This program is designed to offer students mid-level food service management experience. It combines food industry training and experience with specific interdisciplinary study. The program offers students an opportunity to learn and practice basic and advanced technical skills in food preparation and service, food identification, nutrition, and food and beverage composition. Students acquire supervisory skills to better utilize human and physical resources in food service operations and gain experience in the proper use and maintenance of professional food service equipment. They become familiar with the layout and work flow of professional kitchens and develop a sense of professionalism.
NOTE: Some programs require taking COMG-153; for these programs, the Test-Out option is not available. For those programs that do not require COMG-153, the competency test-out option is available and can be taken in the Academic Testing Center, located on the 3rd floor of the Mott Library.