Food Service Management Specialization Professional Series

The Food Service Management Specialization Series is designed for students who are seeking entry into food service management positions. The series provides a foundation in food service management while focusing on basic food preparation, management and business practices. Included is the ServSafe certificate course from the National Restaurant Association Educational Foundation.

A grade of "C" or better is required to receive a letter of recognition or to transfer credits.

All courses can be applied towards the Food Service Management degree.

For further information contact Connie LaMonaca, Administrative Secretary at (609) 343-4944 or e-mail lamonaca@atlantic.edu.

Courses Credits
   
Introduction to Business BUSN101
3
Introduction to Culinary Arts* CULN101
3
Food Purchasing/Cost Controls* CULN103
2
Essentials of Catering* CULN104
1
Applied Culinary Skills I* CULN105
2
Applied Culinary Skills II* CULN106
2
Introduction to Planning & Control for Food and Beverage Operations* CULN119
1
Menu and Facilities Design* CULN206
2
Choose one of the following:
Business Law I BUSN210
Hospitality and Casino Law HOSP102
3
TOTAL REQUIRED FOR SERIES:
19

*Program courses for A.A.S. Degree in Culinary Arts.