Food Service Management

Designed to provide the skills needed to manage a restaurant or food service outlet, this degree puts graduates on the track to manage food service operations, such as those in hospitals, corporate cafeterias, upscale fast food operations and chain restaurants. This can also be taken as a dual degree with Culinary Arts.

Students are required to take the Placement Test and, if applicable, complete, with a grade of C or better, MATH073-Introduction to Algebra I and ENGL080-Reading and Writing II. General Education courses may be taken as offered during the program. General Education courses may be taken as offered during the program.

For information, contact the culinary arts department at (609)343-4944 or visit the Academy of Culinary Arts home page.

Upon Completion of this program students will be able to:

• Demonstrate professionalism and exceptional work ethics;
• Relate the importance of participation in community activities;
• Perform effectively in teams;
• Identify environmental and conservation issues related to the culinary industries;
• Demonstrate knowledge and skills appropriate for entry-level culinary positions;
• Articulate the need and value of life-long learning as it relates to career goals;
• Compare and contrast traditional and non-traditional career opportunities;
• Identify industry expectations through on-the-job training;
• Identify industry sanitation standards;
• Demonstrate effective communication and computation skills;
• Know and apply industry equipment safety standards;
• Demonstrate organizational proficiency;
• Articulate an understanding of cultural diversity