Professional Food & Beverage Service Certificate Program
Program Objective
The objective of the Professional Food & Beverage Service Program is
to provide a market-driven, competency-based education delivered
by faculty with appropriate credentials and industry experience. This
program prepares graduates for employment as a skilled food and
beverage server with opportunities for advancement in the food
service industry.
to provide a market-driven, competency-based education delivered
by faculty with appropriate credentials and industry experience. This
program prepares graduates for employment as a skilled food and
beverage server with opportunities for advancement in the food
service industry.
Program Description
The three-month Professional Food & Beverage Service Program prepares graduates for a variety of careers in the food service industry. This preparation is accomplished through practical experiences in a simulated dining environment.
The program presents a broad introduction to the many aspects of the food service industry using a learner-centered approach to food service education. Professional service skills are complemented by courses transferring essential knowledge such as Exemplary Customer Service
Responsible Alcohol Service and Transactions, Reconciliations, and Point-of-Sale Systems to ensure graduates are able to become value-added members of their employer’s team.
Responsible Alcohol Service and Transactions, Reconciliations, and Point-of-Sale Systems to ensure graduates are able to become value-added members of their employer’s team.
The subject areas and course modules are designed in logical sequential order so that students can achieve successful completion of the program. Each module builds upon skills learned in previous courses.
Course Description
In this course, students will learn the skills and techniques of the “front-of-the-house” personnel. Throughout this course, students will rotate through all of the à la carte dining room, concession, club, and suite positions from waiter to manager; learning and practicing their skills in our dining operations and service lab. Emphasis will be on basic serving techniques and on customer satisfaction. Students will also properly utilize a point-of-sale computer system. The subject areas and course modules are designed in logical sequential order so that students can achieve successful completion of the program. Each module builds upon skills learned in previous courses.
Courses
Gallery
