Academic Catalogs

Food and Beverage Management, Associate in Science Degree

Banner Code: 1_AS_FBM

Control Number: 08664

Financial Aid Eligible


According to the US Bureau of Labor Statistics, “Employment of food service managers is projected to grow 11 percent from 2018 to 2028, much faster than the average for all occupations. Those with several years of work experience in food service and a degree in hospitality, restaurant, or food service management will have the best job opportunities.” Whether you choose to work in a restaurant, hotel, or private club, Food and Beverage Management is an exciting and dynamic field that requires a variety of hard and soft skills to execute successfully. OCC’s certificate, advanced certificate, and AA degree in Restaurant Management prepare students for employment in this field through training in everything from culinary arts and dining room service to cost control systems and leadership skills. In addition to completion of the prerequisite and required courses below, this program requires completion of the Associate in Science General Education as listed in the catalog.

Program Outcomes

The outcome of the program is to prepare students for employment as a competent Food & Beverage managers and to uphold industry standards among self and staff.

Associate in Science Degree Requirements

  1. UNIT REQUIREMENT - 60 UNITS, with at least a 2.0 grade point average. At least 12 of the units must be earned at OCC, with a minimum of one course taken for a letter grade. At least 3 units in an advanced course from the program must be completed at OCC. A student must be enrolled at the time of application for graduation. Units earned at an accredited college or university on a credit/no credit basis will be counted toward the degree requirements of the college, to a maximum of 15 units.
  2. MAJOR REQUIREMENT - Complete the AS major requirements.
  3. MATHEMATICS REQUIREMENT - Demonstrate competence in mathematics by either obtaining a satisfactory grade (grade of “C” or better or“pass”) in a mathematics course at or above the level of Intermediate Algebra as demonstrated by prior coursework, or by demonstrating competency that is comparable through the completion of a college-level math course that has Intermediate Algebra as a prerequisite: Psychology A160 or Math A100 or higher, with the exception of Math A220.
  4. GENERAL EDUCATION REQUIREMENT - Students may choose to complete Option 1 (OCC AS GE), Option 2 (CSU GE), or Option 3 (IGETC) to satisfy the general education requirement. See the General Education Patterns section of this catalog for more information.

Required Prerequisites

Food and Beverage Management Certificate of Achievement (22.5 Units)

Course Title Units
Recommended Preparation
CIS A100
Required Courses
FSM A100Introduction to the Hospitality Industry3
FSM A150Fundamentals of Food Preparation4
FSM A151Food Production Management2
FSM A160Sanitation and Safety2
FSM A190Dining Room Service2.5
FSM A240Food & Beverage Cost Control4
FSM A260Supervision and Training Techniques3
FSM A283Directed Practice in Food Service Management 12
Total Units22.5

Required Courses 

Course Title Units
FN A140Introduction to Nutrition Concepts2-3
or FN A170 Nutrition
FSM A250Menu Planning and Purchasing3
FSM A275Bar Management2
HTT A285Hospitality Operations3
FSM A284Catering3
FSM A285Restaurant Management3
FSM A286Directed Practice in Food Service Management2
Total Units18-19
Requirement Units
Program Major Units 40.5-41.5
AS General Education Option 1, 2, or 3 Varies
Transferable electives to satisfy unit requirement Varies
Total Minimum Degree Units 60

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:
CIS A100 Introduction to Computer Applications

Plan of Study Grid
Year 1
Semester 1Units
FSM A100 Introduction to the Hospitality Industry 3
FSM A150 Fundamentals of Food Preparation 4
FSM A160 Sanitation and Safety 2
FSM A190 Dining Room Service 2.5
OCC AS GE Area A1- CHOOSE ONE 3
 Units14.5
Semester 2
FSM A151 Food Production Management 2
FSM A240 Food & Beverage Cost Control 4
FSM A260 Supervision and Training Techniques 3
FSM A283 Directed Practice in Food Service Management 1 2
OCC AS GE Area C2- CHOOSE ONE 3
 Units14
Summer
OCC AS GE Area C2- CHOOSE ONE 3
OCC AS GE Area B- CHOOSE ONE 1 3-4
 Units6-7
Year 2
Semester 1
FN A140
or FN A170
 Introduction to Nutrition Concepts 2
or Nutrition
 2-3
FSM A250 Menu Planning and Purchasing 3
FSM A275 Bar Management 2
HTT A285 Hospitality Operations 3
MATH A030 Intermediate Algebra 3 4
 Units14-15
Semester 2
FSM A284 Catering 3
FSM A285 Restaurant Management 3
FSM A286 Directed Practice in Food Service Management 2
OCC AS GE Area D- CHOOSE ONE 3
OCC AS GE Area A2- CHOOSE ONE 3-4
 Units14-15
 Total Units62.5-65.5