Thursday – December 18, 2014

 

Food and Beverage Management
Technical Diploma
School of Business
Oak Creek Campus
Program Code: 31-317-2


For Information:

Oak Creek Campus, 414-571-4500

Overview — The Food and Beverage Management diploma provides students who already have a solid culinary foundation, and who are currently employed as a line cook, sous chef, or chef, with the necessary leadership skills to build and motivate a kitchen team. Students will also learn the principles behind profitable fiscal management including analysis of financial reports, budget planning, and strategic product purchasing. 

 

Career Outlook — Graduates will be better positioned for advancement in the industry, and food service manager jobs are expected to grow. Graduates will work in restaurants, hotels, private clubs, cruise ships, and institutional food service operations with job titles such as assistant restaurant manager, kitchen manager, banquet chef or sous chef.

 

Added Career Value — After earning this diploma, the credits can be applied toward completing the Culinary Management degree program.


Program Learning Outcomes — Employers will expect graduates to:

  • Display competence in developing menus
  • Manage kitchen employees and operations
  • Ensure food quality, safety and sanitation standards
  • Display an ability to control operating expenses
  • Maintain equipment and facilities 


Preparation for Admission — The following are required for admission to the program:

  • A high school diploma or GED
  • Demonstration of proficiency in basic skills through a course placement assessment


Possible Careers:
Assistant Restaurant Manager
Banquet Chef
Kitchen Manager
Sous Chef


Related Programs:
Baking & Pastry Arts
Baking Production
Culinary Arts
Culinary Assistant
Food Service Assistant
Food Service Team Leader
Meeting & Event Management
Hotel/Hospitality Management


Start Dates:
August/January

Curriculum effective 2014-15.

SIXTEEN-WEEK TERMS

Credits

 

 

CULMGT-102

Food and Beverage Procurement

2

 

CULMGT-105

Culinary Math and Cost Control

3

 

CULMGT-112

Food Service Sanitation

1

 

ENG-151

Communication Skills 1 ‡

3

 

 

 

HOTEL-133

Supervision in the Hospitality Industry

2

 

CULMGT-117

Hospitality Law and Liability

3

 

 

CULMGT-116

Culinary Management Practicum

2

 

 

CULMGT-118

Hospitality Management Leadership

2

 

CULMGT-101

Menu Planning and Design

2

CULMGT-140

Food and Beverage Operations

        3        

CULMGT-103

Beverage Management

        2        

  CULMGT-111 Catering Operations      

HOTEL-124

Managerial Accounting for Hospitality Industry ‡

              3

CULMGT-109

Wine and Beer Pairing

              2

 

TOTAL CREDITS: 33

    ‡ Prerequisite required.

    Program curriculum requirements are subject to change.

    For class times and locations or to register online, visit INFOnline.

 

    Page updated June 2014.