Foodservice Management, A.S. Degree

Program Design

This program provides an education and training in hospitality area subjects from food production to food protection, marketing and management. Students will also take general education courses to improve employability, job performance and transferability to another college or university.

The Foodservice Management program is accredited by the American Culinary Educational Institute. In addition to classroom and laboratory study, students will participate in an individually planned 300-hour cooperative work experience program. Students earn credit toward graduation while employed at a work site.

Graduates have transferred and earned bachelor’s degrees at such colleges and universities as Central Connecticut State University, Cornell University, University of New Haven, University of Massachusetts, University of New Hampshire and the University of Nevada, Las Vegas.

Students are required to purchase their own official kitchen and table service uniforms, as well as culinary tools and cutlery.

In addition to this degree, students may earn a second associate’s degree in hotel-tourism management by taking an additional 15 credit hours. Candidates interested in earning double degrees should see a counselor or a hospitality management faculty member.

Curriculum

Students may enroll in this program full- or part-time. This program has an active student club that provides a variety of activities to supplement the formal curriculum. Note: Students taking HSP* 101 must be eligible for MAT* 095 or take MAT* 075 concurrently. Students taking BIO* 112 and HSP* 108 must be eligible for ENG* 101.

Learning Outcomes

Upon successful completion of all Foodservice Management degree program requirements, graduates will

1. Analyze theory and techniques of food preparation and presentation.
2. Prepare menus incorporating costs, acquisition, and inventory
controls.
3. Summarize basic principles and concepts of the hospitality industry.
4. Create and cater events.
5. Prepare basic foods in quantity, including various regional foods.
6. Prepare ethnic cuisine in quantity.
7. Evaluate the establishment and maintenance of a safe and sanitary foodservice operation including Hazard Analysis Critical Control Point and State of Connecticut law.
8. Setup and operate the "front of the house."
9. Summarize managerial techniques and human resources management practice.
10. Demonstrate appropriate problem-solving techniques in addressing management problems.
11. Evaluate equipment design and layout for a foodservice facility.
12. Apply knowledge of computers to the hospitality industry.
13. Differentiate styles of marketing, sales analysis and planning for the hospitality industry.

In addition, the graduate will complete the comprehensive learning outcomes identified with the General Education Component.

To complete a dual degree in Hotel-Tourism Management, students should take the following courses:

Source: 2007-2008 Course Catalog