Bar and Beverage Management, Certificate of Achievement
Banner Code: 1_CN_BBM
Control Number: 43173
Not Financial Aid Eligible
The Bar and Beverage Management Certificate of Achievement is a comprehensive program that explores the essential management and service aspects of alcoholic and non-alcoholic beverages with an emphasis on wine, beer, and spirits while providing the knowledge necessary for building and sustaining a profitable beverage program. Courses within the certificate include an introduction and advanced wine studies, distilled spirits and mixology, and the skill of fermenting non-alcoholic and alcoholic beverages. Students will participate in the California State-required Responsible Beverage Service (RBS) Training Program and Certification process.
Program Outcome
Prepare students for beverage managerial employment within the food and beverage industry.
Review Graduation Requirements.
| Course | Title | Units |
|---|---|---|
| Required Courses | ||
| FBM A100 | Introduction to the Food and Service Industry | 3 |
| FBM A102 | Sanitation and Safety | 2 |
| FBM A140 | Bar Management and Profitability | 1.5 |
| FBM A145 | Introduction to Wines | 2 |
| FBM A220 | Food and Beverage Cost Control | 4 |
| FBM A146 | Introduction to Fermented Beverages | 3 |
| FBM A147 | Distilled Spirits and Introduction to Mixology | 2.5 |
| FBM A222 | Management, Leadership, and Training | 3 |
| FBM A245 | Advanced Wine Studies | 2 |
| Total Units | 23 | |
Program Sequence
These sequences at Orange Coast College are curriculum maps for students to finish all requirements for the certificate. There may be advisories, prerequisites, or time requirements that students need to consider before following these maps. Students are advised to meet with an Orange Coast College Counselor for alternate sequencing.
| Year 1 | ||
|---|---|---|
| Semester 1 | Units | |
| FBM A100 | Introduction to the Food and Service Industry | 3 |
| FBM A102 | Sanitation and Safety | 2 |
| FBM A140 | Bar Management and Profitability | 1.5 |
| FBM A145 | Introduction to Wines | 2 |
| FBM A220 | Food and Beverage Cost Control | 4 |
| Units | 12.5 | |
| Semester 2 | ||
| FBM A146 | Introduction to Fermented Beverages | 3 |
| FBM A147 | Distilled Spirits and Introduction to Mixology | 2.5 |
| FBM A222 | Management, Leadership, and Training | 3 |
| FBM A245 | Advanced Wine Studies | 2 |
| Units | 10.5 | |
| Total Units | 23 | |