Program Design
The Foodservice Management associate degree program provides education and training in subjects ranging 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 Federation 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 working.
Graduates have transferred and earned bachelor’s degrees at such colleges and universities as Central Connecticut State University, Cornell University, Johnson & Wales University, New England Culinary Institute, University of Massachusetts, 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 degree in Culinary Arts or Hotel-Tourism Management by taking additional 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, day or evening. This program has an active student club that provides a variety of activities to supplement the formal curriculum.
Note: Students should consult individual course descriptions for prerequisite information.
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