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
Catalog Year
2024-2025
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
This pathway map will help you gain the expertise needed to:
- Examine the elements and current trends that comprise the food and beverage industry.
- Apply the components of beverage management, menu development, cost control, and alcohol law for food and beverage operations.
- Explain proper purchasing, receiving, merchandising, and pricing of food and beverage products to industry partners and the public.
- Demonstrate safety with the use of equipment and sanitation methods used in food and beverage operations.
- Demonstrate proper techniques to prepare food and beverages and standardization of recipes.
- Describe components of the design and development of restaurant and bar environments and standard serving practices.
- Analyze a wide range of industry issues in the food and beverage component and generate applicable solutions.
- Examine the wines of the world: history to modern-day production, impact, distribution, marketing, health issues, cultural influences, and food pairing.
Successful completion of this certificate may lead to employment in a variety of different occupations and industries. Below are examples of related occupations with associated Arizona-based wages* for this certificate. Education requirements vary for the occupations listed below, so you may need further education or degrees in order to qualify for some of these jobs and earn the related salaries. Please visit with an academic advisor and/or program director for additional information. You can click on any occupation to view the detail regarding education level, wages, and employment information.
Food Service Managers
$74,870 Show expanded career information for Food Service Managers
General and Operations Managers
$99,490 Show expanded career information for General and Operations Managers
Lodging Managers
$68,010 Show expanded career information for Lodging Managers
- Entertainment and Recreation Managers, Except Gambling
Course Sequence by Term
The following is the suggested course sequence by term. Please keep in mind:
- Students should meet with an academic advisor to develop an individual education plan that meets their academic and career goals. Use the Degree Progress Report Tool in your Student Center to manage your plan.
- The course sequence is laid out by suggested term and may be affected when students enter the program at different times of the year.
- Initial course placement is determined by current district placement measures and/or completion of 100-200 level course and/or program requirements.
- Degree and transfer seeking students may be required to successfully complete a MCCCD First Year Experience Course (FYE) within the first two semesters at a MCCCD College. Courses include FYE101 and FYE103. Course offerings will vary by college. See an academic, program, or faculty advisor for details.
Full-time Sequence
Full-time status is 12 credits to 18 credits per semester.
Term 1
| Course Number | Course Name | Requisites | Notes | Credits |
|---|---|---|---|---|
| HRM140 | Food Production Concepts | 3 | ||
| HRM142 | Wine: From Vine to Table | 3 | ||
| HRM230 | Beverage Management | 3 | ||
| HRM275 | Restaurant Management | HRM275 offered at SCC Spring semester only | 3 |
Part-time Sequence
Part-time status is 11 credit hours or less.
Term 1
| Course Number | Course Name | Requisites | Notes | Credits |
|---|---|---|---|---|
| HRM140 or HRM142 | Food Production Concepts or Wine: From Vine to Table | 3 | ||
| HRM230 or HRM275 | Beverage Management or Restaurant Management | HRM275 offered at SCC Spring semester only | 3 |
Term 2
| Course Number | Course Name | Requisites | Notes | Credits |
|---|---|---|---|---|
| HRM140 or HRM142 | Food Production Concepts or Wine: From Vine to Table | 3 | ||
| HRM230 or HRM275 | Beverage Management or Restaurant Management | HRM275 offered at SCC Spring semester only | 3 |
Disclaimer
Students must earn a grade of C or better in all courses within the program.
Course Sequence total credits may differ from the program information located on the MCCCD curriculum website due to program and system design.
This certificate is not eligible for Title IV Federal Financial Aid.
View MCCCD’s official curriculum documentation for additional details regarding the requirements of this award (https://aztransmac2.asu.edu/cgi-bin/WebObjects/MCCCD.woa/wa/freeForm11?id=186320).
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.