The A.A.S. in Food and Beverage Management is a non-transfer degree. This program is designed for students interested in college-level instruction in the Culinary Field. This will be a joint program between Warren County Community College and Hunterdon County Polytech Career Academy which has been developed to meet the common goals of both institutions. The program features a broad range of food and beverage courses that will prepare students for entrance into the culinary field in a management capacity. Courses in management and a number of culinary courses will allow students already in this field to hone their skills. The program will enable interested students who have already begun study in this specific field to advance their knowledge and to transfer their learning into practice in chosen areas of food and beverage management.
General Education |
Credits |
|
Career Courses |
Credits |
ENG 140 English Composition I |
3 |
|
BUS 120 Business Organization & Management |
3 |
ENG 141 English Composition II |
3 |
|
BUS 201 Principles of Marketing |
3 |
Humanities Elective |
3 |
|
FBM 101 Introduction to Food and Beverage Management* |
3 |
SOC 101 Foundations of Success |
1 |
|
FBM 110 Food Preparation* |
3 |
103 Introduction to Sociology |
3 |
|
FBM 111 Baking and Pastry ARts* |
3 |
ECO 188 Macro-economics
or
PHI 201 Business Ethics |
3 |
|
FBM 132 Applied Food Service Sanitation* |
3 |
MAT 111 Mathematical Analysis for Business & Economics |
3 |
|
FBM 210 Food Preparation II* |
3 |
CSC 112 Microcomputer Software Applications |
3 |
|
FBM 211 Food, Beverage and Labor Cost Controls* |
3 |
|
22 |
|
FBM 230 Hospitality Purchasing* | 3 |
|
|
|
FBM 232 Catering Management* |
3 |
|
|
|
FBM 233 Beverage Management* |
3 |
|
|
|
|
FBM 242 Commercial Food Service Operation* |
4 |
|
|
|
|
FBM 300 Cooperative Experience* |
3 |
|
|
|
|
40 |
|
|
|
Total Credits for Degree
|
62
|
|
First Semester |
|
|
Third Semester |
|
ENG 140 English Composition I |
3 |
|
BUS 201 Principles of Marketing |
3 |
MAT 111 Mathematical Analysis for Business & Economics |
3 |
|
SOC 103 Introduction to Sociology |
3 |
FBM 110 Food Preparation I* |
3 |
|
FBM 111 Baking and Pastry Arts* |
3 |
FBM 101 Introduction to Food/Beverage Management* |
3 |
|
FBM 230 Hospitality Purchasing* |
3 |
FBM 132 Applied Food Service Sanitation |
3 |
|
Humanities Elective |
3 |
SOC 101 Foundations of Success |
1 |
|
|
15 |
|
16 |
|
|
|
Second Semester |
|
|
Fourth Semester |
|
BUS 120 Business Organization & Management |
3 |
|
FBM 232 Catering Management* |
3 |
CSC 112 Microcomputer Software Applications |
3 |
|
FBM 233 Beverage Management* |
3 |
FBM 210 Food Preparation II* |
3 |
|
FBM 300 Cooperative Experience* |
3 |
ENG 141 English Composition II |
3 |
|
FBM 242 Commercial Food Service Operations* |
4 |
FBM 211 Food, Beverage and Labor Cost Controls* |
3 15 |
|
ECO 188 Macro-economics
or
PHI 201 Business Ethics |
3
16 |
|
|
|
Total Credits
|
62
|
