Food and Beverage Management Technical Certificate

Print Degree Planner (opens a new window) |

Technical Certificate
Program Office: 615-916-5595, Southeast Campus, Program Site, E-mail: hospitality@nscc.edu

The restaurant and food service industry is a fast-paced and in-demand career path, particularly in Middle Tennessee, as the hospitality and tourism industry is Middle Tennessee’s second largest employer. The Food and Beverage Management Technical Certificate offers both new and current restaurant and food service employees the opportunity to advance their careers and move into higher paying positions within the industry. Completion of this Technical Certificate will empower you with the knowledge and skills necessary to succeed.

Graduates of the program should be able to demonstrate:

Front of the house knowledge and a service culture
Back of the house and Restaurant Kitchen knowledge
Product quality and cost control
Branding and marketing
Fundamentals of managing daily restaurant operations
Fundamentals of restaurant leadership
Monitoring and controlling resources, including food, materials, labor, and revenues
Managing a healthy and safe workplace while complying with workplace regulations

Career Opportunities

Restaurant Manager / General Manager
Food and Beverage Manager
Food Sales for Commercial Food Supplier
Food Purchasing Agent
Food Service Director in Healthcare, College, or Prison Foodservice Operations
Food and Beverage opportunities in casinos, on cruise ships, at resorts, etc.
Catering and Banquet Operations

Restaurant Supervision Apprenticeship Program

A National Restaurant Association Certified Restaurant Supervisor (CRS) Apprenticeship Program is available through Nashville State Community College. The CRS Apprenticeship consists of the 29-credit hour Food and Beverage Management Technical Certificate and 2000 hours of on-the-job paid learning at an approved restaurant, hotel, or other food service facility. Successful completion of the CRS Apprenticeship and the technical certificate result in the awarding of the technical certificate from NSCC, the NRA CRS designation, and a Certificate of Apprenticeship from the NRA and a certificate from the US Department of Labor.

Grading Policy

A grade of “C” or above must be earned in all Culinary Arts and Hospitality Management courses prior to graduation.

Transfer/Advising

This certificate is designed so that a student can apply all of the required courses toward the Nashville State AAS degree in Hospitality Management with a concentration in Food and Beverage Management. A student who plans to apply the certificate toward an AAS degree should consult his/her advisor about articulation options. A Restaurant Supervision Apprentice can also apply all 2000 hours of on-the-job learning to the 4000 hours required in the Restaurant Management Apprenticeship Program.

Course Requirements

BUSN 1360 – Software Applications for Business 3 Credits
CULA 1009 – Culinary Math Skills 1 Credit
CULA 1200 – Sanitation and Food Safety 2 Credits
CULA 1240 – Dining Room Service 2 Credits
CULA 1320 – Culinary I Fundamentals 3 Credits
CULA 2310 – Food and Beverage Management 3 Credits
CULA 2375 – Purchasing and Cost Control 3 Credits
HMGT 1030 – Introduction to Hospitality 3 Credits
HMGT 1130 – Supervision in the Hospitality Industry 3 Credits
HMGT 1250 – Service Management 3 Credits
CULA 1000 – Career Development for the Hospitality Industry 1 Credit
OR
HMGT 2900 – Special Topics in the Hospitality Industry 1 Credit
HMGT 2910 – Hospitality Management Internship 2 Credits

Total Certificate Requirements: 29 Credits

NOTE

Additional course requirements: The Tennessee Board of Regents requires that students either demonstrate the appropriate skill levels in math, reading, and/or writing before enrolling in college-level courses or enroll in appropriate co-requisite experiences with college-level courses to develop competency in those skills while performing college-level work. ACT/SAT scores, classic ACCUPLACER test scores, next-generation ACCUPLACER test scores, or other relevant information determine whether a student needs to enroll in co-requisite courses in math, reading, and/or writing (English).