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. A California Food Manager certificate is required for degree completion.

Practical training is provided through Bakersfield College’s campus restaurant, the Renegade Room, where students gain real-world experience in menu development, workflow coordination, and customer service.

Career Opportunities: Food Service Manager, Food and Beverage Director, Catering Manager, Front of House Manager, Shift Lead, Head Chef, Production Manager, Procurement Manager, General Manager, and Restaurant Manager.

Upon completion of graduation requirements and the required degree courses with at least a "C" or "P" (pass) grade in each course, the student will be eligible for an Associate of Science degree.

Projected Annual Completions (Years 3–5 after launch):

• Year 1: 10 completers
• Year 2: 20 completers
• Year 3 and ongoing: 25 completers annually

The goal of the Food Service Management Associate of Science degree is to prepare students for leadership, supervisory, and entrepreneurial roles in the food service and hospitality industries. The program provides students with a solid foundation in culinary and baking principles, food production, and service operations, while integrating key business and management concepts such as cost control, procurement, accounting, and human resource supervision.

Program Objectives:
Students completing this program will acquire the competencies necessary to:
• Apply professional methods of food production, menu planning, and service within commercial and institutional settings.
• Supervise and train employees in safe and efficient food service operations, maintaining compliance with health and safety regulations, and fosters a positive team environment.
• Manage purchasing, inventory, and cost control systems to ensure financial efficiency and profitability.
• Demonstrate effective communication, leadership, and decision-making skills appropriate for managing food service teams and customer relations.
• Analyze operational data to make informed business decisions related to budgeting, staffing, and production.
• Apply food safety and sanitation practices that meet state and national regulatory standards.
• Integrate sustainability and waste reduction practices into food service management operations.

Occupational Preparation:
Graduates are prepared for employment in positions such as Food Service Manager, Restaurant Manager, Food and Beverage Director, Catering Manager, Kitchen Supervisor, Front of House Manager, Production Manager, Procurement Manager, or General Manager. The program also supports students pursuing entrepreneurial ventures in food service or catering operations.

Transfer Preparation:
All courses in the Culinary Arts program are degree-applicable and transferable to the California State University (CSU) system. The program provides foundational knowledge and general education preparation for students pursuing a bachelor’s degree in a related discipline such as Hospitality Management, Culinary Arts, Food Science, or Business Administration. Coursework emphasizes critical thinking, written communication, and quantitative reasoning in alignment with CSU transfer standards.

Upon completion of graduation requirements and the required degree courses with at least a "C" or "P" (pass) grade in each course, the student will be eligible for an Associate of Science degree.