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.