Program Overview

Food and Beverage Management Certificate

Program Type

Certificate

Format

On Campus

Estimated Time to Complete

12 Credit Hours

Program Description

Elevate your future with our Food and Beverage Management Certificate, tailored to equip aspiring professionals with the expertise to thrive in the vibrant hospitality industry. Gain practical knowledge and valuable insights to kickstart a successful food and beverage management career.

Requirements

• Intro to Professional Food Prep (3 hrs) Laboratory-based course designed to familiarize students with professional food preparation principles and techniques. Food Service sanitation, provides training in the regulations and procedures necessary to prevent food poisoning and food-borne diseases in a food service environment. Uniforms required.
• Global Kitchen: A Culinary Journey (3 hrs) Explore the cultural impact of geography, migration, war and crop movement on ingredient selection and cooking techniques. Prepare, taste, and evaluate traditional, regional dishes of the Americas, Asia, Europe, Africa and the Mediterranean. Topics include similarities between food production systems used in the United States and those used in other regions of the world.
• Chicago Study Tour (3 hrs) Experience the hospitality and tourism industry in Chicago with visits to special event and tourism venues, city clubs, hotels, airlines, industry corporate headquarters and participation in the largest trade show in the restaurant industry (NRA). Specific topics may include labor relations and unionization; food trends and convention operations.
• Principles of Nutrition (3 hrs) Introduction to human nutrition in health from an examination of nutrients and body function to food choice and healthful eating behaviors. Energy needs are calculated, nutrient information is analyzed, and national food and nutrition reports are reviewed. The connection between nutrition and risk of chronic disease is described with nutrition practices that promote health emphasized. The food environment is examined from the perspective of making informed food choices in a complex marketplace.
• Survey of Beverages (3 hrs) Study of social beverages commonly used in the hospitality industry. Primary emphasis is on history, language, product identification and production and merchandising techniques for wines, beers, distilled spirits and non-alcoholic beverages.
• Facilities Planning & Design (3 hrs) Principles of hotel and restaurant property management and facilities layout and design, emphasizing equipment selection, space allocation, guest and production/service traffic flow patterns and facility operations management.

Related Programs

• Food Studies Certificate
• Hospitality Management Certificate
• Event Management Certificate

College

College of Merchandising, Hospitality and Tourism

Location

Chilton Hall 331, 410 S. Avenue C, Denton, Texas