Academic Catalogs

Restaurant Supervision, Certificate of Achievement

Financial Aid Eligible
Banner Code: 1_CN_FMRS
Control Number: 08663

Students completing this certificate are qualified to manage food service operations in commercial establishments, such as restaurants and hotels. Restaurant management is an attractive profession which has been described a number of ways by those who are active in it, including such accolades as glamorous, well-paying, creative, challenging, and filled with excitement. One employment estimate shows a need for more than 250,000 additional employees annually. The future of restaurant management holds promise for individuals willing to devote their talents to this lively career.

Program Outcome

  1. Prepare students for entry-level employment as competent Food Service supervisors and meet the needs of the local hospitality/food-service industry.

Certificate of Achievement Requirements

The Certificate of Achievement is a state-approved career program that requires a minimum of eight units and is designed to prepare the graduate to enter a particular field of employment.  In order to be awarded a certificate, students are required to obtain a grade of “C” or better in all program-required courses. Grades of “CR” or “P” will be accepted whereas “CR” or “P” meets the equivalency of a “C” or better.  At least 3 units in an advanced course from the certificate must be completed at OCC at the department’s discretion.  Certificates of Achievement are not automatically awarded.  A petition must be filed in Enrollment Services or online at the beginning of the semester in which the student will be completing their final requirements.  The petitioning periods are listed in the Graduation Requirements section of this catalog.  Check with a counselor to determine the requirements for completion.

A list of certificate programs can be found in the Programs A-Z section of this catalog.  

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 3
FSM A190 Dining Room Service 2
Semester 2
FSM A151 Food Production Management 2
FSM A240 Food Service Math/Accounting 4
FSM A260 Supervision and Training Techniques 3
FSM A283 Directed Practice in Food Service Management 1 2
 Total Units23