Food and Beverage Management (Certificate)
Program Advisor: Karen Hines, Assistant Dean of Academic Affairs
413-236-4533 - khines@berkshirecc.edu
The Food and Beverage Management Certificate in a one-year, 28-credit program that prepares students for entry-level positions in the food and beverage industry. The program is designed to provide students with a basic understanding of the hospitality field, food and beverage operations, personnel, and supervision principles, as well as foundations of budgeting, accounting, and cost controls. In addition to standard coursework, students complete an external cooperative learning experience in the food and beverage field that meets their specific career interests and professional goals.
Admissions Requirements
- An official final high school transcript issued from the school that includes senior grades andgraduation date; or
- Official college transcripts from a regionally accredited institution, demonstrating 60 or more creditsearned; or
- .A High School Equivalency Credential official score report.
Expected Outcomes
Graduates of this program should be able to:
- Understand the various departments and organizational structure of a full-service food and beverage operation.
- Describe the fundamentals of accounting theory and its application to the food and beverage business.
- Identify opportunities and careers available in food and beverage, event planning, lodging and hospitality and tourism.
- Apply meu engineering and menu design strategies and techniques.
- Demonstrate an understanding of food and beverage cost controls and how to effectively analyze key performance indicators.
- Describe management principles used to successfully operate a food and beverage operation.
- Understand the fundamental concepts, skills, and techniques involved in basic cookery.
- Apply principles of sanitation and safety in the preparation, handling and service of food and beverage.
- Possess the knowledge and skills to transition into either a hospitality administration career or culinary associate degree.
Graduation Requirements
To earn a certificate in the program, a student must complete all 27 program credits, earn a 2.00 GPA, and demonstrate college level reading and writing.
Program Courses
| BUS-105 | Business Mathematics | 3 |
| CUL-101 | Culinary Foundations I | 3 |
| CUL-102 | Culinary Foundations II | 3 |
| HSP-101 | Hospitality & Tourism Perspectives | 3 |
| HSP-105 | Hospitality Human Resources, Law & Ethics | 3 |
| HSP-108 | Wine Appreciation | 1 |
| HSP-112 | Sanitation & Risk Management | 3 |
| HSP-115 | Food & Beverage Management | 3 |
| HSP-128 | Event Management & Conference Services | 3 |
| HSP-285 | Industry Work Experience/Internship | 3 |
| Total Credit Hours: | 28 |
Additional Requirements
- Demonstrated college-level skills in reading and writing
- Minimum Cumulative Average, overall and program requirements: 2.0 GPA
Suggested Pathway to Graduation
First Semester
| BUS-105 | Business Mathematics | 3 |
| CUL-101 | Culinary Foundations I | 3 |
| CUL-102 | Culinary Foundations II | 3 |
| HSP-101 | Hospitality & Tourism Perspectives | 3 |
| HSP-105 | Hospitality Human Resources, Law & Ethics | 3 |
| Total Credit Hours: | 15 |
Second Semester
| HSP-105 | Hospitality Human Resources, Law & Ethics | 3 |
| HSP-112 | Sanitation & Risk Management | 3 |
| HSP-115 | Food & Beverage Management | 3 |
| HSP-128 | Event Management & Conference Services | 3 |
| HSP-285 | Industry Work Experience/Internship | 3 |
| Total Credit Hours: | 15 |