Food Service Management A.A.S.
Aimee Elliot, Director
The Food Service Management program culminates in an Associate of Applied Science Degree. This program combines theory, practical training, and industry experience to prepare students for entry-level and management positions in the diverse and dynamic hospitality industry. The degree program is designed to continue principles taught in the Culinary Arts certificate program. The spectrum of learning is expanded to include more in-depth professional studies thereby enhancing employment options. Accreditation by the American Culinary Federation ensures graduates' eligibility for certification as an ACF Certified Culinarian.
Technical subject areas include introduction to the industry, basic baking, patisserie, cost control, dining room service, Garde manger, nutritional cooking, fundamental cooking principles, short order cookery, a la carte stations, menu planning, supervised internship, and the recognized sanitation certificate awarded by the National Restaurant Association Educational Foundation.
Associate of Applied Science - Food Service Management
Missoula College
Degree Specific Credits: 63
Required Cumulative GPA: 2.0
Catalog Year: 2020-21
Note: See Program Director for scope and sequence advising. Please refer to online schedule for online course availability.
Summary
Food Service Management Required Courses | 63 | |
Total Hours | 63 | |
Food Service Management Required Courses
Code | Title | Hours |
|---|---|---|
Complete all of the following courses: | ||
ANTY 133X | Food and Culture | 3 |
BMGT 235 | Management | 3 |
COMX 115S | Introduction to Interpersonal Communications | 3 |
CULA 100 | Culinary Arts Fundamentals | 2 |
CULA 101 | Introduction to Knife Skills and Butchery | 2 |
CULA 105 | Food Service Sanitation | 2 |
CULA 156 | Dining Room Procedures | 3 |
CULA 157 | Pantry & Garde Manger | 3 |
CULA 158 | Breakfast and Sandwich Cookery | 3 |
CULA 160 | Soups, Stocks, & Sauces | 3 |
CULA 161 | Meats & Vegetables | 3 |
CULA 162 | Storeroom Management and Receiving Operations | 2 |
CULA 165 | Baking & Pastry | 5 |
CULA 205 | Catering Management | 2 |
CULA 206 | Restaurant Management | 3 |
CULA 210 | Nutritional Cooking | 3 |
CULA 220 | Purchasing and Cost Controls | 3 |
CULA 298 | Food Service Internship | 3 |
CULA 299 | Culinary Arts Capstone | 3 |
M 105 | Contemporary Mathematics | 3 |
WRIT 121 | Intro to Technical Writing | 3 |
or WRIT 101 | College Writing I | |
Total Hours | 63 | |
Minimum Required Grade: C-