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Hospitality Management: Food Service & Restaurant Management - Certificate

Food Service & Restaurant Management - Certificate

The Certificate of Achievement Food Service and Restaurant Management is designed to provide students with the foundation that will encourage them to engage effectively and immediately in a career ladder leading to entry-level supervisory and/or manager trainee positions within the food service and hospitality industries.

Program Learning Outcomes:
  • Students will direct a diverse staff towards meeting the established operational objectives in hospitality organizations.
  • Students will demonstrate proficiency in training employees to meet and exceed guest expectations of service, in any hospitality industry environment.
  • Students will make profitable operational decisions based on the interrelationship of menu development, food purchasing, and cost control.
  • Students will develop and analyze profit/loss statements that take into consideration the calculations of product, labor, and inventory.
  • Students will clearly communicate the significance of the transactional nature of supervision and management using the common concepts, principles, and practices.

To earn this certificate, students must complete the minimum required courses with a grade of C (or P) or better.

Required Core Curriculumn Courses:

One Computer Applications (CAP) course of 1.0 unit is also required

Code Class Units
FDR 050A Introduction to the Hospitality Industry (3.0 Lecture) 3.0
INF 050 Sanitation and Safety (2.0 Lecture) 2.0
FDR 051 Basic Food Preparation (2.0 Lecture/3.0 Lab) 5.0
FDR 051S Introductory Catering Operations Lab (0.5 Lab) 0.5
FDR 075 Menu Planning (2.0 Lecture) 2.0
FDR 054 Hotel and Restaurant Accounting (3.0 Lecture) 3.0
FDR 055 Food Purchasing (3.0 Lecture) 3.0
FDR 058 Food, Beverage and Labor Cost Controls (3.0 Lecture) 3.0
FDR 059 Hospitality Supervision and Leadership (4.0 Lecture) 4.0
FDR 060A Food Service Facilities Planning (3.0 Lecture) 3.0
FDR 076 Sales and Marketing in the Hospitality Industry (3.0 Lecture) 3.0
FDR 052 Quantity Foods Operation (1.0 Lecture/5.0 Lab) 6.0
FDR 052S Quantity Foods Lab (0.5 Lab) 0.5
FDR 053 Restaurant Operations (1.0 Lecture/5.0 Lab) 6.0
FDR 053S Restaurant Operations Lab (0.5 Arranged Lab) 0.5
WRK 300HM Work Experience for Hospitality Management 1.0-5.0

NOTE: Five (5) units of Work Experience is composed of approximately 400 hours of hands-on experience in viable food service operations.

Optional Recommended Courses
Code Class Units
FDR 072 Intermediate Cuisine (2.0 Lecture/1.0 Lab) 3.0
FDR 073 Fundamentals of Baking and Confectionery (1.0 Lecture/1.0 Lab) 2.0
FDR 074 Intermediate Baking and Confectionery (1.0 Lecture/1.0 Lab) 2.0
FDR 078 Advanced Baking and Pastry (1.0 Lecture/1.0 Lab) 2.0
FDR 079 Introduction to Food and Wine Pairing (2.0 Lecture/1.0 Lab) 3.0
FDR 081 Intro to Wines and Spirits of the World (2.0 Lecture) 2.0
FDR 106A Food Trucks: Starting a Mobile Food Business (2.0 Lecture) 2.0
FDR 106B Food Trucks: Mobile Food Operations (1.0 Lecture/0.5 Lab) 1.5
FDR 075 Menu Planning (2.0 Lecture) 2.0
FDR 076 Sales and Marketing in the Hospitality Industry (3.0 Lecture) 3.0
FDR 082 Introduction to Chocolate and Confectionary (1.0 Lecture/1.0 Lab) 2.0
Recommended Course Sequence for Program Courses
Semester 1
  • FDR 050A 
  • FDR 051A
  • FDR 051S 
  • FDR 075 
  • INF 050 
Semester 2
  • FDR 058
  • FDR 055
  • CAP 
  • WRK 302 
  •  
Semester 3
  • FDR 052
  • FDR 052S 
  • FDR 054
  • FDR 059
  • WRK 303 
Semester 4
  • FDR 053 
  • FDR 053S 
  • FDR 060A 
  • FDR 076A 
  •  

 

Units Required

  Units
Total Required Units 46.5-50.5
Scroll right for full chart
Career/Transfer Opportunities:

Career opportunities include the following: restaurant supervisor, front desk supervisor, kitchen manager, guest services supervisor, catering and social events manager, housekeeping supervisor, inventory supervisor, and attractions supervisor.

 
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