Foodservice Management, A.S. Degree
The Foodservice Management associate degree program provides education and training in subjects ranging from food production to food protection, marketing and management. Students will also take general education courses to improve employability, job performance and transferability to another college or university.
The Foodservice Management program is accredited by the American Culinary Federation Educational Foundation. In addition to classroom and laboratory study, students will participate in an individually-planned, 300-hour cooperative work experience program. Students earn credit toward graduation while working.
Graduates have transferred and earned bachelor’s degrees at such colleges and universities as Central Connecticut State University, Cornell University, Johnson & Wales University, New England Culinary Institute, Paul Smith College, University of Massachusetts, and the University of Nevada, Las Vegas.
Students are required to purchase their own official kitchen and table service uniforms, as well as culinary tools and cutlery. These are available for purchase at the MCC Bookstore.
In addition to this degree, students may earn a second associate degree in Culinary Arts or Hotel-Tourism Management by taking additional credit hours. Candidates interested in earning double degrees should see a counselor or a hospitality management faculty member.
Students may enroll in this program full- or part-time, day or evening. This program has an active student club that provides a variety of activities to supplement the formal curriculum.
Note: Students should consult individual course descriptions for prerequisite information.
Foodservice Management Requirements
|HSP* 108||Sanitation and Safety||3|
|HSP* 101||Principles of Food Preparation||3|
|HSP* 100||Introduction to the Hospitality Industry||3|
|Gen Ed||ENG* 101: Composition||3|
|Gen Ed||Mode 4||3|
|HSP* 112||Advanced Food Preparation||4|
|Gen Ed||BIO* 111: Introduction to Nutrition||3|
|Gen Ed||Mode 1||3|
|Gen Ed||Mode 3||3|
|ACC* 115||Financial Accounting||4|
|HSP* 211||Food & Beverage Cost Control||3|
|HSP* 201||International Foods||4|
|HSP* 237||Hospitality Marketing||3|
|HSP* 117||Beverage Management||3|
|HSP* 233||Hospitality Human Resource Management||3|
|Gen Ed||Mode 6||3|
|HSP* 296||Cooperative Education/Work Experience||3|
|HSP* 210||Buffet Catering||4|
| HSP* 238/BMK* 260
|GEO* 111||World Regional Geography (Mode 6)||3|
|Total Credits Required: 64|
Upon successful completion of all Foodservice Management degree program requirements, graduates will
- Analyze theory and techniques of food preparation and presentation.
- Prepare menus incorporating costs, acquisition and inventory
- Summarize basic principles and concepts of the hospitality industry.
- Create and cater events.
- Prepare basic foods in quantity, including various regional foods.
- Prepare ethnic cuisine in quantity.
- Evaluate the establishment and maintenance of a safe and sanitary foodservice operation, including Hazard Analysis Critical Control Point and State of Connecticut law.
- Setup and operate the 'front of the house.'
- Summarize managerial techniques and human resources management practice.
- Demonstrate appropriate problem-solving techniques in addressing management problems.
- Evaluate equipment design and layout for a foodservice facility.
- Apply knowledge of computers to the hospitality industry.
- Differentiate styles of marketing, sales analysis and planning for the hospitality industry.
In addition, the graduate will complete the comprehensive learning outcomes identified with the General Education Core.
To complete a dual degree in Hotel-Tourism Management, students should take the following courses:
|GEO* 204: Geography and Tourism Development||3|
|HSP* 242: Hotel Management||3|
|BMG* 204: Managerial Communication||3|
To complete a dual degree in Culinary Arts, students should take the following courses:
|HSP* 103: Principles of Baking I||3|
|HSP* 107: Icing Artistry I||3|
|HSP* 215: Principles of Baking II||3|
|HSP* 216: Artisan Bread||3|
|HSP* 235: Principles of Baking III or
HSP* 207: Icing Artistry II
Division of Social Science and Hospitality: 860-512-2750
Source: 2011-2012 Course Catalog
For additional information, contact: Jayne Pearson