| FOOD SERVICE MANAGEMENT—COMMERCIAL |
|
(Restaurants and Hotels) |
|
Students completing the following certificates are qualified to manage food service operations in commercial establishments.
Restaurant management is an attractive profession which has been described a number of ways by those who are active in it, including such accolades as glamorous, well-paying, creative, challenging, and filled with excitement. One employment estimate shows a need for more than 250,000 additional employees annually. The future of restaurant management holds promise for individuals willing to devote their talents to this lively career. |
|
RESTAURANT SUPERVISION |
|
CERTIFICATE OF ACHIEVEMENT |
|
Required Courses |
|
FALL |
| Course |
|
|
Units |
| Quantity Foods Preparation |
CA |
A150 |
(4) |
| Intro to Nutrition Concepts (2) |
FN |
A140 |
|
| (Or) |
|
|
(2-3) |
| Nutrition (3) |
FN |
A170 |
|
| Intro to Hospitality Industry |
FSM |
A100 |
(3) |
| Sanitation & Safety |
FSM |
A160 |
(3) |
| Dining Room Service |
FSM |
A190 |
(2) |
|
SPRING
|
| Food Production Management |
FSM |
A151 |
(2) |
| Dining Room Management |
FSM |
A210 |
(3) |
| FSM Math/Accounting |
FSM |
A240 |
(4) |
| Supervision & Training Tech |
FSM |
A260 |
(3) |
| Restaurant Management |
FSM |
A285 |
(3) |
| |
|
Total: |
(29-30) |
|
. RESTAURANT |
|
ASSOCIATE IN SCIENCE DEGREE PROGRAM |
|
In addition to completion of the prerequisite and required courses below, this program requires completion of the Associate in Science General Education as listed in the catalog. |
|
Required prerequisite: |
|
Restaurant Supervision Certificate of Achievement |
| |
|
Subtotal: |
(29-30) |
|
Required Courses |
| Course |
|
|
Units |
|
FALL |
| Intro to Info Sys & Appl |
CIS |
A100 |
(3) |
| Menu Planning/Purchasing |
FSM |
A250 |
(3) |
| Directed Practice* |
FSM |
A286 |
(2) |
| Hotel/Restaurant Law |
HTEL |
A286 |
(3) |
| Introductory Psychology |
PSYC |
A100 |
(3) |
|
SPRING |
| Catering |
FSM |
A284 |
(3) |
| Directed Practice* |
FSM |
A286 |
(2) |
| |
|
|
(19) |
| |
|
Total: |
(48-49) |
| Suggested electives: |
|
|
|
| Beg Computer Keyboarding 1 |
CIS |
A090 |
(1.5) |
| Emergency Medical Care |
EMT |
A100 |
(3) |
| (Or) |
|
|
|
| First Aid & CPR |
HLED |
A112 |
(2) |
|
*Supervisory or management position approved by program coordinator. |
|
|
|
|
|
FAST FOOD SERVICES |
|
The Fast Food certificate requirements have been carefully planned for those students interested in following a career in the booming segment of this food service industry. The fast food world is not only demanding but also filled with the excitement that comes from operating a thriving business. If you are interested in the kind of career that provides unlimited potential for advancement, then the Fast Food Services career is the one for you. |
|
CERTIFICATE OF SPECIALIZATION |
|
Required Courses |
| Course |
|
|
Units |
| Sanitation & Safety |
FSM |
A160 |
(3) |
| FSM Math/Acct |
FSM |
A240 |
(4) |
| Supervision & Training Tech |
FSM |
A260 |
(3) |
| Restaurant Management |
FSM |
A285 |
(3) |
| Directed Practice |
FSM |
A286 |
(4) |
| |
|
Total: |
(17) |
| |
|
|
|
|
CATERING |
|
Students who complete the Catering certificate will be trained to operate a catering business, whether it be a business conducted on premises or off premises. Those enrolling in this program will learn about organization and management, menu pricing, selling, advertising and promotion, and preparing and serving food, as well as cost accountability, a most important factor in operating a catering service successfully. Students will be employable in the catering departments of hotels and restaurants and will be knowledgeable enough to reasonably decide about opening their own catering business. Opportunities for employment in this field are excellent. |
|
CERTIFICATE OF SPECIALIZATION |
|
Required Courses |
| Course |
|
|
Units |
| Pantry (2) |
CA |
A149 |
|
| (Or) |
|
|
(2-4) |
| Quantity Foods Preparation (4) |
CA |
A150 |
|
| Garde Manger |
CA |
A200 |
|
| (Or) |
|
|
(2) |
| Food Production Management |
FSM |
A151 |
|
| Intro to Nutrition Concepts |
FN |
A140 |
(2) |
| Sanitation & Safety |
FSM |
A160 |
(3) |
| Menu Planning/Purchasing |
FSM |
A250 |
(3) |
| Catering |
FSM |
A284 |
(3) |
| |
|
Total: |
(15-17) |
| Suggested electives: |
|
|
|
| Small Business Ownership |
BUS |
A240 |
(3) |
| Principles of Baking 1 |
CA |
A124 |
(2) |
| FSM Math/Accounting |
FSM |
A240 |
(4) |
| Supervision & Training Tech |
FSM |
A260 |
(3) |
| E-Marketing and Sales |
HTT |
A240 |
(3) |
| |
|
|
|
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FOOD SERVICE MANAGEMENT—INSTITUTIONAL |
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(Corporations, Healthcare Facilities, Detention Facilities, Schools) |
|
Students completing the following certificates are qualified to manage food service operations in institutional settings. |
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CHILD NUTRITION PROGRAM MANAGEMENT |
|
(School Food Service) |
|
This certificate prepares students for supervisory responsibilities in a school district at the school or unit level of management. Responsibilities include implementation and coordination of food services and employees to ensure high standards of food preparation, nutrition education, and student services. Students are eligible to join the American School Food Service Association at the Manager Certification Level, maintaining certification through continuing education of ten hours per year. |
|
CERTIFICATE OF ACHIEVEMENT |
|
Required Courses |
| Course |
|
|
Units |
|
First Semester |
| Quantity Foods Preparation |
CA |
A150 |
(4) |
| Nutrition |
FN |
A170 |
(3) |
| Applied Nutrition |
FN |
A171 |
(2) |
| Sanitation & Safety |
FSM |
A160 |
(3) |
| Child Development |
HMDV |
A180 |
(3) |
|
Second Semester |
| Life Cycle Nutrition: Children |
FN |
A145 |
(1) |
| Child Nutrition Program Mgmt |
FSM |
A145 |
(2) |
| Food Production Management |
FSM |
A151 |
(2) |
| Menu Planning/Purchasing |
FSM |
A250 |
(3) |
| Supervision & Training Tech |
FSM |
A260 |
(3) |
| Catering |
FSM |
A284 |
(3) |
| |
|
Total: |
(29) |
|
ASSOCIATE DEGREES |
| Complete the Certificate of Achievement and either the Associate in Arts or Associate in Science Graduation Requirements as outlined in the Graduation Requirements section of the catalog. |
| |
|
|
|
|
DIETETIC SERVICE SUPERVISOR* |
| Dietary Service Supervisors plan and supervise employees engaged in a variety of food service activities in a medical facility. Responsibilities include assisting the professional staff in auditing patient menus, visiting patients to discuss dietary problems, and coordinating work of food production personnel with other departments. |
|
CERTIFICATE OF ACHIEVEMENT |
|
Required Courses |
| Course |
|
|
Units |
| Quantity Foods Preparation |
CA |
A150 |
(4) |
| Nutrition |
FN |
A170 |
(3) |
| Food Production Management |
FSM |
A151 |
(2) |
| Sanitation & Safety |
FSM |
A160 |
(3) |
| Supervision & Training Tech |
FSM |
A260 |
(3) |
| Health Care Field Experience |
NC |
A175 |
(3) |
| Intro Med Nutrition Therapy |
NC |
A180 |
(3) |
| |
|
Total: |
(21) |
|
*Upon successful completion, student meets California Department of Health Licensing Requirements for Dietetic Service Supervisor. |
| |
|
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|
|
DIETETIC SERVICE MANAGER* |
| Dietetic Service Managers work in hospitals, long-term care, schools, correctional facilities, and many other settings. Responsibilities may include directing and controlling the following: menu planning, food purchasing, food production and service, financial management, employee recruitment, training, and supervision, and (in some settings) nutritional assessment and clinical care. Students completing this certificate join the Dietetic Managers Association and take the National Certification exam. |
|
CERTIFICATE OF ACHIEVEMENT |
| Required prerequisite: |
|
|
|
Completion of all courses for Dietetic Service Supervisor Certificate of
Achievement with a grade of “C” or better |
| |
|
Subtotal: |
(21) |
|
Required Courses |
| Course |
|
|
Units |
| Patient Care |
ALH |
A115 |
(2.5) |
| Careers in Dietetics/Food Sci |
FN/NC |
A100 |
(1) |
| Applied Nutrition |
FN |
A171 |
(2) |
| Food Service Math/Accounting |
FSM |
A240 |
(4) |
| Menu Planning/Purchasing |
FSM |
A250 |
(3) |
| Catering |
FSM |
A284 |
(3) |
| Interpersonal Communication |
SPCM |
A100 |
(3) |
| |
|
|
(18.5) |
| |
|
Total: |
(39.5) |
|
*Upon successful completion, students meet Dietary Managers’ Association criteria for certification and are eligible to take the National Certification Examination. |
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DIETETIC TECHNICIAN—MANAGEMENT HEALTH CARE* |
| Completion of the Dietetic Service Supervisor and Dietetic Service Manager certificates, the following courses, and the Associate Degree program at Orange Coast College qualify the student to sit for the Dietetic Technician Registration exam and become a member of the American Dietetic Association. |
|
ASSOCIATE IN SCIENCE DEGREE PROGRAM |
| In addition to completion of the prerequisite and required courses below, this program requires completion of the Associate in Science General Education as listed in the catalog. |
| Required prerequisites: Completion of all courses for Dietetic Service Supervisor and Dietetic Service Manager Certificates of Achievement with a grade of “C” or better |
| |
|
Subtotal: |
(39.5) |
|
Required Courses |
| Course |
|
|
Units |
| Medical Terminology |
ALH |
A111 |
(3) |
| Anatomy-Physiology |
BIOL |
A221 |
(4) |
| Intermediate Nutrition Care |
NC |
A280 |
(2) |
| Supervised Practice 1 |
NC |
A281 |
(3) |
| Advanced Nutrition Care |
NC |
A285 |
(2) |
| Supervised Practice 2 |
NC |
A286 |
(3) |
| Life Cycle Nutrition:Mother/Infant |
FN |
A144 |
(1) |
| Life Cycle Nutrition: Children |
FN |
A145 |
(1) |
| Life Cycle Nutrition: Later Years |
FN |
A146 |
(1) |
| Restaurant Management |
FSM |
A285 |
(3) |
| |
|
|
(23) |
| |
|
Total: |
(62.5) |
| Suggested elective: |
|
|
|
| Introductory Sociology |
SOC |
A180 |
(3) |
| |
|
*Upon successful completion of these courses (with grade of “C” or better) and the General Education Requirements, students will receive a Letter of Verification from the program director confirming that all requirements of the program have been met. Students will then be eligible for membership in the American Dietetic Association and for taking the National Registration Examination administered by the Commission on Dietetic Registration, The American Dietetic Association.
This program has been granted full accreditation status by the Commission on Accreditation/Approval for Dietetics Education of the American Dietetics Association, 120 S. Riverside Plaza, Ste. 2000, Chicago, IL 60606-6995, (800)877-1600. |
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