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Hospitality: Food and Beverage Management
This award is not eligible for Financial Aid
The Certificate of Completion (CCL) in Hospitality: Food and Beverage Management is designed to prepare students to plan, supervise, and manage food and beverage preparation and service operations in the settings of restaurant and catering services. A professional food and beverage manager is responsible for assessing industry operations in the areas of instruction and preparation, cost control, purchasing and storage, menu planning, health and safety, and applicable laws and regulations. Students may apply these courses towards the Certificate of Completion (CCL) in Hospitality: Restaurant Management and the Associate in Applied Science (AAS) in Hospitality: Restaurant Management.
This is a Fast Track Certificate, which can be completed in two semesters or less.
Details
Field of Interest
Business, Entrepreneurialism, and Management
Degree Type
Certificate of Completion (CCL)
Academic Plan
Hospitality: Food and Beverage Management (CER)
Academic Plan Code
5292N
Total credits required
12
Effective Term
Fall 2024
Notes
This program is not eligible for Title IV Federal Financial Aid.
Students must earn a grade of C or better in all courses within the program.
What You'll Learn
- Examine the elements and current trends that comprise the food and beverage industry. (HRM140, HRM142, HRM230, HRM275)
- Apply the components of beverage management, menu development, cost control, and alcohol law for food and beverage operations. (HRM140, HRM142)
- Explain proper purchasing, receiving, merchandising, and pricing of food and beverage products to industry partners and the public. (HRM142, HRM230, HRM275)
- Demonstrate safety with the use of equipment and sanitation methods used in food and beverage operations. (HRM140, HRM275)
- Demonstrate proper techniques to prepare food and beverages and standardization of recipes. (HRM140, HRM230)
- Describe components of the design and development of restaurant and bar environments and standard serving practices. (HRM140, HRM142, HRM230, HRM275)
- Analyze a wide range of industry issues in the food and beverage component and generate applicable solutions. (HRM140, HRM230, HRM142, HRM275)
- Examine the wines of the world: history to modern-day production, impact, distribution, marketing, health issues, cultural influences, and food pairing. (HRM142)
| Course # | Course Title | Credits |
|---|---|---|
| Credits: | 12 | |
| HRM140 | Food Production Concepts | 3 |
| HRM142 | Wine: From Vine to Table | 3 |
| HRM230 | Beverage Management | 3 |
| HRM275 | Restaurant Management | 3 |
At Maricopa, we strive to provide you with accurate and current information about our degree and certificate offerings. Due to the dynamic nature of the curriculum process, course and program information is subject to change. As a result, the course list associated with this degree or certificate on this site does not represent a contract, nor does it guarantee course availability. If you are interested in pursuing this degree or certificate, we encourage you to meet with an advisor to discuss the requirements at your college for the appropriate catalog year.
Read the official description