Food and Beverage
Management (Catering) (6050)
The Catering Certificate program is designed
to provide career-oriented students with basic catering and management
principles and training for supervisory/management positions in
the food service/hospitality industry. The program provides students
with a foundation for building a rewarding career in a dynamic,
growing industry. The hospitality industry is the second largest
and fastest growing business in Florida.
Graduates will learn to assist with management
operations, have a working knowledge of basic kitchen operations,
deal with personnel management and catering operations. Typical
job titles include: assistant manager, catering supervisor, fist
cook, line production manager and assistant catering manager.
Educational coursework includes emphasis on
communication, management, human relations and leadership skills.
Through the internship program, catering students gain college
credit and valuable, profitable work experience. This program
is offered at North Campus during the day, weekends and evening.
Pursued full-time, this program can be completed in 18 months.
Expected Job Growth: As
fast as average, according to the Department of Labor. Growth
is affected by tourism, which is up 12% in Florida, and demand
exceeds supply throughout the nation.
$18,000 - $25,000
Graduates will be prepared for Florida
Restaurant Association's Serv/Safe Management certification.
This certificate articulates directly into the Culinary
Management and the Restaurant
Management A.S./A.A.S. degree programs. The certificate represents
an early exit point for students seeking preparation for a career
in food catering or food service related programs.
This program is accredited by the American
Culinary Federation, 10 San Bartola Drive, St. Augustine,
FL 32086 (Phone - 800.624.9458).
Immediately upon enrolling and before selecting
first semester courses prospective students must be advised by
the hospitality management professor to ensure proper course sequencing,
as well as take the CPT assessment. Applications are accepted
for fall and spring semesters. The program manager, with the approval
of the dean of instruction may require additional courses or make
substitutions to meet the needs of the students. Not all courses
are offered every term. There is a specific order in which many
courses must be completed. The recommended sequence is available
in a student handout.
Total Credit Hours: 33
Please see the technical certificate Graduation
Students enrolled in food production courses are required to purchase
a knife set, and an approved chef's uniform and black non-skid
shoes. Students enrolled in dining room courses will be required
to purchase dining room uniforms. Text books are required for
a majority of the courses.
Students must supply their own health insurance
coverage while enrolled in the program. Companies who provide
internship sites require students to have insurance coverage while
on their premises.
Estimated tuition is $2,000 (for Florida residents, based on fees
as of 7/04); estimated cost of materials, books and fees is $1,000.