Food and Beverage Management Certificate in Applied Science
Program Description
This certificate allows for entry-level employment within the Food and Beverage Management Industry, including hotel dining, front-of-the-house restaurant management, and entrepreneurial ventures. This certificate can be embedded within the AAS.HOS Hospitality Food and Beverage Management degree.
The purpose of this program is to create training and employment opportunities for students in the field of hospitality and advancement for those already in the workforce. The Food and Beverage Management Certificate will produce graduates with the skills needed to be employable in many areas of front-of-the-house foodservice within hotel and lodging industry, including food and beverage management, dining room management, purchasing, and menu development. Graduates will be competent in guest satisfaction and service techniques, sanitation, basic foodservice production skills, and cost control.
Mission Statement
The Culinary Institute of the Carolinas Hospitality and Tourism Management program is dedicated to developing highly skilled future leaders in the global industry of hospitality and tourism. Our goal is to be recognized as the leader in professionalism and excellence in local and global hospitality and tourism through an engaging, dynamic, and community-focused curriculum and skilled, guest-focused graduates.
Entrance Requirements
High school diploma or GED.
Type of Program
Day
Requirements for Completion
High school diploma or GED.
- A grade of “C” or higher in all program courses is required.
Employment Opportunities
Hotel management, event planning and food services industries
Visit our web pages at https://www.gvltec.edu/culinary_institute/
Listed below is the ideal grouping of courses in order by semester. This plan assumes a full-time schedule. Note, however, that many variables can affect this plan, and not every course is offered every semester. Please see your advisor to map out your own personalized progression toward graduation.
Note: Please contact your advisor for recommended evening schedules.
| Preferred Sequence | ||
|---|---|---|
| First Semester | Hours | |
| CUL 155 | Sanitation | 3 |
| HOS 157 | Hospitality Service | 3 |
| HOS 160 | Purchasing for Hospitality | 3 |
| CUL 101 | Principles of Food Production I | 3 |
| Total Semester Hours | 12 | |
| Second Semester | ||
| CUL 145 | Dining Room Operations | 3 |
| HOS 130 | Professional Etiquette and Manners | 3 |
| HOS 171 | Food and Beverage Controls | 3 |
| CUL 102 | Principles of Food Production II | 3 |
| Total Semester Hours | 12 | |
| Third Semester | ||
| CUL 235 | Menu Planning | 3 |
| HOS 264 | Food and Beverage Pairing | 3 |
| Total Semester Hours | 6 | |
| Total Required Credit Hours | 30 | |