Food and Beverage Management (6050) (T.C.)

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 (25 percent) 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 (2012/2013) must graduate by the end of the Summer Term 2017, or they will automatically be reassigned to the 2016/2017 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. Students may pursue one or more certificates to develop or upgrade their skills in a particular field, or pursue the A.S. degree and earn technical certificates while completing the requirements for the degree. Contact an advisor or counselor to determine the career education path that is best for you.

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.