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Food and Beverage Management Undergraduate Certificate

Overview

The Food and Beverage Management certificate at Mason teaches students key concepts and operational functions, strategies, and practical skills necessary for managing and operating food and beverage business for restaurants and catering companies. The required courses provide exposure to the core business functions needed to succeed in the food and beverage industry.

Admissions

University-wide admissions policies can be found in Undergraduate Admissions Policies.

Policies

For policies governing all undergraduate programs, see AP.5 Undergraduate Policies.

Certificate Requirements

Total credits: 18

This certificate may be pursued on a part-time basis only.

Coursework

• TOUR 230: Introduction to Hospitality Management (3 credits)
• TOUR 310: Food and Beverage Management (3 credits)
• TOUR 445: Restaurant Management (3 credits)
• NUTR 295: Introduction to Nutrition (Mason Core) (3 credits)
• NUTR 315: Fundamentals of Cooking (3 credits)
• NUTR 410: Introduction to Food Safety and Defense (3 credits)
• Total Credits: 18