2023-2024 Catalog 
    
    Feb 22, 2024  
2023-2024 Catalog

Food and Beverage Management Technical Certificate


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Technical Certificate
Program Office: 615-916-5872, 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

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).

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