Food and Beverage Management, AAS

Food and beverage managers are responsible for the total management of food service operations, ensuring customers are fully satisfied with their dining experiences. It is work that requires leadership, customer service skills, sound business judgment and problem-solving expertise.

Food and Beverage Management Major - 48 Hours

CUL 1010 - Sustainability in the Food Service Industry Credits: 1
CUL 1110 - Food Service Career Skills Credits: 1
CUL 1150 - Culinary Math Credits: 3
CUL 1310 - Food Safety and Sanitation Credits: 1
CUL 2210 - Purchasing and Product Identification Credits: 4
CUL 2250 - Table Service Credits: 4
FBM 1110 - Food Culture and Introduction to Wine Credits: 3
FBM 1210A - Culinary Fundamentals Credits: 1
FBM 2010 - Food and Beverage Management Work Experience Credits: 3
FBM 2210 - Menu Planning and Analysis Credits: 3
FBM 2310 - Hospitality Financial Management Credits: 3
FBM 2410 - Food and Beverage Management Credits: 3
FBM 2450 - Convention and Banquet Sales and Service Credits: 3
FBM 2550A - Beer Styles and Service Credits: 2
FBM 2610A - Liquor Identification and Mixology Credits: 3
FBM 2650 - Sports and Entertainment Venue Management Credits: 1
FBM 2710 - Hotel Operations Management Credits: 3
FBM 2750 - Club, Resort and Casino Management Credits: 3
FBM 2810A - Restaurant Operations Credits: 3

General Education Requirements - 12 Hours

COM 1010 - Composition and Critical Thinking I Credits: 3
COM 1020 - Composition and Critical Thinking II Credits: 3
MTH 1010 - Quantitative Literacy Credits: 3
PSY 2050 - Self and Society Credits: 3

Semester Hours Required for Graduation - 60

The Port Huron Food and Beverage Management program is accredited by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC). Graduates are eligible to become Certified Culinarians upon graduation.

ACFEFAC

ACFEF Postsecondary Accredited Program - Exemplary, Foodservice Management

CIM is the only Institution Statewide and one of the only six in the U.S. to earn the “Recognition of Quality Culinary Education” designation from the Prestigious Global Authority World Association of Chefs’ Societies.

Recognition of Quality Culinary Education