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Commercial Foodservice Management The Commercial Foodservice Management Program, offered through the Natural and Applied Sciences Department, leads to an Associate of Applied Science (AAS) degree. The program provides coursework in food preparation, menu planning, sanitation and safety, purchasing, management and personnel administration. Through the cooperative education component of the program, students apply classroom learning to practical work experience in the foodservice industry. Additional support courses include food microbiology, accounting, advanced foods and nutrition.
Students who need additional skill development in reading, writing, mathematics and communication will be required to take basic skills and/or ESL courses. These courses are not listed in the curriculum. The particular courses students must successfully complete are determined by their scores on the college placement test. “To eat is a necessity, but to eat intelligently is an art." - La Rochefoucauld |
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The foodservice industry is the third largest employer in the country.
The industry anticipates it will need at least 250,000 new employees per
year in the next decade. Program graduates are qualified for entry-level
middle management trainee positions in large-scale foodservice enterprises
such as food catering businesses, cafeterias, fast food outlets and vending
machine operations. Areas of employment include purchasing, sanitation
and safety management, personnel supervision and food production management.