B24 — Catering Production and Operations I
- BSAD B53A — Introduction to Accounting 1
- HOSP B20 — Hospitality Cost Control