Food and Beverage Operations, Certificate of Proficiency
This program provides all the basic, advanced skills, and practice needed to start a career as a professional Food and Beverage Manager. Students complete a practicum that provides the work experience needed to advance and the work experience needed for certification.
Courses
- ENG 1010 — ENG-1010 College Composition I
- ENG 101H — ENG-101H Honors College Composition I
- HOSP 1010 — HOSP-1010 Introduction to the Hospitality Industry
- HOSP 1020 — HOSP-1020 Sanitation and Safety
- HOSP 1031 — HOSP-1031 Fundamentals of Culinary Arts
- HOSP 1040 — HOSP-1040 Customer Service
- HOSP 1360 — HOSP-1360 Fundamentals of Restaurant/Food Service Management
- HOSP 1650 — HOSP-1650 Dining Room Operations
- HOSP 1680 — HOSP-1680 Beverage Management
- HOSP 1950 — HOSP-1950 Restaurant/Food Service Management Field Experience
- HOSP 2360 — HOSP-2360 Restaurant Marketing
- HOSP 2371 — HOSP-2371 Restaurant/Foodservice Entrepreneurship
- HOSP 2400 — HOSP-2400 Hospitality Management and Supervision
- MATH 1190 — MATH-1190 Algebraic and Quantitative Reasoning