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    Florida State College
   
 
  Sep 19, 2017
 
 
    
2011-2012 Catalog [Aug. 2011-Aug. 2012] [Archived Catalog]

Food and Beverage Management (6050)


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Technical Certificate


 
Note: In addition to the membership application above (“Apply for this Program Now”), students must also follow the Application Procedure for this program.

Mission

The mission of the School of Culinary Arts and Hospitality is to educate, train and develop students for career-oriented positions as cooks and managers in the dynamic foodservice and hospitality industries. The school successfully recruits, retains and graduates students utilizing a selective access program, progressing through curricular cohorts. Program requirements are rooted in competencies developed by the American Culinary Federation Education Foundation (ACFEF) and the Accrediting Commission for Programs in Hospitality Administration (ACPHA) and emphasizes a practical, hands-on application approach to understanding the foundations of culinary arts and hospitality management.

The Program

The Food and Beverage Management Certificate program is designed to provide career-oriented students with basic catering and management principles and training for supervisory/management positions in the food service/hospitality industry. The program provides students with a foundation for building a rewarding career in a dynamic, growing industry. The hospitality industry is the second largest and fastest growing business in Florida.

Educational coursework includes emphasis on communication, management, human relations and leadership skills. Through the internship program, catering students gain college credit and valuable, profitable work experience.

Internships

The coursework in this program is designed in partnership with the area’s leading caterers, restaurants and hotels. Students in the Food and Beverage Management (Catering) program must complete 300 hours of internship and are regularly recruited for internships that earn college credits along with profitable work experience.

Career Opportunities

The demand for educated, experienced food and beverage managers exceeds the annual graduates. Applicants with a degree are preferred for supervisory positions.

Placement

Upon completion of coursework, Florida State College does not guarantee employment or salary in a given field of study. Any jobs or salaries mentioned are given as examples of potential employment not a representation of guaranteed income. Graduates may need to seek employment outside the local area.

The culinary and hospitality fields are consistently one of the hottest, fastest-growing industries, especially in Florida. Many employers in today’s market are expressing a preference for education over experience. 

Certification 

This program is accredited by the American Culinary Federation Education Foundation (ACFEF), 180 Center Place Way, St. Augustine, FL 32095, (904) 824-4468 and graduates are eligible for the National Restaurant Association’s ServSafe Manager certification exam.

Application Procedure

Immediately upon enrolling and before selecting first semester courses prospective students must be advised by the program manager to ensure proper course sequencing. Not all courses are offered every term. There is a specific order in which many courses must be completed. The recommended sequence is available in a student handout.

Cost

Students enrolled in food production courses are required to purchase a knife set and an approved chef’s uniform and black non-skid shoes. Students enrolled in dining room courses will be required to purchase dining room uniforms. Text books are required for a majority of the courses.

Need More Information? Contact:

Bob Mark, North Campus D-316G, (904) 766-6703

Curriculum


Total Credit Hours: 30

Graduation Requirements


In order to be awarded a technical certificate, students must have met the following requirements.

  1. Earned a cumulative grade point average of 2.0 (“C”) on all courses attempted at Florida State College.
  2. Completed the required courses as set forth in the College catalog or as approved by the assistant dean of the area.
  3. Students who place into college preparatory courses are required to complete designated college preparatory courses with a grade of “C” or better regardless of program of study.
  4. Completed at least one–fourth of the total hours required for a certificate in residence at Florida State College.
  5. Students must have fulfilled all financial obligations to the College before they may graduate.
Note: Students are cautioned to pay particular attention to the following statements.
  1. Graduation dates will be the date at the end of the College term in which students complete the academic requirements for the degree or certificate for which they are applicants. (The removal of an incomplete grade does not affect students’ graduation dates, since the grade change is effective at the end of the term in which the incomplete grade was assigned rather than the term in which the incomplete work was made up.)
  2. If students expect to complete the coursework under the terms of the catalog in effect during the term of their first registration, they must graduate within five years or they will need to be reassigned to an active catalog. Accordingly, students who enter under this catalog (2011/2012) must graduate by the end of the Summer Term 2016, or they will automatically be reassigned to the 2015/2016 catalog requirements. Changes to requirements as mandated by law or by rule of the District Board of Trustees may supersede this provision.
  3. Many courses in this catalog have prerequisite requirements and/or prerequisite courses listed in the course descriptions. Students are advised to be guided by these requirements.
  4. Degree–seeking students whose native language is not English and who fall below a designated cutoff score on the English as a second language entry college placement test (CPT–L), will be required to take English for Academic Purposes (EAP) courses prior to registering for other college credit classes. Students from cultures whose language of instruction may have been in English, but the native language is other than English, also come under the CPT–L test and course guidelines. The level of these courses will be determined by the entry placement scores. Individual exceptions will be determined by the EAP program manager. Students who place into EAP, as determined by the test, must complete EAP prefix courses before registering for other college credit classes. Non–degree–seeking college credit students who plan to take English, reading or courses where these are critical requisite skills must also meet these requirements. Exceptions to these requirements can be made by the EAP program manager or designee.

Articulation


This certificate articulates directly into the Hospitality and Tourism Management (2214) (A.S.)  degree program. The certificate represents an early exit point for students seeking preparation for a career in food catering or food service related programs.

Gainful Employment


This is a gainful employment program. Visit the Gainful Employment page for gainful employment programs’ placement and on-time completion rates, median loan amounts, SOC codes and estimated program costs.

Gainful employment programs include only training programs of at least one academic year that lead to a certificate and credentialed non-degree programs (credit programs requiring 30 or fewer credit hours and clock hour programs requiring 600 or more contact hours). These programs prepare students for gainful employment in a recognized occupation.

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