Liberal Arts and Science - Manchester Community College ...

DEGREES
Foodservice Management, A.S. Degree
Program Design
This program provides an education and training in hospitality area subjects
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
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 employed
at a work site.
Graduates have transferred and earned bachelor’s degrees at such colleges
and universities as Central Connecticut State University, Cornell University,
University of New Haven, University of Massachusetts, University of Nevada
(Las Vegas), and the University of New Hampshire.
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’s degree in
hotel-tourism management by taking an additional 12 credit hours. Candidates
interested in earning double degrees should see a hospitality management
faculty member.
Curriculum
Students may enroll in this program full- or part-time. This program has an active
student club that provides a variety of activities to supplement the formal
curriculum. Note: Students taking HSP* 101 must be eligible for MAT* 095 or
take MAT* 075 concurrently. Students taking BIO* 112 and HSP* 108 must
be eligible for ENG* 101.
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Foodservice Management Requirements
HSP* 108 Sanitation and Safety 3
HSP* 101 Principles of Food Preparation 3
HSP* 100 Introduction to the Hospitality Industry 3
Gen Ed ENG* 101: Composition 3
Gen Ed ‡ MAT* 109: Quantitative Literacy 3
Subtotal: 15
HSP* 112 Advanced Food Preparation 4
Gen Ed BIO* 112: Applied Nutrition 3
HSP* 296 Cooperative Education 3
Gen Ed Mode 3 3
ACC* 115 Financial Accounting 4
Subtotal: 17
HSP* 211 Food & Beverage Cost Control 3
HSP* 201 International Foods 4
HSP* 237 Hospitality Marketing 3
HSP* 117 Beverage Management 3
HSP* 233 Hospitality Human Resource Management 3
Subtotal: 16
Gen Ed Mode 1 3
HSP* 210 Buffet Catering 4
Choose 1 course from below: 3
BMK* 260/HSP* 238 Relationship Marketing or
HSP* 212 Equipment Design and Layout
Gen Ed Choose 2 courses from below: 6
PSY* 111: General Psychology I or
ECN* 102: Principles of Microeconomics or
GEO* 111: World Regional Geography
Subtotal: 16
Total Credits Required: 64
Learning Outcomes
Upon successful completion of all Foodservice Management degree program
requirements, graduates will
1. Analyze theory and techniques of food preparation and presentation.
2. Prepare menus incorporating costs, acquisition, and inventory
controls.
3. Summarize basic principles and concepts of the hospitality industry.
4. Create and cater events.
5. Prepare basic foods in quantity, including various regional foods.
6. Prepare ethnic cuisine in quantity.
7. Evaluate the establishment and maintenance of a safe and sanitary
foodservice operation including Hazard Analysis Critical Control Point
and State of Connecticut law.
8. Setup and operate the “front of the house.”
9. Summarize managerial techniques and human resources management
practice.
10. Demonstrate appropriate problem-solving techniques in addressing
management problems.
11. Evaluate equipment design and layout for a foodservice facility.
12. Apply knowledge of computers to the hospitality industry.
13. Differentiate styles of marketing, sales analysis and planning for the
hospitality industry.
In addition, the graduate will complete the comprehensive learning outcomes
identified with the General Education Component.
‡ Students planning to transfer for a bachelor’s degree should take
MAT* 138 or higher.
WARNING: All course numbers in the Connecticut Community College System
are in the process of change. For up-to-date information on any course number,
contact the MCC Registrar’s Office.
Division of Social Science & Hospitality: 860-512-2753 or www.mcc.commnet.edu