Food and Beverage Management, Certificate of Achievement
Banner Code: 1_CN_FBM
Control Number: 08663
Financial Aid Eligible
The Food and Beverage Management Certificate of Achievement at Orange Coast College is designed to prepare students for entry level employment as proficient supervisors within the food and beverage industry. Each program provides learning opportunities, which introduce, develop, and reinforce occupational knowledge, skills, and attitudes required in the industry.
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 the Food Repurposing Kitchen.
Program Outcome
Program Learning Outcomes
- Prepare students for a career within the food & beverage industry.
Review Certificate Requirements.
| Course | Title | Units |
|---|---|---|
| Recommended Preparation | ||
| Introduction To College | ||
| Required Courses | ||
| FBM A100 | Introduction to the Hospitality Industry | 3 |
| FBM A102 | Sanitation and Safety | 2 |
| FBM A115 | Fundamentals of Food Production | 3 |
| FBM A190 | Service Leadership & Communication in Buffet Operations | 3 |
| FBM A220 | Food and Beverage Cost Control | 4 |
| FBM A195 | Dining Room Service | 2 |
| FBM A215 | Foodservice Systems and Operations Management | 2 |
| FBM A270 | Food Systems, Sustainability, and Social Change | 3 |
| Total Units | 22 | |
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.
Recommended preparation:
COUN A100 Introduction To College
| Year 1 | ||
|---|---|---|
| Semester 1 | Units | |
| FBM A100 | Introduction to the Hospitality Industry | 3 |
| FBM A102 | Sanitation and Safety | 2 |
| FBM A115 | Fundamentals of Food Production 1 | 3 |
| FBM A190 | Service Leadership & Communication in Buffet Operations | 1.5 |
| Units | 9.5 | |
| Semester 2 | ||
| FBM A220 | Food and Beverage Cost Control | 4 |
| FBM A195 | Dining Room Service | 2 |
| FBM A215 | Foodservice Systems and Operations Management | 2 |
| FBM A270 | Food Systems, Sustainability, and Social Change | 3 |
| Units | 11 | |
| Total Units | 20.5 | |
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FBM A115 Offered in the Fall semester only.