Food and Beverage Management, Advanced, Associate in Science Degree
Banner Code: 1_AS_FBMA
Control Number: 08664
Financial Aid Eligible
The Food and Beverage Management Advanced Associate in Science Degree at Orange Coast College is designed to prepare students for managerial career advancement within the food and beverage industry. Each program provides learning opportunities, which introduce, develop, and reinforce occupational knowledge, skills, and attitudes required.
The Food and Beverage Management Department offers a varied curriculum focusing on food and beverage management, dining room service, bar management, sustainable food systems, food recovery, and catering.
Classroom studies are reinforced with practical experience in the Captain's Table Restaurant, Organic Waste Management through composting, and Food Repurposing Kitchen.
Program Outcomes
Prepare students with the operational and managerial capabilities needed to advance within the food & beverage industry while upholding industry standards.
Review Graduation Requirements and General Education.
Required Prerequisites
Food and Beverage Management Certificate of Achievement (25.5 Units)
| Course | Title | Units |
|---|---|---|
| Recommended Preparation | ||
| COUN A100 | ||
| Required Courses | ||
| FBM A100 | Introduction to the Food and Service Industry | 3 |
| FBM A102 | Sanitation and Safety | 2 |
| FBM A115 | Fundamentals of Food Production | 4 |
| FBM A190 | Buffet Service | 2 |
| FBM A220 | Food and Beverage Cost Control | 4 |
| FBM A195 | Dining Room Service | 2.5 |
| FBM A215 | Quantity Food Production Management | 2 |
| FBM A222 | Management, Leadership, and Training | 3 |
| FBM A270 | Sustainable Food Systems | 3 |
| Total Units | 25.5 | |
Required Courses
| Course | Title | Units |
|---|---|---|
| FN A140 | Introduction to Nutrition Concepts | 2-3 |
| or FN A170 | Nutrition | |
| FBM A221 | Menu Planning and Purchasing | 3 |
| FBM A145 | Introduction to Wines | 2 |
| FBM A280 | Directed Practice for Food and Beverage Management 1 | 2 |
| FBM A140 | Bar Management and Profitability | 1.5 |
| FBM A175 | Food Law and Policy | 2 |
| FBM A147 | Distilled Spirits and Introduction to Mixology | 2.5 |
| FBM A285 | Directed Practice for Food and Beverage Management 2 | 2 |
| Total Units | 17-18 | |
| Requirement | Units |
|---|---|
| Program Major Units | 42.5-43.5 |
| AS General Education Option 1, 2, or 3 | Varies |
| Transferable electives to satisfy unit requirement | Varies |
| Total Degree Units | 60.5-61.5 |
Suggested Electives
CIS A090 Beginning Computer Keyboarding 1
EMS A100 Emergency Medical Responder
KIN A203 First Aid and CPR
Program Sequence
These sequences at Orange Coast College are general course curriculum maps for students to finish all major and general education requirements for two-year completion of degrees, and/or fulfillment of transfer requirements. The course sequence may include course prerequisites and other placement requirements. Students are advised to meet with an Orange Coast College Counselor to review course selections and sequences to ensure that completion of this program will meet a student's transfer and career goals.
Recommended Preparation:
COUN A100 Introduction To College
| Year 1 | ||
|---|---|---|
| Semester 1 | Units | |
| FBM A100 | Introduction to the Food and Service Industry | 3 |
| FBM A102 | Sanitation and Safety | 2 |
| FBM A115 | Fundamentals of Food Production | 4 |
| FBM A190 | Buffet Service | 2 |
| OCC AS GE Area A1- CHOOSE ONE | 3 | |
| Units | 14 | |
| Semester 2 | ||
| FBM A220 | Food and Beverage Cost Control | 4 |
| FBM A195 | Dining Room Service | 2.5 |
| FBM A215 | Quantity Food Production Management | 2 |
| FBM A222 | Management, Leadership, and Training | 3 |
| FBM A270 | Sustainable Food Systems | 3 |
| OCC AS GE Area C2- CHOOSE ONE | 3 | |
| Units | 17.5 | |
| Summer | ||
| OCC AS GE Area C2- CHOOSE ONE | 3 | |
| OCC AS GE Area B- CHOOSE ONE 1 | 3-4 | |
| Units | 6-7 | |
| Year 2 | ||
| Semester 1 | ||
| FN A140 or FN A170 | Introduction to Nutrition Concepts 2 or Nutrition | 2-3 |
| FBM A221 | Menu Planning and Purchasing | 3 |
| FBM A145 | Introduction to Wines | 2 |
| FBM A280 | Directed Practice for Food and Beverage Management 1 | 2 |
| Select one of the following or satisfy Math competency (completion of High School Algebra 2 with a "C" or better) | 3-4 | |
| Intermediate Algebra 3 or Combined Elementary and Intermediate Algebra | ||
| Units | 12-14 | |
| Semester 2 | ||
| FBM A140 | Bar Management and Profitability | 1.5 |
| FBM A175 | Food Law and Policy | 2 |
| FBM A147 | Distilled Spirits and Introduction to Mixology | 2.5 |
| FBM A285 | Directed Practice for Food and Beverage Management 2 | 2 |
| OCC AS GE Area D- CHOOSE ONE | 3 | |
| Units | 11 | |
| Total Units | 60.5-63.5 | |
- 1
NO LAB REQUIRED- Option to take this during another semester if time permits and able to add more units or intersession
- 2
Prerequisite for this AS is Food and Beverage Management, Certificate of Achievement.
- 3
Math requirement needed if not met by HS Algebra 2, *100-level Math courses satisfy AS Math Requirement and OCC AS GE Area A2 or Degree Applicable units varies to reach 60