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2010-2011 Catalog [Aug. 2010-Aug. 2011] 
    
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2010-2011 Catalog [Aug. 2010-Aug. 2011] [Archived Catalog]

Food and Beverage Management (Catering) (6050)

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Technical Certificate

Mission

The Institute of the South for Hospitality and Culinary Arts is dedicated to the meaningful learning and excellent teaching that enables our students to achieve their full potential in the hospitality, dietetics and food service industries. Our long term goal is to empower students to become leading partners in a dynamic prosperous community.

The Program

The Catering 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

Students must supply their own health insurance coverage while enrolled in the program. Companies that provide internship sites require students to have insurance coverage while on their premises.

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 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. The U.S. Department of Labor predicts the national demand will increase 10% to 20% annually through 2012. Applicants with a degree are preferred for supervisory positions.

Rapid Placement

Our graduates are regularly employed for such gourmet events as the Super Bowl and PGA Tour. They assist in the management of concessions at Jacksonville Municipal Stadium, Times-Union Center and other major venues through Levy Restaurants.

Entry-Level Earnings

The typical starting salary for program graduates is $18,000 to $25,000.

Certification and Licensing

This program is accredited by the American Culinary Federation, 10 San Bartola Drive, St. Augustine, FL 32086, (800) 624-9458. Graduates are prepared for the Florida Restaurant Association’s ServSafe Management certification.

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. The program manager, with the approval of the dean of instruction may require additional courses or make substitutions to meet the needs of the students. This program is offered at North Campus during the day, weekends and evening.

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.

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Curriculum

Total Credit Hours: 30

Professional Courses (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. Completed at least one–fourth of the total hours required for a certificate in residence at Florida State College. Before students may graduate, they must have fulfilled all financial obligations to the College.
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 (2010/2011) must graduate by the end of the Summer Term 2015, or they will automatically be reassigned to the 2014/2015 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 Restaurant Management (2212) (A.S.)  degree.

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