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Food Service Management

Associate in Applied Science

This program is designed to offer students mid-level food service management experience. It combines food industry training and experience with specific interdisciplinary study. The program offers students an opportunity to practice basic and advanced technical skills in food preparation service, product identification and nutrition. Students will acquire supervisory skills to better utilize human and physical resources in food service operations. The student will gain experience in the proper use and maintenance of professional food service equipment, while becoming familiar with industry layout and design.

Career Possibilities

A degree in Food Service Management offers many career opportunities including restaurants, but also resorts, cruise ships, health care facilities, and as a Franchise Food Manager. Career Coach allows you to explore different career options for the degree you are pursuing. You can even take a look at each job title to see an in-depth overview, salary, job growth, and live job postings.

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Program Information

Careers in Culinary Arts & Relates Services

Mott Community College is an A.C.F. Certified Testing Site.

Required course for this program:
need to be completed before any lab classes are taken
CULA-100 - Orientation to Food Services (take within first 15 credits)
CULA-101 - Knife Skills
FMG-102 - Food Safety and Sanitation
CULA-105 - Introduction to Professional Cookery

Degree Information

Credit Hours: 80

Contact Hours: 80

Recommended Math Pathway: MATH-115

Writing Requirements: ENGL-101


Estimated In-District Pathway Cost:* $13,505.34

*Calculations are based on full-time enrollment, in-district tuition rates, and progression according to the Degree Pathway. Changes in course-taking behavior, residency status, and other factors may impact total costs.

Degree Pathway

Course Name Course Notes Credit
Hours
Contact
Hours
Year One
Fall
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3 3
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2 2
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2 2
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3 3
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3 3
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1 1
Total 14 14
Year One
Winter
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* 6 6
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4 4
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4 4
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3 3
Total 17 17
Year One
Spring / Summer
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3 3
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3 3
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3 3
Total 9 9
Year Two
Fall
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* ^66
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* ^66
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33
Choose one of the following:
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33
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33
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33
Total1818
Year Two
Winter
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*66
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33
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22
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or
33
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33
Total1414
Year Two
Spring / Summer
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3 3
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¹ 4 4
Total 7 7
Notes
* Approved Uniform Required
^ Knife Kit
¹ Successful completion of a minimum 12 credits of specific requirements for the Baking and Pastry Arts Certificate Program, the Foodservice Management Program and/or the Culinary Arts Program
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March 23, 2018
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