Foodservice Management AS and Foodservice Management COA

AS:

This Associate in Science Degree will provide students with skills and training for immediate entry into the workforce in a management role. Students interested in the management side of foodservice will benefit from training in accounting principles, supervisory skills, legal concerns, dining room management, catering operations, and beverage controls. Technical skills needed to oversee staff in culinary, baking, and serving roles are an additional focus.

Upon satisfactory completion of this award, the student should be prepared to:

• Perform job duties as a restaurant manager, banquet manager, catering supervisor, and food/beverage manager.
• Train, manage, and motivate a team in the restaurant/foodservice environment.

COA:

This Certificate of Achievement will provide students with skills and training for immediate entry into the workforce in a management role. Students interested in the management side of foodservice will benefit from training in accounting principles, supervisory skills, legal concerns, dining room management, catering operations, and beverage controls. Technical skills needed to oversee staff in culinary, baking, and serving roles are an additional focus. The courses that make up the Foodservice Management Certificate are also applicable to the Foodservice Management AS degree, which has additional General Education requirements.

Upon satisfactory completion of this award, the student should be prepared to:

• Demonstrate correct cash handling practices.
• Describe effective supervisory communication techniques.
• Perform job duties as a server, cashier, shift supervisor, meeting planner, lead line cook, catering coordinator, or banquet supervisor.

AS:

This program aligns with the college’s mission to increase workforce readiness in fields that lead directly to employment. This degree represents two full years of coursework. Completing this degree qualifies the student for higher-level, higher-paying employment opportunities in the field of hospitality management.

Approximately 100 students are enrolled in the Hospitality Management program overall. Of those, it is expected that approximately 25 will receive this certificate each year.

COA:
Approximately 100 students are enrolled in the Hospitality Management program overall. Of those, it is expected that approximately 25 will receive this certificate each year.

NOTES: The AS and the COA vary only slightly  in program goals and catalog description but have the same courses/units, LMI data, and Advisory Committee approvals, so are being included in the same submission. These awards have been in existence and CCCCO-approved since the 1970s. We are submitting these awards for approval because they just recently had "substantial" changes recommended by the  Local Advisory Committee and reflected in this proposal. 

AS:
The Foodservice Management AS is meant to represent the preparation needed for a student to serve in a managerial capacity in a restaurant, catering, or hotel kitchen.

COA:
The goal of the Foodservice Management Certificate of Achievement is to represent the preparation needed for a student to serve in supervisory position in a foodservice setting.

AS:
This Associate in Science Degree will provide students with skills and training for immediate entry into the workforce in a management role. Students interested in the management side of foodservice will benefit from training in accounting principles, supervisory skills, legal concerns, dining room management, catering operations, and beverage controls. Technical skills needed to oversee staff in culinary, baking, and serving roles are an additional focus. 

COA:
This Certificate of Achievement will provide students with skills and training for immediate entry into the workforce in a management role. Students interested in the management side of foodservice will benefit from training in accounting principles, supervisory skills, legal concerns, dining room management, catering operations, and beverage controls. Technical skills needed to oversee staff in culinary, baking, and serving roles are an additional focus. The courses that make up the Foodservice Management Certificate are also applicable to the Foodservice Management AS degree, which has additional General Education requirements.